Charred Rack of Lamb
Charred Rack of Lamb
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These hearty Charred Lamb Chops and Roasted Potatoes are cooked right on the grill for a deliciously smoky upgrade to a classic recipe. The rack of lamb is cooked whole over direct heat until it gets a crisp char while potatoes and onions roast on the side. Everything is seasoned with a wonderfully savory mix of garlic, rosemary and thyme for a flavor profile that feels familiar but gets a big level up from the grill.
This recipe was created by our partner Dave from Dave’s Fire Foods who made the dish on our Kettleman® TRU‑Infrared™ Charcoal Grill, but you can make it on your grill or smoker.
Ingredients
For the Recipe
- 1 rack Lamb
- 1/2 of 1 Juiced Lemon
- 2 Tbsp Garlic Powder
- 2 Tbsp Salt (divided)
- 2 tsp Chopped Rosemary (divided)
- 2 tsp Thyme (divided)
- 1-2 lbs Small Golden Potatoes
- 1 Sweet Onion
- 2 Tbsp Beef Tallow
- 2 Tbsp Butter
Directions
1.
Preheat your grill to 400ºF, creating one hot side and one cooler side of the grill for indirect heat cooking.
2.
Drizzle lemon juice and 1 tablespoon of olive oil over the rack of lamb. Grate the garlic cloves onto the lamb and rub in to coat evenly. Season well on all sides with garlic powder and 1 tablespoon each of salt, chopped rosemary and thyme.
3.
Slice the potatoes into quarters and thinly slice the onions. Add them to a bowl with 1 tablespoon each of olive oil, salt, chopped rosemary and thyme.
4.
When the grill is heated, put a cast iron pan with beef tallow on the grill. Add the potatoes and onions to the pan and saute for about 10 minutes. Move the pan to the side of the grill to make room for the lamb.
5.
Add the rack of lamb over direct heat to get a nice sear for about 3 minutes per side, flipping halfway through.
6.
Put the lamb over indirect heat and close the lid to your grill. Let the lamb cook until it reaches an internal temperature of 123ºF. Make sure to stir the potatoes and onion about every 5 minutes.
7.
When the lamb is at temperature, remove everything from the grill and let the lamb rest for 10 minutes.
8.
Slice the between the ribs to create lamb chops and serve with potatoes and onions.
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