Innisfail Prime Lamb Rack Recipe

Trim and score

If not already French-trimmed, trim excess fat from the rack leaving a thin fat cap. Lightly score the fat in a crosshatch pattern about 1/8 inch deep, being careful not to cut into the meat.

Make marinade

In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, Dijon mustard, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Mix to a paste.

Marinate the lamb

Pat the lamb rack dry with paper towels. Rub the marinade evenly over the entire rack, pressing it into the meat and into between the bones. Place the rack on a tray, cover and refrigerate for at least 1 hour and up to 4 hours (30 minutes at room temperature before cooking if refrigerated).

Prepare charcoal grill

Light a charcoal grill and arrange coals for two-zone cooking (hot direct zone and cooler indirect zone). Aim for a grill temperature near 400-450°F (200-230°C). Let coals ash over and preheat the grate. Oil the grate lightly to prevent sticking.

Sear and roast

Sear the lamb rack fat-side down over the hot direct zone for 2-3 minutes until nicely browned. Flip and sear the opposite side 1-2 minutes. Move the rack to the cooler indirect zone, bone-side down, and close the lid. Roast until an instant-read thermometer inserted into the thickest part registers 125°F (52°C) for medium-rare, about 10-15 minutes depending on thickness. For medium, target 135°F (57°C).

Rest and carve

Remove the rack from the grill and transfer to a cutting board. Tent loosely with foil and rest 8-10 minutes (this carries the temperature up a few degrees). Cut between the ribs into individual chops (about 8 chops). Sprinkle with chopped parsley and serve with lemon wedges.

Prepare potatoes

Peel the russet potatoes and cut into 1/2-inch thick hand-cut chips or wedges. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch. Drain and pat very dry with clean towels or paper towels.

Blanch (optional for fluffier interior)

Bring a pot of salted water to a boil, add the potatoes and blanch for 3 minutes. Drain and let steam-dry in the colander for 2-3 minutes. Pat dry again.

Fry - first fry

Heat vegetable oil in a deep heavy pot or fryer to 325°F (163°C). Fry the potatoes in batches without overcrowding for 4-5 minutes until pale golden and tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain.

Fry - second fry

Increase oil temperature to 375°F (190°C). Return the blanched potatoes in batches and fry until deep golden and crisp, about 2-3 minutes. Remove and drain on a wire rack. Immediately toss with 2 tbs unsalted butter, 1 tsp chopped rosemary, 1 tsp sea salt and 1/2 tsp freshly ground black pepper so butter melts over the fries.

Keep warm

If necessary, keep finished potatoes in a 200°F (95°C) oven on a tray while remaining batches finish to maintain crispness.

Arrange 3-4 lamb chops per plate alongside a portion of hand-cut fried potatoes. Garnish with chopped parsley and a lemon wedge. Offer extra salt and pepper at the table.