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?
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. ...