Front sear OR reverse sear lamb racks?

[RlsRls]

Just wondering what the concensus is for grilling rack of lamb. Front sear or reverse sear? ( Not planning on sous viding, all on the PK 360), interested to read your thoughts!
Have a Happy Easter!

[WillTravelForFood]

All the TV chefs do a sear first, then plop into oven for rest of the cook

[HawkerXP]

I'll be using Meathead Lamb Dip with a gentle reverse sear.

[Andrrr]

I give a slight advantage to front sear but I've had great results both ways. I'd go with whatever method you feel most comfortable with and I doubt you'll be disappointed.

[barelfly]

I took a few racks and made chops with them a few weeks ago on the Kettle. I went with a reverse sear and it was perfect. I think about 120* is when I seared them up so they were about 130-135 when I served.

I’m sure a front sear would work pretty well. Enjoy that wonderful meal!

[TripleB]

Done a couple racks on my PK360. Did them front sear, finish indirect. Came out delicious.

[das85]

My vote is don't sear at all with lamb rack. For me, with this cut, the surface area to be seared isn't enough to compensate for risk of under/overcooking.

[RlsRls]

Thanks for all the input! I actually did a hybrid of front sear, and fast cook. I cut the rack into double chops and continually moved them off and on high heat while constantly checking temp! Meant for a little more grill jockeying but came out fabulous as some chops were thicker than others. Since it was just one rack is was pretty easy. Two or three racks would have beeen more problematic.