M D Baldwin
TVWBB Super Fan
This was the best we have ever done.
I got a full fresh rack, Frenched and cracked. If you are lucky to have a good butcher, he will know what you are talking about. If not it will not cook or carve very well.
I took the rack and put some kosher salt and fresh pepper all over it, then rosemary and Herbs de Provance, wrapped it up and put it in the fridge over night.
I fired up the kettle w/ a full starter of charcoal. When it was ready I put some Mesquite on it and cooked by direct heat. After about 20-25 min. the rack was sizzling and I rested it for about 10-15 min before carving the individual chops. While the rack was cooking I made a Balsamic reduction sauce and served it over the lamb. The meat was med-rare-very good.
I got a full fresh rack, Frenched and cracked. If you are lucky to have a good butcher, he will know what you are talking about. If not it will not cook or carve very well.
I took the rack and put some kosher salt and fresh pepper all over it, then rosemary and Herbs de Provance, wrapped it up and put it in the fridge over night.
I fired up the kettle w/ a full starter of charcoal. When it was ready I put some Mesquite on it and cooked by direct heat. After about 20-25 min. the rack was sizzling and I rested it for about 10-15 min before carving the individual chops. While the rack was cooking I made a Balsamic reduction sauce and served it over the lamb. The meat was med-rare-very good.