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
Scale
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.
