Grilled Lamb Rack
1 lamb rack per 2 people
oil if desired
1 C. seasoned kosher for Passover matzo meal, or seasoned bread crumbs
salt, freshly ground black pepper
Heat oven to 350°F. Place the outdoor grill grid approximately 6 inches from the source of heat; set the temperature to medium and preheat the grill.
Sear the lamb: Grill lamb rack for 5 minutes on each side.
Coat lamb with crumbs:
After grilling, brush the rack with optional oil, then thoroughly coat all visible surfaces with the seasoned crumbs. Pack it down so that it stays on the lamb rack. Don't be afraid to use more matzo meal or bread crumbs if you need them.
Roast the lamb:
Place the rack coated with the bread crumbs on the cookie sheet and bake it uncovered in preheated oven for 10 minutes.
Remove the rack from the oven and allow it to sit, uncovered, for 5 minutes. It will be pink inside, which is the best way to eat it. Slicing is done simply by cutting in between the bones with a sharp knife. The usual serving size is 3 to 4 bones per person.
For indoor broiling: Follow the same recipe, except you will not be able to preheat your oven unless you have 2 of them. Therefore, first heat your broiler and broil the lamb rack as directed. After the broiling process, preheat your oven to 350°F. while you coat the entire rack with seasoned matzo meal or breadcrumbs. (The coated lamb rack will be just fine while the oven is preheating.) Place the lamb rack coated with crumbs on the cookie sheet and bake it uncovered at 350°F. for 10 minutes. Remove the rack from the oven after 10 minutes and allow it to set uncovered for 5 minutes. It will be pink inside.
Makes 2 servings per rack.