Number of Servings: 4 people

Method: Combined
Temperature: Combined
Preparation Time: 20 minutes
Grilling Time: 15-20 minutes

Rack of lamb is perfect for grilling. The rack is the top part of the loin, from the first rib through the seventh rib. Even easier: ask the butcher to cut it for you. Rack of lamb is easy to grill, and is juicy and tender. On top of that, this cut is one of the most aesthetically exciting dishes that can be grilled.

Get the butcher to scrape the meat from the ends of the legs (this process is called "frenching" the bones) and to remove most (but not all) of the fatty layer covering the meat.

It is possible to use different types of spices and herbs for lamb, but salt and pepper is pretty hard to beat. Once you have finished grilling, slice the lamb between the ribs, and just sit back and enjoy.

1 rack of lamb

Sea ​​salt and freshly ground black pepper

1. Season well with salt and pepper on the meat side of the rack.

2. Wrap a piece of aluminum foil around the bones so that they will not burn while on the grill. Use just one piece of foil and wrap all the bones with it. Wrapping each bone separately is way too much work; life is too short ...

3. Brown the meat until it has a golden brown color.

4. Use tongs to hold the meat and brown both ends.

5. Place the meat on indirect heat and insert the probe of a digital thermometer is roughly 60-65° C.

6. Place the meat on a working surface and remove the aluminum foil from the bones. Let the meat rest for 5-6 minutes.

A beautiful piece of meat like this deserves great accompaniments. Server your favorite potatoes and some grilled vegetables. Sauce is allowed, but if you love the taste of lamb a sauce might just be in the way.