How to Direct Grill a Rack of Lamb

METHOD: Direct grilling

ADVANCE PREPARATION: 2 to 4 hours for marinating the meat

A rack of lamb is a regal cut and there’s no better way to cook this luxury than on the grill. I usually grill it directly over the fire—a process that requires constant attention, as the dripping fat can cause Vesuvian flare-ups. A little vigilance rewards you with meltingly moist, tender lamb nicely charred on the outside.

Moroccans are masters of grilling lamb and the recipe accompanying the technique takes its inspiration from a pit boss in Marrakech. The cumin, cardamom, paprika, and ginger recall the fragrant Berber spice mixes of the Atlas Mountains.