Trader Joe’s Rack of Lamb Ingredients:
1 Rack of Lamb (I bought Trader Joe’s frozen, pre-seasoned rack of lamb, and thawed it in the refrigerator)
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper, freshly ground
How to make Trader Joe’s Rack of Lamb
- Prep lamb: One hour before cooking, remove lamb from packaging, and pat dry. Sprinkle evenly with salt and pepper, and let rest at room temperature.
- Prep grill: Preheat grill, and set up for indirect-high heat cooking. (See step 2 here for instructions for different grills.) For my grill, this means preheat with all burners on high for 15 minutes, then turn off all burners except for 1,2 and
- Sear outside of lamb: Over the direct, high heat part of your grill, sear the lamb until well browned on all sides, about 1-2 minutes a side. (I think of the lamb roast as having 5 “sides” – bone down, bone up, edge without bones, and the two side edges. I use the warming rack on my grill to help prop up the roast for the last three sides – see picture below.)
- Indirect roast lamb: Move the lamb to the indirect part of the grill (the part without direct flame underneath), and cook for roughly 15 minutes with the lid closed, turning halfway. You want an internal temperature of 125F in the thickest part of the roast for medium-rare, and that temperature is more important than the time – I take the temperature after 10 minutes when I turn the lamb, at the 15 minute mark, and every 5 minutes after that.
- Indirect- you can just see the flames on the two lit burners, to the right of the lamb
Rest, carve and serve: Put the lamb on a plate, and cover with foil. Let rest for 10-15 minutes, then carve into chops between the bones to make lamb “popsicles”. Serve!
Trader Joe’s Rack of Lamb is ready to serve.