Cool to room temperature. Preparation: 1 If you were not able to have the butcher remove the fat cap and french the bones, get out your cutting board and trusty sharp knife.. 2 Begin by removing the fat cap which will basically peel away with gentle force, using your hands. Remove 1 cup for basting; cover and refrigerate. My mom loves her lamb on the rare end, so I took mine off at an internal temperature of 125 degrees. When ready to grill, place the lamb, fat side down on the hot side of the grill, and allow grill marks to appear, 3 to 6 minutes. Grill the lamb indirect for 10-15 minutes, depending on how well done you like it. Cover and refrigerate for 2-3 hours or overnight, turning once or twice. Snip all strings and discard. There are numerous ways to prepare rack of lamb, including broiling and baking, but grilling lamb intensifies the naturally rich, slightly gamey flavor of the meat, while thoroughly cooking the outside and leaving the inside moist and tender. 7. Slice the lamb as desired, fan on a platter, and serve. Lightly oil the grill rack. Use the knife to do the final separation of the fat cap from the rack of lamb and trim any excess fat from near the bones. Directions. Snip all strings and discard. Transfer to the cooler side of the grill and cook, lid down, for another 15 to 25 minutes for a temperature of 130 internal. Slice the lamb as desired, fan on a platter, and serve. Remove the lamb from the oven and let rest for at least 15 minutes. Drain and discard the marinade. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover rib ends of lamb with foil.
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