1If you were not able to have the butcher remove the fat cap and french the bones, get out your cutting board and trusty sharp knife.
2Begin by removing the fat cap which will basically peel away with gentle force, using your hands. Use the knife to do the final separation of the fat cap from the rack of lamb and trim any excess fat from near the bones. Remove as much fat and skin to expose the meat. Frenching the bones is optional but makes for a killer presentation. ("Frenching" is basically removing all meat, fat and connective tissue between the bones.)
3Turn the rack of lamb over on your cutting board so the bones are curled upwards facing you. Using the tip of your knife carefully make an incision along the whole length of each bone through the membrane. Be careful to make the incision all the way to the tip of the bone.
4Using your fingers begin to peel away the membrane, fat and connective tissue from in between each bone. In a perfect world this happens rather easily but this step tends to be challenging. Use a dish towel to gain a better grip if your hands become greasy.
5Once all of the connective tissue has been removed use your knife to scrape any remnants of fat from the bones until you have a set of nice clean bones.
6Rub the rack of lamb with the Dijon mustard and sprinkle with the garlic powder, dried thyme, salt and pepper.
1Preheat your gas grill to 225°F - 250°F. On our Weber Genesis this means one burner on either end on medium the other two burners are off. Optional Smoke: Add supplemental smoke by using a smoking tube with wood pellets or a smoking pouch with wood chips. For pellet grills, simply set to 250°F, charcoal grills use indirect method to slowly roast the rack away from the coals.
2Place the lamb rack on the preheated grill on the side where the gas is off and close the lid.
3The goal is to slowly bring up the internal temp of the meat. Use a meat thermometer to check the internal temp.
4Once the inside of the meat hits 110°F - 115°F remove it from the grill to a pan or cutting board and allow it to rest. Tent the rack with aluminum foil.
5Now it’s time to get your grill HOT, all burners on high to achieve 600°F+. We suggest flipping 1-2 GrillGrate panels flat-side up to allow for more overall searing. Once the grill is at temp and your meal prep is less than 10 minutes, place the meat back on the grill to sear it.
6When grilling two racks, sear the meaty side of the rack first then stand it up on the round side by resting the bones against each other as pictures above. Or if only grilling one rack, rest on the side of the grill using the GrateTool as a kickstand to hold the ones up with the round meat side flat on the grill.
7Every minute or so rotate the meat on all sides so you get an even brown crust.
8Once the internal temp hits 125°F-130°F remove from the grill and place on a cutting board. Allow to rest for 2-3 minutes before slicing.
9You have two options on how to slice rack of lamb. You can slice into individual chops, cutting in between each bone.
10OR you can slice in-between every two bones for a thicker steak like portion. For dinner parties this makes it possible for each guest to be well served with just one or two beautiful slices of rack of lamb on their plate.
You can get the smoking pouch and chips here.