Grilled Rack of Lamb

Rack of lamb ready to come off the grill

Juicy, satisfying, and full of flavor describes one of my favorite meats to grill. This rack of lamb recipe is elegant, delicious, and perfect for a special occasions.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 607kcal

Author Imma

Ingredients

Salsa Verde

2 cloves garlic
1-2 green onions
1 tablespoon capers
1 tablespoon Dijon mustard
½ cup fresh parsley
½ cup fresh mint
⅓ cup fresh basil
1 lemon, juiced and zest grated
¼ cup olive oil

Rack of Lamb

1½ pound rack of lamb, frenched
Salt and pepper, enough to rub on the lamb
2 cloves garlic, chopped
1 tablespoon fresh rosemary,
1 teaspoon fresh thyme
1 teaspoon black pepper
Extra virgin olive oil, as needed

Instructions

Salsa Verde

Combine the garlic, green onions, capers, Dijon mustard, parsley, mint, basil, and lemon juice and zest in a food processor.
Pour in the olive oil and pulse until thoroughly mixed. Cover and refrigerate until ready to use.

Rack of Lamb

Rub salt and pepper on the rack of lamb. Set aside.
In a small food processor or mortar and pestle, blend garlic, rosemary, thyme, and black pepper.
Marinate rack of lamb with garlic herb mixture for at least an hour. But for best results let it marinate overnight in the fridge. The longer, the better.
When ready to grill, bring the marinated rack of lamb to room temperature. The brush off any excess marinate from lamb.
Preheat one side of the grill to hot. Then place the rack of lamb, fat side down, on the hot side of the grill, and let it brown or char 3-5 minutes. Be careful not to let it burn.
Transfer lamb to the cooler side of the grill or adjust flame to medium-low heat. Cook, lid down, for 15-25 minutes for an internal temperature of 130℉/55℃. The outer edges will be done more, but the center should be medium-rare. Adjust temperature to preferred doneness.
Transfer the cooked lamb to a cutting board, and cover with foil.
Let it rest for 5-10 minutes. Cut into individual chops and arrange on a serving platter. Garnish with freshly chopped parsley or rosemary.

Notes

Don't skip the resting time before you carve the lamb because it allows the juices to redistribute evenly. If you don't let it rest, all that juicy goodness will run out onto your cutting board, and your lamb will dry out.
To carve the lamb, tip the rack at a 45-degree angle holding it by the ends of the ribs. Guide a sharp carving knife between the ribs, leaving an even amount of meat on either side of the bone.
Lamb has the mildest flavor between four and six months old. However, some lamb is a little older and may taste gamey. If you like it that way, great. If you'd like to reduce that flavor, remove as much fat as possible, brine it (or soak it in buttermilk) for 30 minutes to an hour, and marinate it overnight. This will work for venison and other game animals.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition