Medium-rare to medium lamb - but not on the grill.
It was a bright sunny day, so I defrosted two lamb racks, coated them in mustard and sprinkled on some Dizzy Pig Red-Eye rub (chilies and coffee).
They were to have cooked indirect on low for 20 minutes (cover down) then seared before removing from the grill. However, it was so windy that the flame kept going out.
So I put them in a 400f oven (not preheated) for 20 minutes. They didn't have the pretty grilled exterior, but the interior was equally moist and tender.
I'm nearly out of lamb - good thing farmer's market is starting in about three weeks, I need to buy another share.
