Preheat grill to 450-500 degrees. Or substitute a cast iron skillet on the stove-top, medium-high heat.
Create a marinade for the Lamb:
Dijon Mustard Black pepper Minced Garlic, Oil of your choice, fresh Rosemary, the Butcher’s Market House Seasoning.
Mix the ingredients together to create a paste the consistency of mayonnaise.
Trim Fat off Lamb Rack: To fabricate (trim the fat) the Lamb Rack, locate the fat cap on the top of the rack, place your knife or finger beneath the fat, and pull back about 2 inches.
Next, lay your knife flat on the now exposed meat and cut the remaining fat cap off of the meat, keeping your knife on top of the rib bones.
(PRO TIP: Instead of using cooking spray or butter, keep the fat you just trimmed. This can be used as a delicious alternative to oiling up the grill or pan).
Lastly, with your knife, trim the thin layer of silver skin off the loin. Now you have removed the skin & fat so you’re left with a beautiful, pink rack of lamb.
Cut into Lollipops: Between each rib cut so that each bone is individually sliced. Will be 3-4 inches in size.
Marinate the meat: Using the marinade you created, cover each lollipop on both sides and allow to marinate while you prepare your grill or about 15-30 mins.
Cook: On your high heat grill or cast iron skillet, let the fat cap render down & oil the cooking surface. Sear for 1-2 minutes on each side.
Enjoy your Lamb Rack Steak of the Month!