Grilled Rack of Lamb
This grilled rack of lamb recipe is so delicious and flavorful with minimal ingredients. We marinate the lamb in advance, making the cooking time less than 30 minutes when we're ready to serve. They pair well with so many side dishes and also make for great leftovers too.
Ingredients
- 2 Frenched racks of lamb excess fat trimmed 1 to 1 ½ lbs each 16 ribs total
- 4 tablespoons olive oil
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons garlic paste
- 2 tablespoons lemon juice
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- In a large freezer bag, mix olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.
- Place the lamb racks into the bag, squeeze out the air, and close the bag.
- Gently massage the marinade into the meat, ensuring the lamb is evenly coated with the herb mixture.
- Marinate the lamb for at least an hour, or overnight.
- When ready to grill, preheat the grill to 450°F. Clean and grease the grates with an oil-soaked paper towel. You want to have direct and indirect heat zones. If you’re using an electric grill, simply turn off one side of the grill once the grill is preheated.
- Place the racks of lamb on the direct heat fat side down. Cover and grill for 3-5 minutes. Flip and sear for another 3 minutes.
- Then transfer the racks of lamb to the indirect heat, bone-side down. Cover and continue to cook until the desired doneness, about 15 minutes. For medium rare, cook until the internal temperature reaches 120-125°F. Off heat, the meat will continue to cook, and the internal temperature will reach about 130°F while resting.
- Cover the racks with foil and rest for at least 10 minutes before slicing and serving.
Notes
Note 1: Use a meat thermometer to know when your lamb is finished cooking. Just like with beef, a grilled rack of lamb is ready when the thermometer registers 145ºF for medium rare in the thickest part of the chops. The temperature continues to rise a few degrees once the lamb is removed from the grill as well, so we often take the racks off around 140ºF.
Note 2: Marinate the rack of lamb for at least an hour up to overnight. This recipe is great to prep in advance because the longer the meat sits in the marinade, the more flavor it will have. The marinade also helps to tenderize the lamb thanks to the lemon juice.
Note 3: Let the lamb rest for 10 minutes before slicing and serving. This is crucial to having the juiciest lamb chops, we promise! It allows the meat to rest so that the juices don't run out when you cut it into individual chops.
Note 4: Cook the exterior of the lamb over direct heat and finish over indirect heat. The direct heat will "sear" the outside for that delicious golden crust, and the indirect will "roast" the inside to the ideal temperature.
Note 5: If the frenched ends of the lamb are burning, you can wrap them in foil to prevent that and shield them.
Storing Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a couple minutes until warmed through.
- You can freeze leftovers as well wrapped in plastic wrap for up to 2 months, we can't guarantee the texture will be as delicious once thawed and reheated.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a couple minutes until warmed through.
- You can freeze leftovers as well wrapped in plastic wrap for up to 2 months, we can't guarantee the texture will be as delicious once thawed and reheated.
Nutrition
Calories: 138kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 583mgPotassium: 45mgFiber: 0.3gSugar: 0.3gVitamin A: 4IUVitamin C: 5mgCalcium: 17mgIron: 0.3mg
* Disclaimer: All nutrition information are estimates only.
