Grilled Rack of Lamb on a Charcoal Grill

Name: Grilled Rack of Lamb on a Charcoal Grill
Yield: Serves 4
Ingredients: , Large disposable aluminum baking pan (12 by 8 inches); 4 teaspoons, olive oil; 4 teaspoons, chopped fresh rosemary; 2 teaspoons, chopped fresh thyme leaves; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 , racks of lamb (1 1/2 to 1 3/4 pounds each), rib bones frenched, meat trimmed of all excess fat (see note, illustrations below); , Salt and ground black pepper

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

Main Courses

Lamb

Grilling & Barbecue

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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