Today, since it’s officially spring (although the weather is not really working with us here….), I’ve done a nice rack of lamb.
To make the spices to rub it with I’ve used my homemade rub for lamb. I’ve oiled up the racks and sprayed a nice layer of rub on it, and after that I covered the remaining bone parts with aluminum foil to make sure it wouldn’t burn.
I’ve prepared my OTP for indirect grilling and grilled it first until there was a nice crusty part, all around. I started with the meat side, as this is the most fatty part.
After the nice crusty part, just move it to indirect, and insert your core temperature sensor (or thermometer), and let it go with the lid closed until you’ve reached a nice core temp of about 68 degrees (for medium, I guess). Some like it a little rarer, and to be honest, everything above 55 degrees (Again, Celcius, my readers, not Fahrenheit), is nice! Just grill it to your own perfection. Don’t blame me, please.
Once done, I’ve only had to remove the foil and cut it up and we had a great meal. I also did some grilled red and yellow bell peppers to accompany it. It was really good!