That was dinner last night for friends. I chose to do the rack on the grill, indirect, low, with a temp probe. This rendered the air around the racks around 250, just where I like it in order to get that medium rare right to the edge and not just the center.
Once the rack got to 120ish, internal, I went full high on both burners, brushed both sides lightly with the glaze I had reduced from beef stock and bit of lard & duck fat (and very slight bit -- 1/3 tsp -- of chopped jalapeno that I later strained out). Then, we turned 'em a few times as the temp rose to about 125-128 internal, then let 'em rest for about five minutes before slicing, glazing, and garnishing with freshly grated parmesan.
And a final close-up (click on 'er to enlarge).
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This is food pornography for me right now…
I'm from New Zealand, but I live in Holland where if it's not chicken, beef or pork, they don't want to know. I grew up eating masses of delicious, tender, fatted, NZ lamb – it's part of my soul. And I live in a country that doesn't appreciate it. When I have found lamb it's the insipid, pink, watery Welsh stuff, not the thick, dark red NZ stuff and it costs nearly 10 American dollars for 4 of the smallest chops you will ever see. I could have cried with grief…
Seeing these pictures of NZ lamb being treated with such respect is a panacea, but I am so sad I cannot eat it.
If there's an unexpected knock at the door, will you take me in and feed me ?
Try the turkish butchers (in holland), they usually have quite a bit of lamb. Decent stuff, and their prices aren't so bad
Plus it'll be halal, yay.
I'd probably have to feed ya, if you came all the way from Holland! :)