Serves: 5

_Lamb On The Grill: International Star
_Frenching A Rack Of Lamb

There's certainly more than one meat with universal appeal, but none enjoys such careful attention to flavor as lamb. Because lamb's flavor can vary so much by the animal's age and diet, chefs around the world have devoted...oh, a few thousands years, give or take a century...to getting the seasonings and cooking techniques just right.

And what wondrous recipes they've concocted! From basic preparations involving garlic and lemon to the wilder side of cumin and curry blends, the rich texture and flavor of lamb has been manipulated to advantage in countless ways.

Still, many American home cooks are just discovering this meat that's a staple in other nations. You may fondly remember Mom's oven-roasted leg of lamb with mint jelly, but have you ever cooked it yourself? Or do you only indulge when you find it on a restaurant menu? That's where most Americans have experienced delicious lamb. That dramatic presentation of rack of lamb can be quite a draw for the eyes as well as the taste buds--and all the more enjoyable if you don't know where to begin preparing it at home. And who wouldn't say yes to peppered lamb kabobs, spicy satays, or pesto-stuffed chops when all you have to do is order it, not figure out how to make it? Just the warm aroma of spice-infused lamb draped in a tangy dill-yogurt sauce is enough to embolden even the most timid diner.

If you've longed for great lamb on demand, we'll let you in on a secret: The lamb of your dreams is only as far away as your own backyard. That's right, nothing does more for lamb than the flame of the grill. Whether you're a neophyte without a clue or a reformer set to kick the indoor oven habit, this chapter will help you master lamb at the grill.

Aside from price, America's stumbling block with lamb may be figuring out how best to prepare it and how many of those miniature cuts make up a serving. It's hard to believe that such a small animal could offer up so many confounding options, but if you can remember three things, you're on your way to great grilled lamb: preparation, cooking times, and accompaniments.

Preparation starts with choosing the right cut. Don't worry in this chapter we've included a variety of those cuts best suited for the grill, as well as the best way to trim them and how many you'll need so no one leaves the table hungry. And what about seasonings? Gotcha covered. Between rubs, marinades, and dressings, we give you a sampling of "greatest hits," if you will, of different cuisines. To avoid too much of a good thing, just follow the marinating times and your lamb will stay firm and tasteful.

Most people prefer their lamb medium rare and we certainly fall into this camp. The USDA recommends for safety reasons that you cook lamb until it is medium rare as indicated by an internal temperature reading of 145°F. With smaller cuts like chops, where it's harder to get a temperature read, we've included a time range to shoot for. Just be sure to eat your lamb when it's hot off the grill--that's when it tastes best.

Finally, because we think contrast is the spice of life, many of these recipes include tantalizing accompaniments to make the most of lamb's tenderness and richness. From cool, crisp salads and slaws to sassy sauces and chutneys, the recipes here are guaranteed to please.

But even with all the tips on lamb we've included in this chapter, there is still one thing that even we don't understand: What's with the frilly hats? In the 1950s and '60s, it was de rigueur to crown the bones of lamb chops or a rack of lamb with little paper hats known as "cutlet frills." The effect was all the more impressive on a crown roast (two racks of lamb tied in a circle, with the bones curving outward) or the stately guard of honor (two racks interlocked back to back). Some restaurants and home cooks still use them. So we wonder: What's the attraction? Do the frills serve a practical purpose, such as hiding scorch marks or errant marrow? Maybe they keep that bony presentation from looking too much like something out of a Flintstones cartoon. Or maybe the flashy touch is the cook's reward for all the hard work. What do you think? Perhaps it will come to you as you're sampling these recipes....

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella