Herbed Lamb Lollipops
You can cook a whole rack of lamb or break it down into individual ribeyes, which give you more brown surfaces. Cutting it into single-bone sections leaves you with chops that are too thin to brown on the outside without overcooking the inside, plus it is tricky to get all 8 chops the same thickness. So I prefer double-wide chops. I call these lollipops because the knob of meat, perhaps 2 inches in diameter and 1½ inches thick, can easily be eaten without the aid of knife and fork in about six bites.
Makes 2 servings
Takes 20 minutes to trim, 1 to 2 hours to dry brine, and 30 minutes to cook
- 1 (8-bone) rack of lamb (about 2 pounds), chine bone removed
- Kosher salt
- 4 garlic cloves, minced or pressed
- 3 tablespoons finely chopped fresh rosemary, or 2 teaspoons dried
- ½ teaspoon coarsely ground black pepper
1. Prep. Trim the fat and the tough silverskin beneath it. Yes, this is a lot of waste. Work carefully so you don’t waste any of the expensive meat. Cut the rack into 4 fat, double-wide chops by slicing between every second bone. Try to make all four the same thickness so they will cook at the same rate. Sprinkle the meat with salt and dry brine in the fridge 1 to 2 hours before cooking.
2. Mix the garlic, rosemary, and pepper together, sprinkle the mixture over the meat and rub it in at any time after dry brining. Much of it will fall off during cooking, which is why you need so much to begin with.
3. Fire up. Set up the grill for two-zone cooking with the direct-heat side as hot as you can get it.
4. Cook. Warm the meat gently on the indirect side with the lid down for about 5 minutes per side until the meat hits about 115°F. Move the chops to the direct side to sear the exterior. Leave the lid open. The bones will char badly, so if you want to prevent this, wrap them with foil or let them hang over the edge of the grill. Otherwise, let ’em char. When you turn the meat, try not to drag it across the grates and scrape off the rub, but turn the chops often, about every minute. When the meat hits 130°F, make sure everyone is in their seats. Serve immediately.
