Rack of lamb
Lammracks
55°CFat cap down first, then indirect.
Pull temperature for medium rare
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Safe minimum 63°CUSDA · + 3 min rest
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 a full 10 minutes before cutting between the bones, or the juice ends up on the board.