Grilled Rack of Lamb

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.

You can cook this lamb on a traditional grill or a pellet grill. If you use a pellet grill, mesquite or hickory pellets are great with lamb.

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Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: servings

Calories: 446kcal

Author: Pat Nyswonger

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

Recommended Products

OXO Grilling Tools, Tongs and Turner Set

ThermoWorks Smoke Remote BBQ Alarm Thermometer

Weber Original Kettle 18 Inch Charcoal Grill

Nutrition