COOLER-COOKED
LAMB RACK
WITH SALSA VERDE
Lamb rack is one of the most delicious—and most
expensive—cuts of meat at the butcher, making it the
ideal candidate for cooking in your cooler. This is a cut
you really don’t want to mess up.
This recipe has you finish the lamb in a hot skillet to
crisp up and brown the exterior, but you can just as easily
finish it off on a hot charcoal grill. Bring the cooler out to
the backyard or deck with you while you polish off a
couple of cocktails, then transfer the lamb from the cooler
to the hot grill. Chow time!
NOTES: I prefer leaving extra fat and breast meat
attached to the ribs for gnawing and bone sucking, but, it
can be removed (frenched) if desired. Make sure you buy
the racks with the chine bone removed to make it easier to
cut between chops after cooking. Most prepackaged lamb
will already have the bone removed; if buying lamb from
the butcher’s case, ask your butcher to do this for you—
it’s impossible to do at home without a hacksaw.
SERVES 4
Two 8-rib lamb racks, 3 to 4 pounds total