Easter is celebrated with various customs and traditions around the world. Let's learn how to make a grilled rack of lamb for a simple yet decadent holiday centerpiece.
Don’t overcook the lamb: Lamb is best served medium rare (130 to 135 degrees fahrenheit.) you can get away with medium, but any higher and you’ll get a pretty tough texture.
Cover exposed bones with foil: Most racks of lamb come “frenched,” with the rib bones trimmed. They can burn, so you will want to cover them with aluminum foil before grilling.
- Preheat your grill: Set it on “high” on one side only. For coal grills, mound the charcoal off to one side to contain the heat there as much as possible.
Aussie lamb is free range and grazed exclusively on the country’s wide-ranging grasslands. The taste is naturally mild, lean, and clean with an unsurpassed tenderness.