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Perfect Slow-Cooked Rack of Lamb for the Grill or the Stovetop

This recipe requires an accurate thermometer, as well as a picnic cooler capable of holding at least 2 gallons of liquid with a tight-fitting lid. Some coolers retain heat better than others. Heat retention can be further improved by draping several towels over the cooler during step 2. Leaving the cooler in a warm spot helps—I leave mine either in direct sunlight on a warm day, or in a warm corner of the kitchen indoors. Lamb racks can be left in cooler for up to 3 hours before searing or grilling.

I prefer leaving extra fat and breast meat attached to the ribs for gnawing and bone-sucking but if desired it can be removed following our instructions on frenching here. Make sure you buy lamb racks with the chine bone removed to make it easier to cut between chops after cooking. Most pre-packaged lamb will already have the chine bone removed. If buying lamb from the butcher's case, ask your butcher to do it for you—it's impossible to do at home without a hacksaw.

About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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