Rack of lamb
Lammracks
55°CRest 10 min
Pull temperature for medium rare
Fat cap down first, then indirect.
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Safe minimum 63°CUSDA
On the grill
Start it fat-cap down over direct heat to render and colour, then move to indirect and let it come up gently. The bones shield one side, so turn it once to even out.
Rest it properly before cutting between the bones, or the juice ends up on the board.