The Food Network website offers a recipe for Irish rack of lamb which is attributed to Bobby Flay. The recipe was featured on the "Baltimore" episode of Food Nation with Bobby Flay.
The Irish whiskey rack sauce should be made in a frying pan prior to preparing the meat. Bobby Flay's Irish rack of lamb recipe calls for a rack of lamb to be grilled over an open flame with the meat side down. A sizzle pan should be placed on the grill for the exposed bones to rest on to prevent them from burning. The rack can be flipped to grill bone-side down for a few minutes once the meat is almost done. Cut the finished rack of lamb in two and stand the pieces up together on the plate. Spoon the Irish whiskey rack sauce over the top of the meat and serve.