If you are looking to impress your family or friends with something truly special yet surprisingly simple, this Grilled Rack of Lamb with Rosemary and Garlic Recipe is exactly what you need. The tender, juicy lamb infused with fragrant rosemary and the subtle kick of garlic creates a flavor combination that feels both rustic and refined. Whether it’s a weekend barbecue or a celebratory dinner, this recipe turns an everyday meal into a memorable feast that anyone will rave about.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a pivotal role in crafting the flavors and textures that make this dish outstanding. Simple, fresh, and powerful, they come together beautifully to elevate the lamb without overpowering it.
- 2 racks of lamb (8 ribs each, about 1 1/2 to 2 pounds): The star of the dish, offering tender meat and beautiful presentation.
- 1 tablespoon + 1 teaspoon extra virgin olive oil: Adds moisture and helps the herbs cling to the meat while enhancing flavor.
- 1 tablespoon fresh chopped rosemary: Brings a woodsy, aromatic hint that complements lamb perfectly.
- 3 cloves garlic, minced: Injects a robust punch of garlic flavor that warms the palate.
- Salt: Essential for seasoning and bringing out the natural flavors of the lamb.
How to Make Grilled Rack of Lamb with Rosemary and Garlic Recipe
Step 1: Get the Grill Ready
Start by heating your gas grill to a very high temperature by turning all burners on high and letting it preheat for 15 minutes. This ensures that your lamb will get a perfect sear and develop that signature grilled flavor and those inviting grill marks.
Step 2: Prepare the Herb Mixture
While the grill is heating, whisk together 1 tablespoon of olive oil, fresh chopped rosemary, and minced garlic in a small bowl. This fragrant blend will be brushed onto the lamb later, infusing each bite with herbal brightness and a hint of spice.
Step 3: Season the Lamb
Next, rub the lamb racks with the remaining teaspoon of olive oil to help the seasoning stick. Sprinkle generously with salt to both flavor and tenderize the meat as it grills. This simple step guarantees the lamb’s natural richness shines through.
Step 4: Initial Sear on the Cooler Side
Before placing the lamb on the grill, turn off all burners except one set to high. Position the racks bone side up on the cooler part of the grill but close to the lit burner. Close the lid and grill for 8 to 10 minutes until the exterior is lightly browned, developing that perfect crust.
Step 5: Flip for Bone-Side Searing
Turn the lamb over so that the bone side is down, directly over the hot burner. This step caramelizes the bones’ surfaces and deepens the flavor while rendering fat. Grill for 3 to 4 minutes, aiming for a nicely browned finish.
Step 6: Brush with Herb Oil and Flip Again
Brush the flavorful rosemary-garlic olive oil mixture over the lamb racks. Flip the racks again so the bone side is up and placed over the lit burner. This lets the herbs soak into the meat while grilling for another 3 to 4 minutes, creating a delicious layered flavor.
Step 7: Final Cooking and Doneness
Lean the lamb racks upright against each other over the hot burner, with the meat closest to the heat source. Continue grilling for 3 to 8 minutes depending on the degree of doneness you want: 120-125° F for medium-rare or 130-135° F for medium. Use a meat thermometer for perfect precision.
Step 8: Rest and Serve
Transfer the racks to a cutting board and tent loosely with aluminum foil, letting them rest for 10 minutes. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful. Then slice between the ribs to serve beautiful portions of this standout dish.
How to Serve Grilled Rack of Lamb with Rosemary and Garlic Recipe
Garnishes
A sprinkle of fresh rosemary leaves or a few extra garlic cloves roasted alongside the lamb enhances the rustic charm of the dish. A little drizzle of high-quality extra virgin olive oil or a squeeze of fresh lemon juice adds brightness and freshness that perfectly balances the rich meat.
Side Dishes
To complement the rich flavor of the lamb, choose sides with fresh, earthy notes like grilled asparagus, creamy mashed potatoes, or a crisp arugula salad tossed with lemon vinaigrette. Roasted root vegetables or a light couscous salad also pair beautifully and round out the meal with pleasing textures.
Creative Ways to Present
Presentation makes all the difference. Serve the lamb racks standing upright for a dramatic effect or neatly sliced on a wooden cutting board, sprinkled with coarse sea salt and fresh herbs. Arrange the sides with contrasting colors and textures to keep the plate vibrant and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover lamb tightly in foil or an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it perfect for delicious next-day meals or unexpected company.
Freezing
If you want to save lamb for a longer period, slice the meat off the bone, wrap it tightly to avoid freezer burn, and freeze in a sealed container or vacuum bag. Properly wrapped, the lamb will stay good for up to 3 months without losing its wonderful flavor.
Reheating
Warm leftovers gently in a low oven (about 300° F) covered with foil to keep the meat moist. Avoid high heat which can dry out the lamb. Alternatively, reheat slices in a skillet with a splash of broth over medium-low heat until warmed through, preserving juiciness and flavor.
FAQs
What if I don’t have a gas grill? Can I use charcoal or an indoor grill?
Absolutely! A charcoal grill can add even more smoky flavor and still yield fantastic results. Just use indirect heat for the initial cooking and direct heat for searing. Indoor grill pans work too, though you won’t get quite the same smoky character.
How do I know when the lamb is done?
The most reliable method is to use a meat thermometer. Medium-rare is ideal at 120-125° F, medium at 130-135° F. Remember, the lamb will continue cooking slightly as it rests, so pulling it off the heat a bit early ensures perfect doneness.
Can I substitute dried rosemary for fresh?
While fresh rosemary is preferred for its vibrant flavor, dried rosemary can be used in a pinch. Use about one-third of the amount when substituting dried, and crush it lightly to release more flavor before mixing with the oil and garlic.
Is it necessary to rest the lamb before cutting?
Yes, resting is crucial. It lets the juices redistribute throughout the meat, making every bite juicy and tender instead of dry. Tent loosely with foil for about 10 minutes for best results.
Can I prepare the rosemary-garlic oil mixture ahead of time?
Definitely! The herb oil can be made a few hours or even the day before to deepen the infused flavors. Just keep it covered and refrigerated, then bring to room temperature before brushing on the lamb.
Final Thoughts
This Grilled Rack of Lamb with Rosemary and Garlic Recipe is a true crowd-pleaser that brings impressive flavor and elegance to your dining table without complicated steps. It’s a dish that invites celebration, comfort, and a love for good food, so don’t hesitate to try it out and see just how easy it is to create something extraordinary. Your taste buds will thank you!
Print
Grilled Rack of Lamb with Rosemary and Garlic Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
This Grilled Rack of Lamb recipe delivers perfectly seared, juicy racks seasoned with fragrant rosemary and garlic. Grilling the lamb over high heat creates a beautifully browned crust while maintaining tender, flavorful meat inside. Ideal for a special dinner, this straightforward recipe guides you through prepping, grilling, and resting lamb to achieve medium-rare or medium doneness with ease.
Ingredients
Meat
- 2 racks of lamb (8 ribs each), about 1 1/2 to 2 pounds
Seasoning & Marinade
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh chopped rosemary
- 3 cloves garlic, minced
- Salt, to taste
Instructions
- Preheat the Grill: For a gas grill, turn all burners to high and let the grill get very hot for 15 minutes to ensure even, high heat for searing.
- Prepare Herb Oil Mixture: While the grill heats, combine 1 tablespoon of olive oil with the chopped rosemary and minced garlic. Set this aromatic mixture aside to later brush on the lamb.
- Season the Lamb: Rub the lamb racks with the remaining 1 teaspoon of olive oil and season generously with salt, ensuring even coverage for flavor and crust development.
- Start Grilling – Indirect Heat: Turn off all grill burners except one and keep that burner on high. Place the lamb racks bone side up on the cooler part of the grill, positioning the meatier side close to but not directly over the hot burner. Close the grill and cook for 8 to 10 minutes until the meat is lightly browned.
- Flip and Sear Bones: Flip the lamb over so the bone side is down directly over the lit burner. Grill for 3 to 4 minutes until the bones and meat are well browned.
- Brush with Herb Oil: Brush the herb and olive oil mixture onto the lamb racks. Flip the racks back so the bone side is up and directly over the hot burner. Cook for another 3 to 4 minutes to absorb more flavor.
- Finish Cooking Upright: Lean the racks against each other on the grill with the bottoms on the grate over the hot burner. Continue cooking for 3 to 8 minutes longer, depending on your preferred doneness: 120-125°F for medium-rare and 130-135°F for medium.
- Rest and Serve: Once the desired temperature is achieved, transfer the lamb to a cutting board, loosely tent with aluminum foil, and allow to rest for 10 minutes to lock in juices. Slice between the ribs to separate and serve.
Notes
- Use a meat thermometer to ensure accurate doneness.
- Letting the meat rest before slicing helps retain moisture.
- You can substitute fresh herbs like thyme if rosemary is unavailable.
- Adjust cooking times slightly based on grill heat variations and rack size.
- Serve with complementary sides like grilled vegetables or a fresh salad.
