When Is A Grilled Rack Of Lamb Done
This depends on your personal preference for doneness.
Generally, a rack of lamb is best when cooked medium-rare. Definitely do not cook it past medium, the meat will begin to dry out.
You need to pull it away from the grill at a temperature slightly lower than the range attributable to each doneness as the meat will continue to cook while you rest the rack.
Observe the following:
RARE: stop cooking when 115-120 F | final serving temperature reaches 120-125 FMEDIUM-RARE: stop cooking when 120-125 F | final serving temperature reaches 125-130 FMEDIUM: stop cooking when 130-135 F | final serving temperature reaches 135-140 F
Note that when grilling two racks simulatneously it is perfectly normal for one to cook a couple of minutes faster than the other minor weight differences and actual positioning relative to the direct heat source both have an impact. Simply pull the one that has cooked away earlier and allow the other one to get to temperature.
Tips For Grilled Rack Of Lamb
Bring the lamb chops to room temp: As with most meats, you want to bring the rack to room temperature before grilling. Otherwise, the outside may char before the insides can evenly cook. About 30 minutes is needed to bring it to room temperature. This is a perfect time to let the seasonings soak into the meat.
Pre-season: Generously coat both sides of the lamb rack with a simple mixture of salt and black pepper, or you can use other preferred seasonings. Ill recommend some of my favorites later in this post.
Preheat the grill: Preheat the gas grill to medium-high. You want the grill hot before adding the lamb chops to prevent sticking and to create a nice sear.
Lightly grease the grill: Add a bit of cooking oil to a paper towel and carefully wipe on to heated grill grates. Then immediately add meat to prevent sticking.
Wrap the bones in foil: The bones have a tendency to burn before the rest of the rack is cooked. If it does this is fine and doesnt affect the flavor. To prevent this, wrap the bone tips in foil while grilling.
Dont overcook: As with all meats, cook just to the desired doneness. I prefer medium, or about 145 degrees F. The centers will still be a bit pink and extra juicy.
Let rest before serving: Let cooked meats sit at room temp 5 to 10 minutes to rest hold in more juices. Then cut and serve.
Pro Tip: Grill the lamb over a bed of fresh rosemary leaves.
How Long To Cook A Rack Of Lamb
We enjoy our lamb medium rare and do not even suggest eating lamb medium or well done. We say why even bother eating this delicious cut of lamb if you are going to put it through that injustice LOL
Here are the estimated temperatures correlating to your degree of desired doneness. However, there is one thing to note. The temperature of your rack of lamb will continue to rise a little bit even after you remove it off the heat. Therefore, we like to take ours off about 2-5 degrees before it gets to the desired cooked level. Then, we wrap our rack of lamb loosely in a little aluminum foil and allow the meat to rest before carving.
- Blue Bloody Rare 125 degrees F
- Med Rare 135 degrees F
- Medium 145 degrees F
- Med Well 155 degrees F
- Well Done 165 degrees F
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How Long To Grill Rack Of Lamb
Lamb is ready in 20-30 minutes, depending on how hot your grill is and on the thickness of the lamb meat. As always, cook to temperature and not to time, keeping in mind that lamb is lean. It will dry out and and can taste gamey if it is overcooked. Keep your meat thermometer handy , and remove promptly when done. I do not recommend cooking your lamb over Medium Rare. Here is a quick guide to temperature doneness for lamb:
- Rare 125 degrees F
- Med Rare 135 degrees F
- Medium 145 degrees F
How To Grill A Rack Of Lamb On A Pellet Grill
Set your Z Grills to 400 degrees. We are going to sear the lamb on both sides, so we want the pellet grill to be nice and hot.
Using a hot pellet grill to sear red meat is a great cooking strategy. Anytime you plan on using your pellet grill to cook red meat make the grill as hot as possible. Searing your red meat helps keep the juicy flavors sealed inside.
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Preparation For Grilled Rack Of Lamb
In this lamb recipe, we start with a Frenched Rack of Lamb. It is much easier to buy an already pre-Frenched lamb to save time. Start by placing the lamb, bone side down on the cutting board.
This Frenched rack of lamb has been trimmed of the silver skin and ready for seasoning.
What Is A Rack Of Lamb
If youve ever tried lamb chops, you know what a tender, juicy flavorful cut they are. But do you know where they come from?
Rack of lamb is made up of the rib chops of the lamb before its cut into individual lollipops.
A rack is one side of a set of ribs from the animal. There are generally seven to eight ribs per rack.
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Dipping Sauce For Grilled Rack Of Lamb Rib Chops
In the picture above we show the grilled lamb rack served with a honey, garlic and rosemary dipping sauce which amplifies the taste profile of the marinade. If you are interested in this dipping sauce, here is the recipe.
For more options, all of them easy to prepare, browse this recipe collection Sauces for Lamb Chops and Other Cuts.
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How To Roast Rack Of Lamb
Since we aren’t searing the lamb, this dish is incredibly easy! Make sure you have a sheet pan, mixing bowl, and a meat thermometer!
This recipe will yield 6 servings of lamb, perfect for the whole family!
Top this dish with a homemademint sauce and serve it with some dauphinoise potatoes and honey glazed carrots. For more side dish ideas, check out my post all about what to serve with lamb! Enjoy!
What Is Rack Of Lamb
A rack of lamb is the cut of lamb that comes from the rib section. A whole lamb rack usually contains 8-9 ribs per rack.
For this recipe, you need two racks of lamb with the bones Frenched. Frenching refers to cutting the excess meat, fat, and silver skin away from the bones, exposing them so you can grab them easily. Not to mention it makes for a jaw-dropping presentation.
Learn more about Frenching Lamb HERE.
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How To Grill Rack Of Lamb
Use a Two-Zone method of grilling, with one side of the grill a direct heat source, and the other a cooler side. This allows a quick sear for flavor and then finishing on the cooler side to avoid burning the meat.
The best part of our MAK Grill is the amazing grilling surface for direct grilling.
Were grilling ours on our MAK Two-Star General Grill. For the MAK, we have a large direct grilling surface area with covers we can remove called the FlameZone. To mimic two-zone grilling we remove one of the plates, and leave the other on.
You can also check out our full review of the Two-Star.
About This Grilled Rack Of Lamb Recipe
A rack of lamb is considered the prize cut of the animal not only because of its typically eye-catching presentation but for the ultra tender, juicy meat of the loin muscle and the appetizing crust.
Our recipe gives you plenty of freedom in terms of how to flavor the meat see the suggested marinades and dipping sauces below. It also teaches you how to cook rack of lamb on the grill using a dual-zone method which is ideal for the nature of the cut.
Picking The Right Rack
Lamb is always very high-quality meat, but the best way to ensure you’re getting the best cut is to visit a reliable butcher. Lamb is graded with the same system as beef but the vast majority of lamb is graded choice or prime so you will have no trouble getting a good piece of lamb. Ask your butcher to remove the thin skin from the outside of the rack and to cut off the chine bone to make it easier to carve. The chine bone is a square-shaped bone that is present between the shoulder blades.
A typical rack of lamb will be about 8 bones and will weigh in around 1 1/2 to 2 pounds, though you may find larger since this cut of lamb seems to be getting heavier these days. On the bottom end of the cut, you have a thick, round piece of meat. On the rack, this is like a long, thin roast. Once cut off of the rack, it is a chop, similar to a small pork chop. Sticking up from the rack are the long bones.
A single rack of lamb is the perfect amount for 2 people so it makes a great main course for an intimate dinner. If you plan on 1 rack for 2 people you will probably have a chop or two left over for a late-night snack.
How To Make It
Season. Combine the olive oil and lemon juice in a small bowl. Brush the entire surface of the lamb with the olive oil and sprinkle liberally with salt and pepper.
Prep. Prepare the grill by heating to high heat
Grill. Place the lamb on the grill grates over direct heat with the bone side up. Grill the lamb with the lid open for 4-5 minutes. Flip the rack over and cook on the opposite side for an additional 4-5 minutes.
Lower the heat. Turn the grill to low or move the rack to an area of indirect heat. Close the lid and continue cooking for an additional 10-15 minutes depending on the size of your lamb.
Rest. Remove the lamb when the internal temperature reaches 125F for medium rare. Transfer the lamb to a platter and cover with foil. Rest for 10 minutes.
Enjoy! Cut the lamb in between the bones and serve immediately. Enjoy!
If you want to impart even more flavor, use this marinade overnight for even juicier lamb chops!
What should I serve this grilled lamb with?
You can go as big or small as youd like to with your side dishes. If youd like something simple to compliment the grilled lamb, opt for a side salad. If you want something heartier on the plate, Mashed Potatoes are always a good option, as is our favorite fondant potatoes. Of course, I usually like to offer dipping sauces like Tzatziki Sauce or Roasted Garlic Aioli when I serve my grilled lamb.
How long will grilled lamb stay fresh?
When Is Lamb Done
The USDA recommends cooking a grilled rack of lamb to an internal temperature of 145 degrees F at the thickest part of the lamb. We find, much like beef, that this overcooks the lamb. Because we trust the quality of where our lamb comes from we cook our lamb to medium rare or 135 degrees F.
If you like rare, then consider cooking it to 125 degrees F. The best way to take the temperature is to use a high quality instant read thermometer like the Thermoworks MK4 Thermapen.
How To Cook Grilled Rack Of Lamb
Cooking this grilled rack of lamb is a two-step process, but is so simple. First, youll light one side of your grill on high heat and leave the other half off. Cook the lamb over indirect heat until the internal temperature reaches 125°F.
Once the meat reaches 125°F, move it to the lit side of the grill and cook it for a few minutes on each side, or until there is a nice char and the internal temperature reaches 135°F.
If you dont have a meat thermometer, we highly suggest purchasing one or borrowing one from a friend for this recipe. Cooking any meat by temperature will revolutionize your grilling and smoking game zero exaggeration. Meat thermometers are inexpensive and will save you from playing the is it done? guessing game, and theres nothing worse than dry, overcooked meat. Once you use a meat thermometer you wont cook meat any other way.
Roasted Rack Of Lamb Ingredients
You can find lamb rib racks at any standard grocery store or butcher. I highly recommend picking up some fresh herbs as well!
- Lamb – 2 racks of lamb, weighing approximately 2.5 pounds total .
- Olive Oil – 2 tablespoons of extra virgin olive oil.
- Garlic – 1 tablespoon of minced garlic.
- Rosemary – 2 tablespoons of fresh rosemary, minced.
- Oregano – 1 tablespoon of fresh oregano, minced .
- Parsley – 1 tablespoon of fresh parsley, minced .
- Salt & Pepper – ½ teaspoon of both salt and pepper .
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
How To Cook With Indirect Heat On A Gas Grill
This is KEY to this recipe. If you’re using charcoal, carry on. You got this, because direct heat on a charcoal grill is putting the meat, you guessed it, directly over the coals. Indirect heat on a charcoal grill is moving the meat so that it is not directly over the coals.
But for a gas grill? It’s a little different, although the concept is the same.
Direct heat is the same – cook the meat directly over where the flame is on the grill.
Indirect heat on a gas grill is easiest with the MOM method – which stands for Medium-Off-Medium. The idea is that you have the outer burners on, set to Medium, and the middle burners off.
For a four burner grill, the outer two would be on Medium, and the inner two would be off.
For a three burner grill, the outer two would be on Medium, and the inner single burner would be off.
What Is A Frenched Rack Of Lamb
Ok. Dont get weird on me. Frenching is a term used to describe how a rib rack is trimmed. While the meaty part of the rack of lamb is left whole, the fat, meat and connective tissue between the rib bones is removed. This gives the rack a clean look and offers a convenient handle to pick up the lamb lollipop for gnawing.