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How to Direct Grill a Rack of Lamb

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By Steven Raichlen

Published 2001

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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.

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