This was a pretty simple recipe and a fairly easy cook. I modified it from here. I picked up the racks at Costco, it was about $20 per rack of about 1.5 lb.
- 2 racks of lamb
- 1/2 sprig of Rosemary (chopped)
- 1/2 sprig of Thyme (chopped)
- Sea salt
- 6 cloves of Garlic (crushed)
- Yellow or Dijon Mustard
- Fire up the grill to about 350-400, direct heat. I ran mine consistently at 400-420 and had no issues. I added one small piece of cherry wood, about the size of half a pack of cigarettes, once the coals were established and right before I put the lamb on.
- While the fire was getting up to temp, I slathered Dijon mustard on the outsides of the lamb (on the top where the meat is, I didn’t do any underneath), chopped up the rosemary, and chopped up the thyme. If I was using garlic I’d have chopped that up too.
- I then sprinkled the rosemary, thyme, and salt on the meat. Salt was about 2 pinches of salt per rack, spread evenly. Rosemary and thyme were put on a medium amount, about 1/4 sprig each rack.
- I skipped the garlic entirely since I’m allergic to it, but used Dijon instead of yellow mustard so the meat had a little more flavor. I’m sure it tastes great with garlic, but that’s a no go for me.
- I let it sit for ~20 minutes on the counter before the grill got up to temp.
- Put the meat on the grill, meat side down. Close the lid and let it sit for about 3 minutes.
- After those 3 minutes are up, rotate the meat up to a 45 degree angle, and let the bones rest on each other, kind of like when you form a steeple with your fingers. Let it cook this way for another 3 minutes with the lid closed.
- After those 3 minutes are up, flip the meat over so they are bone side down / meat side out, and then stand them up and lean them against each other. If you want to get really snazzy with it, then interlock the bones.
- Cook the meat to 130 degrees F for a medium-rare (more on the medium side) and then let it rest for 5-10 minutes under a foil tent.
And that’s it. Pretty easy and straight forward, prep time is quick, so it makes a pretty simple mid-week meal when you don’t have hours to tend the smoker.