Lamb is naturally fattier than other meats, so trim it well before placing it on the grill to minimize the risk of flare-ups.
Choose lamb that is light red with bones that are slightly pink rather than white.
Ground lamb, like other ground meats, is safe cooked to an internal temperature of 160º F (medium doneness). For other cuts, cooking to an internal temperature of 145º F (medium-rare) is safe and preferred by most people.
When you grill rack of lamb, cover the bones with foil to prevent them from scorching.