Grilled Rack Of Lamb Recipe

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The chefs at Presidents Pub in Washington, Pennsylvania roast local racks of lamb to a tender medium-rare, and this recipe is based on their “lamb lollipops,” which have a charred, smoky exterior that contrasts beautifully with the juicy pink center.

Prepare grill for high heat (450°F). Cover the bones of the lamb with foil (to prevent charring) and place on grill, fat side down. Close grill and let cook for 7 minutes, flip and cook for another 5 minutes, or until the internal temperature reaches 145°F for medium-rare (or see below).

RACK OF LAMB | Grilled | Recipe | BBQ Pit Boys

Grilled Rack of Lamb with Garlic and Herbs 🔗

Whole, bone-in rack of lamb gets the grill treatment for a smoky, charred outer crust to contrast the juicy, pink center.

Total: 3h55min

Ingredients:

  • One 2¼-lb. rack of lamb, trimmed and frenched
  • Kosher salt and freshly ground black pepper
  • ⅓ cups plus 2 Tbsp. extra-virgin olive oil, divided
  • 3 tbsp. coarsely chopped parsley leaves
  • 8 tbsp. garlic cloves, coarsely chopped (¼ cup)
  • 2 tbsp. rosemary leaves
  • 1 tbsp. Dijon mustard
  • 1 tbsp. finely grated lemon zest
  • 1 tbsp. thyme leaves
  • 8 garlic cloves
  • 2 cups mesclun, for serving

Instruction:

  1. Marinate the lamb: In a large bowl, season the lamb generously with kosher salt and black pepper. In a blender or small food processor, purée ⅓ cup of the oil, the parsley, rosemary, mustard, lemon zest, thyme, and garlic. Scrape the marinade onto the lamb and rub it all over the surface. Cover with plastic wrap and refrigerate 3–12 hours.
  2. Heat a gas grill on one side to medium-high (alternatively, heat a grill pan over high heat). Grill the lamb meaty-side down on the hot side until the bottom is browned, 6–8 minutes, then flip and cook until browned on the other side, about 5 minutes more. Transfer the rack to the cool side and close the grill. (Alternatively, if using a grill pan, turn the heat to medium and cover with a large heatproof bowl.) Cook, turning once more, until a thermometer inserted into the thickest part of the meat reads 130°F, 15–20 minutes for medium rare. Transfer to a cutting board, tent with foil, and let rest for 10 minutes.
  3. Meanwhile, in a bowl, toss the mesclun with the remaining 2 tablespoons of oil and salt and black pepper to taste, then spread in an even layer over the bottom of a platter.
  4. Transfer the lamb to a plate, tent loosely with foil, and set aside to rest for 10 minutes (the lamb will continue cooking as it rests).
  5. To serve, slice the lamb between the bones to make chops, then arrange atop the bed of mesclun. Pour over any accumulated juices and serve hot.

FAQ

How long does it take to grill rack of lamb?

Cook the rack of lamb over high, direct heat for 4 minutes, flip it over, and cook it for another 4 minutes over high, direct heat. Then, move the lamb to indirect heat, cover the grill, and cook it for an additional 15 or 20 minutes, depending on whether you want it medium rare or not.

What temperature do you grill rack of lamb?

Keep an eye on the grill in case there are any flare-ups and preheat it to high (500°–525°). Place the rack of lamb on the grill, fat side down, to sear the meat for about 5 minutes.

How do you keep lamb moist on the grill?

As was mentioned above, after removing it from the grill, cover it with aluminum foil and let it rest for approximately 5 minutes. This is a crucial tip for delicious and juicy lamb, just like when grilling steak.

What’s the best marinade for rack of lamb?

For the lamb rack marinade, you’ll need fresh rosemary, garlic, extra virgin olive oil, and salt and pepper. Rosemary is a traditional herb to pair with lamb. Garlic is another. Extra virgin olive oil is a flavor carrier. Salt and pepper are a given.

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