This Grilled Rack of Lamb is a show-stopper of a main course that works well for any occasion! A simple marinade infuses the meat with the delicious flavor of fresh herbs and also helps to keep the meat juicy and tender during the grilling process.
Prepared on the grill, this easy recipe is one of the best ways to enjoy a rack of lamb. The marinade enhances the flavor of the meat while the grill imparts a wonderful smokiness that you just can’t get any other way.
If it’s your first time preparing a rack of lamb, this is an impressive yet easy recipe that will surprise you. There’s no long prep required- a simple lamb marinade and the culinary magic of a hot grill works wonders on the meat.
It’s truly the best way to prepare a rack of lamb, and it’s sophisticated enough for dinner parties and special occasion meals.
Why This Recipe Works
Oh, how we love lamb! Tender and meaty and robust with a distinct and subtle grassy flavor, lamb is quite the treat.
From Persian Lamb Shanks to our Herb Roasted Leg of Lamb to Moroccan Lamb Meatballs, this hearty meat is also versatile and plays well with a wide range of other flavors and sides.
But there’s something about a lamb rack that really steals the show. This recipe results in the perfect grilled rack of lamb- juicy, flavorful and tender. The extra bonus? It’s a no-fuss main course that’s quick and easy.
Our grilled rack of lamb is:
- a simple recipe with only 15 minutes or prep and 10 ingredients required
- juicy and full of flavor thanks to a delightful marinade infused with fresh herbs
- perfect for any occasion
The Ingredients
One of the great things about this recipe is that it really doesn’t take much to enhance the flavor of the lamb meat. Simple ingredients like fresh lemon juice, garlic and fresh herbs complement the taste of lamb without overpowering it.
Here’s a tip: make sure you’re using a Frenched rack of lamb. That simply means that a butcher has already removed the excess cartilage, fat and meat from the rib bones of the racks of lamb. This is mostly done for looks and presentation.
For this grilled rack of lamb recipe, you will need:
- Frenched rack of lamb. About 8 bones in the rack.
- Olive oil. This is the base of the marinade.
- Lemon juice. Use fresh lemon juice in the marinade for a bright, lemon-y flavor.
- Garlic cloves. You will need to thinly slice the garlic before placing it into the marinade.
- Fresh herbs. We recommend fresh rosemary, fresh oregano leaves and fresh thyme. The combination is earthy and robust and adds a wonderful flavor to lamb.
- Worcestershire sauce. Its rich umami flavor makes it the perfect pairing for red meat, including lamb.
- Salt and crushed red pepper. Salt is a must, and the red pepper will add a little bit of heat to the flavor profile.
How to Make Grilled Rack of Lamb
This easy grilled rack of lamb recipe is a breeze to prepare! Here’s a look at the steps involved but be sure to scroll to the bottom of the page to view the printable recipe card.
Use a sharp knife to trim off as much of the fat cap as possible from the meaty side of the rack. This will reduce fire flare-ups when grilling.
Remove the silver skin by inserting a paring knife under the membrane then pulling it off.
In a small bowl, whisk together the oil, lemon juice, garlic, herbs, salt, pepper, and red pepper flakes.
Place the rack of lamb into a sealable plastic bag and pour the mixture over the lamb. Seal and refrigerate for 3-4 hours.
Grilling the Lamb
Prepare a hot grill with a two zone heat and place an aluminum pan in the center of the bottom of the grill. Place the lamb, fat side down over the hot side of the grill. Sear, turning, until browned on all sides.
Tip: If a fire flares up, shift the rack of lamb to the cooler zone until the flames die off.
When completely seared on all sides, move the lamb to the cooler zone over indirect heat, close the grill, and finish cooking for about 8-10 minutes or until it reaches your desired internal temperature.
Use a good instant-read thermometer to check for doneness. Rare will be 120°F, medium rare 125°F, medium 130°F and well done will be 145°F.
Once the lamb is done, remove it from the grill and place it on a platter. Loosely tent it and let it rest for 10-15 minutes.
When ready to serve, transfer to a cutting board and slice between the ribs, either in servings of 1 or 2 chops.
How Long to Grill Rack of Lamb
How do you know when your lamb is cooked to perfection? Whether you prefer your lamb pink and juicy or cooked through with a crispy crust, use a meat thermometer and refer to the doneness chart below. So grab your tongs, fire up the grill, and let’s get started!
(FYI, we think lamb is best when cooked to medium-rare.)
Desired Doneness | Temperature |
---|---|
Very rare | 115°F to 120°F |
Rare | 120°F to 129°F |
Medium-rare | 130°F to 134°F |
Medium | 135°F to 144°F |
Medium-well | 145°F to 154°F |
Well-done | 155°F and up |
More Grilling Recipes
- Grilled Eggplant Salad
- Chipotle Chocolate BBQ Sauce
- Smoked Onions
- Smoked London Broil
- 35 Grill Master Traeger Recipes
Substitutions and Variations
Here are some substitutions and variations that you can try for this recipe:
- You can skip the marinade, season the lamb with salt and pepper, and then go straight to the grill.
- Spice Rubbed Lamb: For an easy rub, try rubbing the lamb with a Cajun seasoning or a blend of dry herbs like our pot roast seasoning blend.
- Replace the lemon juice with balsamic vinegar and swap out the herbs for any fresh herbs you have on hand.
Pro Tips for the Best Results
- Feel free to substitute your favorite marinade and herbs.
- The average size of a rack of lamb is 1-½ pounds. The lamb should be done in 15 to 20 minutes. If using a larger rack, the cooking time may be a little bit longer.
- Do not rely on a timer; instead, use a quality meat thermometer to test for doneness.
- If using a gas grill, simply turn down the burners on one side of the grill to low.
- You can cover the bones with aluminum foil to prevent them from burning on the grill.
- Let the rack of lamb rest after it finishes cooking. This will allow the juices to redistribute throughout the meat, giving you a juicier, more flavorful cut of lamb.
Storage and Reheating
Fridge: Store any leftovers in an airtight container in the refrigerator for 3 days.
Freezer: Freeze cooked lamb, let it cool completely, then place it in an airtight container and freeze for up to 3 months. Thaw it overnight in the fridge.
Reheat: To reheat, place the thawed rack of lamb in an oven-safe dish and bake at 350°F for 3 to 5 minutes or until heated through. You can also zap it in the microwave in short bursts, turning it frequently.
What to Serve with Grilled Rack of Lamb
This show-stopping main course has big flavor but remains versatile enough to go with a variety of different sides. Here are a few side dish suggestions:
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Grilled Rack of Lamb
Ingredients
- 8- bone Frenched rack of lamb, (1-½ to 2 pounds)
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves thinly sliced
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh oregano leaves
- 1 teaspoon Worcestershire sauce
- 1 sprig fresh thyme
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
Instructions
- Trim away as much of the fat cap as possible from the upper side of the rack of lamb. This will reduce fire flare-ups while the lamb is grilling (if you are using a charcoal grill).
- Remove the silver skin (thin membrane) by inserting a paring knife under the membrane and then pulling it off.
- Place the rack of lamb into a closable plastic bag.
- In a small dish, whisk together the oil, lemon juice, garlic, herbs, salt, pepper, and the red pepper flakes.
- Pour the mixture over the lamb and seal the bag. Refrigerate 3-4 hours, turning the bag occasionally.
- When ready to grill, transfer the marinated lamb to a plate while preparing the grill.
- Prep a hot grill with a two-zone heat (or prepare to turn the heat down if using a gas grill or pellet grill) and place an aluminum pan in the center of the bottom of the grill. The hot side of the grill should be about 450°F.
- Place the rack of lamb, bone-side up, over the hot grill grates. Sear, turning with tongs, until browned on all sides. If a fire flares up, shift the rack of lamb to the cooler zone until the flames die off, then back over to the hot zone. If you have a pellet grill, just let them sit with the lid closed for 15 minutes.
- When completely seared on all sides, move the lamb to the cooler zone or turn the temperature down to 300°F. Close the grill cover and finish cooking, about 8-10 minutes.
- Use a good meat thermometer to check for doneness, rare will be 120°F, medium rare 125°F, medium 130°F and well done at 145°F.
- Once the lamb has reached the desired temperature, remove it from the grill, place it on a platter, and loosely tent it with aluminum foils to let it rest for 10-15 minutes. Remember that the lamb will continue to cook for an additional 5 to 8 degrees from residual heat. (We removed our lamb at 122°F for a desired doneness of medium-rare.)
- When ready to serve, slice between the ribs, either in servings of 1 or 2 chops per serving.
Notes
- Substitute your favorite marinade and herbs.
- The average size of a rack of lamb is 1-½ pounds. The lamb should be done in 15 to 20 minutes.
- Do not rely on a timer but use a quality meat thermometer to test for doneness.
To Prep a Charcoal Grill:
- Fill and light a large grill chimney with about 100 pieces of charcoal and allow to burn until they are fully ignited and partially covered with ash, about 20 minutes. Place an aluminum pan in the center of the bottom of the grill. Tip ½ of the hot charcoals on each side of the pan. Open all grill vents. Place the cooking grate over the coals and close the cover of the grill. Heat for about 5 minutes to heat the grill
Kathi Kirk
Saturday 2nd of August 2014
We have been going to Whistler every year for about 15 years and love it! Big golfers so we go in the summer. Have dined at iL Caminetto di Umberto many times and it never disappoints. Always surprised to see the growth every year!
I never cook beef because I kill it...maybe with your recipe I have a shot! My husband would flip over it! Kathi
Pat
Saturday 2nd of August 2014
Kathi, I hope you try this for your husband, it is easy and delicious. Thanks for the comments. :)