The idea of going through Alton's cook book in order seemed like a good idea at the time. More or less, it will still be in order, but today I just couldn't keep it up. It was Mari's birthday, and rack of lamb seemed a better choice than seared tuna, although we'll do that soon. Anyway, this recipe is "Liz and Dick Rack of Lamb". It's name comes from the on-again, off-again romance of Richard Burton and Liz Taylor, which apparently garnered enough attention from Alton that he applies it to any recipe that requires various levels of heat. The lamb is cooked over direct heat for about 10 minutes, and then another 8 minutes on the half of the grill that's not as hot (the spot below where the aluminum pan can be seen)

As you can see, the first (and only) problem I encountered was flare-ups from grease dripping off the lamb. This was remedied by a squirt bottle and then putting the lid on the grill. The meat surface did get a little black, but that didn't hurt the flavor at all.

After flipping over, the other side cooks for 5 minutes. I like a smoky flavor beyond what the charcoal itself provides, so I usually throw some wet hickory chips on a lonely corner of the coals.

After cooking the lamb for a while longer over that little round pan you can see above (indirect heat), internal temperature registered well over 138 degrees, so I pulled them off and let them rest for a while. The fuzzyness of the picture isn't due to a filter - it's just a large spot that was on the camera lens.

Overall I have to give this 4 salt cellars out of 5. The only thing I would do a little differently is perhaps pull them off a little sooner. The inside was still a little pink, but it was medium well, when medium or medium rare probably would've tasted a little better. Still, I loved the lamb flavor combined with the smoke. No special spices - just salt, pepper, and olive oil.