BBQ classics: grilled rack of lamb

A rack of lamb from the barbecue is a true showstopper. This classic preparation uses a rub of finely chopped fresh herbs such as thyme and rosemary, along with mustard. With the Big Green Egg, you can prepare this iconic cut of meat without any stress.

Preparation

Light the charcoal in the Big Green Egg and heat it, with a cast-iron grid (Cast Iron Grid), to 180 degrees.

In the meantime, remove any membrane from the racks of lamb and, if necessary, scrape the bones clean with a small knife (or ask your butcher to do this). Strip the rosemary needles from the stems and the leaves from the thyme, and finely chop the herbs. Peel the garlic, finely chop the cloves and mix them into the herbs together with sea salt to taste.

Cover the meat with a layer of mustard. Sprinkle the herb mixture onto a chopping board and press the meat side of the racks into the mixture so that the meat is covered with a nice layer. Place the racks of lamb meat-side down on the grid, close the EGG lid and grill the meat for approximately 2 minutes. Turn the racks of lamb a quarter turn and grill for another 2 minutes.

Now turn the racks of lamb over and insert the probe of the meat thermometer into the center of the meat. Set the thermometer to 50 ˚C for medium-rare. Cook the racks of lamb for approximately 14 to 16 minutes, until the set internal temperature has been reached.

Remove the racks of lamb from the EGG. Cover loosely with aluminum foil and let them rest for approximately 5 minutes before slicing.

Looking for more inspiration and recipes for the Big Green EGG? Then visit the BGE website.

This article was created in collaboration with Big Green Egg.