This grilled rack of lamb is a show-stopping dish that makes a terrific main course for any occasion. The marinade brings out the flavor of the lamb and keeps it tender and juicy. Plus, the grill gives it a delicious smoky taste. So fire up your grill for an amazing meal. 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
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
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.
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.
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.