100th Blind Guy Cooks Post: Rack of Lamb

I took a stroll through the Cedar Rapids Downtown Farmer’s Market this morning and spoke briefly to a vendor selling lamb. I am always on the look out for a local vendor for my meats and this guy had some great prices on lamb, goat, pork, grass-fed beef, and duck. Forest Hill Farm As of August 13, 2013, Forest Hill is a certified organic farm.

Here is a great way to prepare a rack of lamb.

Note: This can also be cooked in a 375° F oven. I cooked this on a gas grill on a slate plancha.


Racks of lamb, 8 bones, chine bones removed and rib bones frenched
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 large rosemary sprigs
3 cloves garlic, smashed and minced
1 teaspoon finely chopped thyme
1 teaspoon finely chopped mint
1 tablespoon finely chopped flat-leaf parsley

Light a grill and heat to 375°. Season the lamb with salt and pepper. If using a charcoal grill, coals are ready when covered in white ash. Push all the coals over to one side of the grill.

Melt the butter in the olive oil in a small saucepan. Add two of the rosemary sprigs and minced garlic to the olive oil and butter and heat until butter mixture just begins to brown and is very aromatic. , grill the lamb over indirect heat for about 40 minutes, turning every 10 minutes and brushing the racks with the rosemary sprigs dipped in the butter mixture. The lamb is done when an instant-read thermometer inserted in the thickest part of the meat registers 125° for rare.

When the lamb reaches about 120°, turn the rack bone side down and pour any remaining butter mixture over the rack and place the rosemary sprigs used for basting on top. Cook until the rack reaches 125°F.

Transfer the lamb to a cutting board, cover with aluminum foil and let rest for at least 10 minutes. Carve the racks into chops. Sprinkle with the chopped thyme, mint and parsley and serve.


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