Grilled Saddle of lamb (Double Loin)
Ingredients
serves 4-6 people
- ½ rack of lamb at 1½ kg (3 lbs) (2 ribs per person)
- rosemary, preferably fresh.
- thyme, preferably fresh
- Garlic
- Salt
- Pepper
Directions
Get the butcher to cut the ribs on the back of the roast from the spine, or do it yourself with a good long saw. A wood saw is fine but a butchers saw or a hacksaw works best. This makes it easier to cut out the chops when it is done.
Avoid cutting into the meat as much as possible.
Score the back fat in ½ inch squares with a sharp knife.
Sprinkle generously with salt, pepper and season with the fresh rosemary, thyme and garlic.
Press a few cloves of garlic and some sprigs of fresh rosemary behind the sawn ribs.
Baking in the oven
Bake at a moderate heat, 150ºC (300ºF) for about 1½ hours depending on the thickness.
Stop when the meat's internal temperature reaches 55ºC-57ºC (131ºF-135ºF). Personally, I prefer 55ºC (131ºF). There are many who think that is too rare, so you can give it a bit more, but above 60ºC (140ºF), I would not recommend.
Grilling with a kettle barbecue or gas grill.
If you use just one coal basket it corresponds approximately to 170ºC (340ºF) in a 57 cm (22.5 inch) Weber grill. The rack of Lamb should will need about 1 hour and 15 minutes.
Add a log of beech wood, or other hardwoods on the grill over the coals so that it heats up the wood. It gives a good smokey flavor.
