The reverse sear not only works for large roasts and steaks it’s a great option for rack of lamb. It produces an evenly cooked rack of lamb. Pink from edge to edge, with a bronzed crust on the outside. I like starting meats in a low oven until almost cooked, and finishing directly on white hot hardwood charcoal.
Remove the fat cap from the outside of the lamb(or ask butcher). Can use fingers and a knife to detach.
Rub mustard on lamb and sprinkle with salt and pepper.
Place foil over baking sheet. Once oven reaches temperature, place lamb on top of foil. Cook until instant thermometer reaches 112-115F. Maybe 30 minutes. Cook the lamb, 10-12F degrees shy of desired serving temperature. Remove from oven.
Start grill using hardwood charcoal.
Place aside and rest. This lamb was pulled from the oven at 115F.
Once charcoal becomes white hot, wrap lamb bones with tin foil using tongs, place lamb directly on coals, grill for two minutes or so on each side, until well browned. Let rest 2-3 minutes, slice and serve.