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Grilled rack of lamb

Grilled Rack of Lamb

This Grilled Rack of Lamb is one of my favorite spring grilling recipes. It's coated with a super flavorful wet rub made with rosemary, parsley and thyme, then grilled to medium-rare in under 20 minutes.
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
4 Servings
Calories: 720kcal
Author: Laura Lynch

Equipment

Ingredients

  • 2-3 pound (907 g) rack of lamb trimmed and frenched
  • 3 tablespoons (44 ml) olive oil
  • 1 tablespoon (15 g) Dijon mustard
  • 4 cloves garlic minced
  • 2 tablespoons (4 g) fresh rosemary
  • 2 tablespoons (8 g) fresh parsley
  • 1 teaspoon (2 g) oregano
  • 1 teaspoon (2 g) paprika
  • Salt and pepper to taste

Instructions

  • In a food processor or chopper, combine the olive oil, Dijon, garlic, rosemary, Parsley, oregano, paprika, salt, and pepper to create a wet rub.
  • Pat the rack of lamb dry with paper towels and place them in a shallow dish.
  • Coat the lamb rack with the rub and marinate at room temperature for 20-30 minutes, or refrigerate for up to 4 hours for a deeper flavor.
  • When ready, preheat the grill for two-zone grilling - one side on medium-high heat (the grill temperature should be 400 to 425 degrees), one side on low heat.
  • Once the grill is hot, place the rack of lamb, fat side down, on the medium-hot side of the grill. Be prepared for flare-ups *see notes.
  • Grill for 3-6 minutes to form nice grill marks.
  • Turn the rack over and place it on the indirect heat side of the grill. If available, insert a digital probe into the thickest part to monitor the internal temperature. Close the lid and cook for 15-20 minutes, or until the internal temperature reaches 130°F (55°C) for medium rare or 135°F (57°C) for medium.
  • Once the lamb chops are cooked to your preference, transfer to a serving platter.
  • Rest the meat for 5 minutes before slicing and serving.

Notes

  • It's possible you'll get a flare up when you sear the lamb, because of the fat layer. Be prepared with long grill tongs to quickly move the lamb away from the flame until it subsides. If you continue to get flare ups, turn down the heat.
  • It's always a good idea to use a meat probe to monitor the internal temperature of the meat. That's the only way to know when it's cooked properly.

Nutrition

Calories: 720kcal | Carbohydrates: 2g | Protein: 25g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Cholesterol: 126mg | Sodium: 137mg | Potassium: 368mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg