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Tips for Grilling Rack of Lamb


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Tips for Grilling Rack of Lamb

JenBoes | | Apr 19, 2010 11:01 AM

So I tried grilling rack of lamb last night (Tandoori marinade) and it bombed. I've made it before (but I wasn't in charge of the actual grilling that time) and it turned out great. What did I do wrong with the grill?

I direct-grilled the racks on a gas grill, covered the rib part in tin foil, and closed the grill lid. I went inside for five minutes or so and when I came out I had an inferno on my hands. I moved the racks up a rack and the fire still wouldn't subside.

The end result was a very charred outside. The inside of the meat was done as I wanted it - medium rare - but the charryness really spoiled everything.

I may have had the grill temp too high - It was on high to start (500 degrees) and then I turned it down to medium when I saw the flames. I also think the fatty part on the bony side of the racks (that was the side I put on the grill first) started to melt and caused the smoke/fire.

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