Rack of Lamb

One of my favorite lamb recipes is the out of the little book that's shipped with  Weber kettles. There's also a version in the Keller Ad Hoc book which is essentially the same thing. The prep of the panko is a bit different, other than that, it's true to form. We also made a great salad which included tomatoes that were cooked for 7 hours on the WSM with very light apple wood at 200 degrees:

We had a nice rack of lamb that was locally raised. It was pretty huge for lamb. It  almost looked like a rack of baby backs -

I was watching the golf for most of the day so I was lazy, and did it on the Weber gas grill. The key is not to mess with it to much once you put it on or the panko will fall off. You want that buttery, crunchy goodness to adhere to the meat.

Doris made  Boone Tavern Rolls, and the Au Gratins from the Julia Child book. The salad was a slight variation from the Keller book, which included those tomatoes, lardens from our last bacon cook, and a yummy buttermilk blue cheese dressing made from local blue cheese and a garlic confit aioli -