Grilled Lamb Rack

Step 1

Pat the 1.5 lb lamb rack dry with paper towels. Let it sit at room temperature for 30 minutes so it cooks evenly.

Step 2

Coarsely crush the 1 tbsp black, 1 tsp red, and 1 tsp green peppercorns using a mortar and pestle or the bottom of a skillet.

Step 3

Rub the lamb all over with the 1 tbsp olive oil, then season generously with the 1.5 tsp kosher salt and the crushed peppercorns, pressing them into the meat.

Step 4

Preheat a grill or grill pan to medium-high heat. You should be able to hold your hand over the grate for only 2-3 seconds.

Step 5

Place the lamb rack fat-side down on the grill. Cook until the fat is golden and crisp, about 4-5 minutes.

Step 6

Turn the rack and continue grilling, turning occasionally, until the internal temperature reaches 125°F for medium-rare, about 10-12 more minutes.

Step 7

Transfer the lamb to a cutting board and let it rest for 10 minutes. The temperature will rise to 130°F as it rests.

Step 8

Slice between the bones and serve warm, with any resting juices poured over the top.