Grilled Montana Rack of Lamb with Herbs

Introduction

Indulge in the bold flavors of Montana with this perfectly grilled rack of lamb. Searing at 1,000°F on the Arteflame center grill grate locks in juices, while finishing on the flat griddle ensures a tender, mouthwatering bite. Infused with Montana herbs and fire-kissed to perfection, this dish is a rustic yet elegant masterpiece ideal for any occasion.

Ingredients

• 2 racks of lamb (about 1.5 lbs each)
• 2 tbsp Montana herb blend (rosemary, thyme, sage)
• 3 tbsp unsalted butter, melted
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon zest

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper and let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Lamb

1. Trim excess fat from the lamb racks and pat them dry with paper towels.
2. In a bowl, mix Montana herbs, butter, salt, pepper, paprika, garlic, mustard, and lemon zest into a paste.
3. Rub the paste generously over the lamb racks, coating all sides.

Step 3: Sear the Lamb

1. Place the racks of lamb on the center grill grate and sear for about 2 minutes per side to develop a flavorful crust.
2. Rotate as needed to ensure all sides are well-seared.

Step 4: Finish on the Flat Cooktop

1. Move the seared lamb racks to the Arteflame flat griddle cooktop, positioning them closer to the center for more heat or toward the edge for slower cooking.
2. Cook until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.

Step 5: Rest and Serve

1. Remove the lamb when it is about 15°F below the desired doneness as it will continue cooking while resting.
2. Let the lamb rest for 10 minutes before slicing into succulent chops.

Tips

• For extra smoky flavor, use cherry or hickory wood.
• Rotate the lamb every minute while searing for an even crust.
• Monitor the temperature closely with a meat thermometer.
• Use the outer edges of the flat griddle cooktop to keep grilled sides warm without overcooking them.

Variations

1. Garlic Butter Lamb: Replace Montana herbs with a garlic butter sauce for extra richness.
2. Spicy Harissa Lamb: Add 1 tbsp of harissa paste to the herb rub for a spicy twist.
3. Asian-Style Lamb: Use soy sauce, ginger, and honey for a sweet and savory glaze.
4. Greek-Inspired Lamb: Add oregano, lemon juice, and feta cheese crumbles after grilling.
5. Smoky Chipotle Lamb: Use smoked chipotle powder and lime juice for a deep, smoky kick.

Best Pairings

• Garlic butter asparagus grilled on the Arteflame flat cooktop.
• Rosemary roasted potatoes cooked near the heat zone for crispy edges.
• Grilled sourdough bread with melted butter.
• A bold red wine such as Cabernet Sauvignon.
• Fresh green salad with a lemon vinaigrette to balance flavors.

Conclusion

This Grilled Montana Rack of Lamb is an easy yet impressive dish that combines bold flavors with perfect grilling techniques. Grilled to perfection on the Arteflame, it delivers a juicy, smoky, and delicious result every time. Enjoy experimenting with different variations to suit your taste.