Grilled Rack of Lamb
This Grilled Rack of Lamb turns out tender and juicy every time, with a golden crust full of garlic and herbs. The smoky flavor from the grill pairs perfectly with the fresh mint chimichurri. It’s a dish that feels both comforting and impressive.
Servings: 4 servings
Calories: 1381kcal
Ingredients
For the Lamb
- 2 racks of lamb about 1½ to 2 pounds total, frenched
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Mint Chimichurri
- 2 cups parsley leaves packed and finely chopped
- 1 cup mint leaves packed and finely chopped
- 3 cloves garlic finely minced
- ¼ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- ½ teaspoon kosher salt or more to taste
Instructions
- Pat the racks of lamb dry with paper towels and trim away any excess fat or silver skin if needed.
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, kosher salt, smoked paprika, Dijon mustard, lemon juice, and lemon zest. Mix until well combined.
- Rub the herb mixture evenly over both racks of lamb. Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.
- Meanwhile, prepare the mint chimichurri by combining the parsley, mint, garlic, red wine vinegar, olive oil, and kosher salt in a bowl. Stir well, taste, and adjust the seasoning if needed. Set aside until ready to serve.
- Preheat the grill to medium-high heat, about 400°F to 425°F.
- Place the lamb bone-side down on the grill and cook for 8–10 minutes. Flip and continue grilling for another 8–12 minutes, depending on your preferred doneness.
- Remove the lamb from the grill when it is about 5 degrees below your desired final temperature. Tent loosely with foil and let it rest for 10 minutes.
- Slice between the bones and serve with the mint chimichurri alongside Greek salad, grilled vegetables, rice, or your favorite side dishes.
Notes
- Trim excess fat before grilling. Removing excess fat helps minimize flare-ups while still leaving enough for flavor.
- Remove the silver skin if possible. This connective tissue can make the lamb chewier and contribute to a stronger gamey flavor.
- Bring the lamb to room temperature before grilling. Letting it sit out for 30–60 minutes promotes more even cooking.
- Marinate longer for deeper flavor. While 30 minutes works well, several hours in the refrigerator creates an even more flavorful result.
- Scrape and oil the grill grates first. Clean, lightly oiled grates help prevent sticking and encourage beautiful grill marks.
- Maintain a steady grill temperature. Consistent heat produces more even cooking and better caramelization.
- Use a meat thermometer instead of relying on time alone. Lamb can quickly overcook, so temperature is the most reliable guide.
- Remove the lamb slightly early. Pulling it about 5°F before your target temperature allows carryover cooking to finish the job.
- Let the lamb rest before slicing. A 10–15 minute rest keeps the juices inside the meat instead of running onto the cutting board.
- Cover the rib bones with foil if desired. While optional, it can help prevent excessive browning on longer cooks.
- Use whole grain mustard instead of Dijon if preferred. It adds a slightly different texture and flavor without changing the recipe significantly.
- Can't find racks of lamb? Lamb chops work beautifully and simply require a shorter cooking time.
- Prepare the marinade ahead of time. It can be made up to 3 days in advance and stored in the refrigerator.
- Store leftovers unsliced whenever possible. Keeping the rack whole helps retain more moisture during reheating.
- Reheat gently in a 300°F oven. Slow reheating keeps the lamb tender and prevents it from drying out.
- Don't let leftovers go to waste. Thinly sliced grilled lamb is delicious in sandwiches, wraps, salads, or grain bowls the next day.
Internal Temperatures
- Rare: 125°F
- Medium-Rare: 130°F–135°F
- Medium: 140°F
- Medium-Well: 145°F
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Nutrition
Calories: 1381kcal | Carbohydrates: 7g | Protein: 38g | Fat: 133g | Saturated Fat: 44g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 70g | Cholesterol: 189mg | Sodium: 1658mg | Potassium: 768mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3353IU | Vitamin C: 50mg | Calcium: 132mg | Iron: 7mg