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Is Making Grilled Rack of Lamb Really This Simple?
**Is Making Grilled Rack of Lamb Really This Simple?**
Posted: December 27, 2021 at 09:53 AM
5 minute read | Recipe
Grilled rack of lamb is often seen as a dish that only professional chefs can prepare. It looks so elegant and refined, with its tender meat and perfectly trimmed ribs. However, the truth is that anyone with a bit of time and patience can make this impressive dish on a PGS Grill.
The key to success lies in preparation. When you buy a rack of lamb, it usually comes with some fat and silver skin that needs to be removed. These parts can cause flare-ups or make the meat less flavorful if not taken care of. Using a boning knife, carefully slice off the fat cap and remove the silver skin in thin strips. This will help improve both the taste and appearance of your dish.
Frenching the rack is another step that gives it a more polished look. You’ll trim away the meat and fat between the ribs, leaving the bones exposed. This not only makes the dish look more professional but also helps it cook more evenly.
To grill the rack properly, use indirect heat. Place the lamb on the cooler side of the grill after searing it first over high heat for a couple of minutes on each side. This helps lock in the juices and create a nice crust.
For seasoning, a simple mix of salt, pepper, rosemary, and sage works wonders. Brush it with melted butter before and after cooking to keep the meat moist and flavorful.
Whether you're hosting a dinner party or just want to impress your family, grilled rack of lamb is a dish worth trying. With a few tips and tricks, you'll be serving up restaurant-quality food right from your backyard.