Grilled Rack of Lamb (PK360 First Cook)
A whole rack of lamb grilled to a rosy medium-rare on a PK360 charcoal grill, seared over direct heat then finished over indirect heat and rested before slicing.
Ingredients
| 1 | rack of lamb (7–8 ribs), frenched | |
| 2 tablespoons | 30 ml | olive oil |
| — | kosher salt and freshly ground black pepper | |
| — | fresh rosemary and garlic (optional), for aromatics |
Instructions
This source page is a video-only entry titled "PK360 GRILL First Cook | Rack of Lamb" and contains no written recipe. The following is a faithful standard method for grilling a rack of lamb on a charcoal grill such as the PK360.
Ingredients
- 1 rack of lamb (7–8 ribs), frenched
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Fresh rosemary and garlic (optional), for aromatics
- Remove the rack of lamb from the refrigerator about 30–45 minutes before cooking to let it come to room temperature. Pat dry, rub all over with olive oil, and season generously with salt and pepper (add chopped rosemary and garlic if you like).
- Set up the charcoal grill for two-zone cooking: a hot direct-heat side and a cooler indirect-heat side. Aim for a hot grate over the coals, roughly 450–500°F (230–260°C).
- Sear the rack fat-side down over direct heat until well browned, about 2–3 minutes, then sear the other side and the edges, turning to build an even crust.
- Move the rack to the indirect (cooler) side, bone-side down, cover the grill, and cook until the internal temperature reaches about 125–130°F (52–54°C) for medium-rare, roughly 10–15 minutes depending on size. Use an instant-read thermometer in the thickest part, avoiding the bone.
- Transfer to a board and rest, loosely tented, 8–10 minutes; the temperature will rise a few degrees.
- Slice between the bones into individual chops and serve.