Grilled Rack of Lamb on a Charcoal Grill

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Appears in Cook's Illustrated September/October 2008, America's Test Kitchen TV

At nearly $20 a pound, rack of lamb had better be good. What's the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

With its juicy, pink meat, rich crust, and classic stand-up-straight presentation, rack of lamb is a bona fide showstopper—and it has the price tag to prove it. But grill this piece of meat improperly and you’ve made a very costly mistake. ...

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