Recipe For Grilled Rack Of Lamb

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What Is Bbq Rack Of Lamb

RACK OF LAMB | Grilled | Recipe | BBQ Pit Boys

BBQ rack of lamb, or carré dagneau, is one of the best cuts of lamb. The whole cut generally include 16 ribs, however in stores you might only see 8 ribs. Even if the rack of lamb is generally seen as the prime part of the lamb, lamb has many delicious and inexpensive cuts as well. If you dont eat too much lamb, youve been missing out. Just one bite and youll be swooning!

Have you heard of the EU funded campaign, called Lamb Try It Love It? This venture sets out to prove that lamb isnt just a one roast wonder, but can be utilised in many other ways because of its many different types of cuts. In essence, there are nine main cuts of lamb, which include lamb shank, leg of lamb, rump, loin, rack of lamb, lamb chop, breast, lamb shoulder and neck.

With these cuts, you can replicate easy and delicious recipes such as these grilled curried lamb chops, or this indian roast leg of lamb recipe. With so many possibilities at your fingertips, lamb is perfect for everyday meals. Especially, since lamb can be quick and easy to prepare.

Plus, the best part of eating lamb is that it is healthy. Lamb is naturally rich in protein, low in sodium, and rich in two essential vitamins niacin and vitamin B12. Niacin aids in normal energy production in the body, as well as support the nervous system and much more. Essentially, lamb fits into a balanced diet that supports a healthy lifestyle.

Grilled Rack Of Lamb Marinade

We love to use the marinade showcased above which we call very rosemary. It has a balance of herbal and savory aromatic notes from the fresh rosemary, garlic and onion and just enough acidity and sweetness from lemon juice, lemon zest and honey. Extra virgin olive oil is always our choice as the backdrop for lamb marinades.

Thyme, parsley, a tablespoon of dijon mustard or curry powder are other appropriate flavor enhancers you can consider.

Quick Vegetable Dishes To Prepare While Your Rack Of Lamb Grills

Once the grill is heated up, you only have about 20 minutes until dinner is ready to be served. Here are some of our favorite side dishes to pair with this rack of lamb grilled to perfection.

  • Roasted Brussels Sprouts with Bacon If youre looking for a savory, crispy and delicious side dish, then this roasted Brussels sprouts with bacon is perfect. Plus, if youre trying to convinced your loved ones just how delicious Brussels sprouts are, then this recipe will work.
  • Broccoli and Garlic Side Dish If youre looking for a garlicky, buttery, and delicious Broccoli Side Dish Recipe, youve come to the right place! This recipe has quickly become my go-to broccoli recipe on those busy days when I dont have much time to spend in the kitchen.
  • Garlicky Green Beans Recipe The perfect green, nutrient-dense side dish to add to your next meal is this Garlicky Green Beans Recipe. In under 20 minutes, you have a delicious Asian-inspired side dish. Full of umami-flavor from the coconut aminos, rich in garlic and a dash of sea salt.
  • Chopped Cabbage as Salad This deliciously crisp, creamy and tangy Chopped Cabbage as Salad is a perfect side dish to this quick dinner recipe.

Recommended Reading: City Grill And Wings Harrisburg

How To Tell When Grilled Rack Of Lamb Is Done

My secret weapon for not over cooking the lamb is my Thermapen One instant read digital thermometer. Its accurate, reliable and intuitive, giving me spot on readings in seconds. Its not the cheapest instant read out there, but for my money, its the best.

To get an accurate reading, stick the Thermapen probe into the thickest part of the rack of lamb, so that its not touching any of the bones. It will give you a reading in seconds. Then use this handy chart to determine when your grilled lamb is at its perfect temperature.

  • Rare: 115° to 120° F
  • Medium Rare: 120°-125° F
  • Medium: 125°-135° F
  • Medium Well: 135°-145° F
  • Well Done: 145°+

How Long To Cook A Rack Of Lamb

Grilled Rack of Lamb with Green Sauce

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

Also Check: Oceans One Bar And Grill

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.

  • Using a good boning knife, remove the cartilage or dense fatty tissue from the top of the lamb. It sits right above the meat, and in some cases, once a corner has been removed, can literally be pulled right off.
  • Next carefully remove the silver skin to expose the lamb meat. In some cases, you may see a small pocket of meat with another pocket of fat underneath it. This is part of the lamb tenderloin. You can leave that on, or remove it and cook separately.
  • Now the lamb meat is exposed, silver skin is removed, and its ready for seasoning.
  • This Frenched rack of lamb has been trimmed of the silver skin and ready for seasoning.

    Angela’s Tips & Recipe Notes

    • The weight of your racks may vary , my racks of lamb were about 1.33 pounds each.
    • Racks can be leaned against each other, crossing the frenched bones, for a lovely holiday appearance.
    • Remember that once you remove the lamb from the oven, the internal temperature will rise another 5°F while resting from ‘carryover cooking’.
    • To achieve your desired level of doneness, the internal temperature of the lamb should read as the following:
    • Medium-rare: 125°F
    • Medium: 130°F
    • Medium-well: 145°F
    • Well: 150°F
  • Note that the CDC recommends that all lamb be cooked to an internal temperature of 145°F , which is medium-well.
  • For more information on the internal temperatures of lamb, check out my comprehensive post about lamb cooking doneness.
  • 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.

    How To Prepare The Lamb For The Wet Rub

    How to Grill a Rack of Lamb

    The wet rub can be prepared up to 12 hours in advance if appropriately sealed in an airtight container until needed. We do not recommend making it further in advance as the fresh herbs lose their potency.

  • Rinse the lamb chops under cool running water and pat dry with paper towels.
  • Trim off any excess fat and silver skin from the meat and bones.
  • Roughly chop the herbs, garlic, and shallots and pulse in the bowl of a food processor. Pulse in the mustard and slowly blend in the olive oil until it forms a thick paste.
  • Apply the fresh herb wet rub generously to both sides of the racks of lamb.
  • Allow the lamb to sit with the rub for at least 1 hour in the refrigerator before firing up the grill.
  • Delicious Side Dishes To Serve With Lamb

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    How To Make Grilled Rack Of Lamb

    To make this grilled lamb rack, I created a rub of stone ground mustard, herbs, and garlic. Then, I spread that all over the meat to help seal in the juices and create an extra layer of flavor.

    To cook it, I grilled it over a medium flame for seven to ten minutes. Let the rack stand for five to ten minutes before carving it up into chops so the juices dont all run out. Thatll leave the meat dry. Whatever you do, dont overcook these chops. Medium-rare to medium is what I recommend.

    Can I Grill Rack Of Lamb On A Gas Or Charcoal Grill

    Yes! You can use either your charcoal grill or gas grill for this recipe. (We typically use our Weber Genesis gas grill because its easy to regulate the heat and because rack of lamb cooks so quickly, its just less time consuming than building a fire and waiting for the charcoal to cook down to embers, but its up to you.

    How To Roast Rack Of Lamb

    Juicy and Delicious Grilled 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!

  • Combine herbs. Lightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add 2 tablespoons each of olive oil and rosemary, 1 tablespoon each of minced garlic, oregano , and parsley, and ½ teaspoon each of salt and pepper. Stir to combine.
  • Bring lamb to room temperature. Place the 2.5 pounds of lamb onto the foil-lined pan and rub the seasoning mixture all over both racks, ensuring that you coat all of the sides. After that, let the lamb rest at room temperature for 40-45 minutes.
  • Preheat. Once your lamb has warmed to room temperature, preheat your oven to 450°F .
  • Roast. Place the lamb into the preheated oven and roast for 20 minutes, or until a meat thermometer reads an internal temperature of 120°F for medium-rare .
  • Rest. Once cooked, remove the lamb racks from the oven and loosely cover them with foil. Allow them to rest for 10 minutes.
  • Serve. Slice the lamb between the bone, sprinkle with parsley, and serve with a mint sauce.
  • 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!

    How Long Does It Take To Grill A Rack Of Lamb Chops

    The short answer is 16 to 28 minutes.The exact time you grill a rack of lamb will depend on several factors, as follows:

    • size larger domestic animal racks of lamb will naturally take longer to cook through, while smaller New Zealand or Australian animal racks will cook faster.
    • starting meat temperature if you brought the meat to room temperature first it will cook faster
    • grill temperature how stable of a temperature you were able to maintain
    • desired doneness self-explanatory, see timetable below for exactstop cooking and final internal temperature ranges

    TIP: Should the temperature of your desired doneneness not quite register when measured with a meat thermometer within the time guidelines above, simply grill for a couple of minutes longer with the fat side down.

    Grilling A Rack Of Lamb

    The best way to grill a rack of lamb is to use two-zone grilling.

    This simply means that you will prepare your grill in a manner where one side is really hot while the other offers a more moderate temperature zone. You can do this by using the burners or situating the ash covered charcoals on one side of the grill only.

    Grilled Rack Of Lamb With Rosemary

    Grilled Rack of Lamb recipe is quick to make despite it tasting like a high-end restaurant quality meal.

    My friend Trish arrived to my house a few weeks ago with two choice looking racks of lamb. The deal was that if she brought the meat, Id do the cooking.

    One key consideration though, is to get the best meat you possibly can because its definitely the star of the show. Dont cheap out.

    How To Grill Rack Of Lamb On A Gas Grill

    Herb Crusted Rack of Lamb recipe best with Weber Kettle charcoal grill
  • Preheat the grill to 500° 525°F.
  • Place the lamb, fat side down on the grates. Leave the lamb alone for about five minutes to create a good sear .
  • Flip the meat, reduce the temperature to 425° F and continue cooking the lamb for an additional 13-15 minutes or until an instant read digital thermometer reads 120° for medium rare.
  • Transfer the lamb to a cutting board and let it rest 5-8 minutes before carving.
  • Grilled Rack Of Lamb With Mustard Crust

    • salt and ground black pepper to taste
    • 1 rack of lamb, exterior fat trimmed
    • Step 1

      Mix olive oil, mustard, lemon juice, oregano, garlic, salt, and pepper together in a small bowl.


    • Step 2

      Place the whole rack of lamb into a large zip-top bag and pour mustard mixture all over it. Massage the sauce into the meat until fully coated. Place in the refrigerator for at least 3 hours, or up to 6 hours.

    • Step 3

      Clean an outdoor grill and preheat for high heat. Lightly oil the grate.

    • Step 4

      Remove lamb from the refrigerator and discard marinade. Wrap exposed bones in a layer of aluminum foil to prevent them from burning and flaking.

    • Step 5

      Place lamb on the preheated grill over direct heat. Sear the surface briefly, just until a dark brown crust starts to form, about 3 minutes be careful it doesn’t burn. Flip and sear the other side.

    • Step 6

      Move onto indirect heat and close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F for medium rare, 15 to 20 minutes.

    • Step 7

      Transfer lamb to a serving dish and cover with foil for 5 minutes. Remove all foil and cut into chops to serve.

    Best Wine For Rack Of Lamb

    A lusciously cooked BBQ rack of lamb deserves a fabulous glass of wine, especially if you are enjoying the meal with friends or family. Lamb pairs well with powerful red wines, and even more when cooked on the barbecue. For this reason I recommend you to look at ripe overseas wines from shiraz or carbernet sauvignon. South Africa and Australia produce excellent potent red wines that pair well with BBQ rack of lamb.

    Sear First Or Reverse Sear

    We usually like to reverse sear meat, but that is not the case for the lamb. A reverse sear is when you slow cook a piece of meat, stoke up the grill and sear the cooked meat over direct flame. Reverse searing is better for thicker cuts of meat like beef tenderloin or tri-tip because it gives you consistency and color, whereas lamb chops are thin in comparison and dont need to be cooked very long.

    We seared the lamb first to lock the delicious wet rub onto the meat. Not only does the wet rub flavor the meat, but it also locks juices into the meat.

    Whether you sear at the beginning or the end of the cook, youll still have to put the meat on the grill and take it back off to get the grills temperature, where you need it so you wont overcook the meat.

    Rack Of Lamb Pro Tips

    Grilled Rack of Lamb with Pistachio Basil Pesto
    • Dont over-marinate the lamb. If the lamb is left marinating for more than 24 hours, the citrus will cause the meat to break down too much.
    • Be sure to let your lamb come to room temperature before placing it on your hot grill. This ensures that it will grill up evenly, without the inside of the lamb being too rare.
    • Cover the bones of the lamb with a piece of aluminum foil. This prevents charring.
    • Use a meat thermometer! Its much easier than eyeballing it. When the internal temperature reaches 130ºF, the lamb will be a nice medium rare.
    • Leaving the grilled chops to rest for 10 minutes is necessary to seal in the delicious juices and flavor.

    Why Is Resting Time Is Important After Grilling

    • Resting allows the juices to redistribute through the meat. If you cut the meat right after removing from the grill, the juices will run onto the cutting board instead of staying in the flesh.
    • Be aware of carryover cooking, which can increase the internal temperature of the grilled rack of lamb by as much as 3°-5°.
    • My grill-master typically cooks his meats to about 2-3° BELOW the recommended temperatures just to factor in the carryover cooking.

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