Grilled Rack of Lamb

Content… Where to Buy It Recipe Ingredients How to Grill It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Drool-Worthy Lamb Recipes to Try Conclusion

Where to Buy Frenched Rack of Lamb

If you have a local butcher, he will gladly french a rack of lamb for you, no problem. And some big box supermarkets, like Costco, sell them already frenched. Alternatively, you can do it yourself by trimming a few inches of fat, connective tissue, and just a little meat between the rib bones, leaving the meatier part of the rack of lamb whole. You should end up with a clean-looking rack with convenient little handles to pick up the ribs. 😉

Recipe Ingredients

1. Rack of Lamb – These guys usually give you over a pound and a half of meat, perfect for four hungry people or six people with lesser appetites. Doubling the recipe will feed 8-12 people.
2. Marinade – Garlic cloves, black pepper, fresh rosemary, and thyme, along with a little olive oil, are all you need to give your rack of lamb the perfect amount of flavor and tenderness.
3. Salsa Verde – Garlic, onion, capers, Dijon mustard, and fresh herbs, including parsley, basil, and mint, blended with lemon juice and zest, make for a bright sauce that complements the lamb like a dream.

How Grill a Rack of Lamb

Prepping

• Make the Sauce – Combine all the ingredients in a food processor, garlic cloves, green onions, parsley, mint, basil, and lemon juice. Next, pour in the olive oil and pulse until thoroughly combined. Refrigerate until ready to serve your rack of lamb.
• Prep the Lamb – Rub salt and pepper on the rack of lamb. Then set it aside.
• Puree Seasonings – Next, blend rosemary, garlic, thyme, and black pepper in a small food processor or mortar and pestle.
• Marinate the rack of lamb with the garlic herb mixture for at least an hour. For best results, let it marinate overnight in the fridge. The longer, the better.

Grilling

• Get the Lamb Ready – When you’re ready to grill, bring your marinated rack of lamb to room temperature, and brush off excess marinade.
• Heat the Grill – Preheat one side of the grill to hot.
• Get Grillin’ – Once it’s hot, place the rack of lamb, fat side down, on the hottest side of the grill and let it sear to a nice brown color for 3-5 minutes. Be careful not to scorch it, and keep an eye out for flare-ups.
• Reduce Heat – Move the lamb to the cooler side of the grill or adjust the flame to medium-low heat.
• Final Stretch – Grill, lid down, for 15-25 minutes for an internal temperature of 130℉/55℃. The edges will be well-done, but the center should be medium-rare. (Leave it longer if you prefer your meat well-done, but it won’t be as tender.)
• Rest – Transfer the cooked lamb to a cutting board, cover it with foil, and let it rest for 5-10 minutes.
• Serve – Cut the rack into individual chops and arrange them on a serving platter. Garnish with parsley or rosemary, and enjoy!

Recipe Variations

1. If grilling isn’t an option, you can roast your rack of lamb. Preheat your oven to 400℉/205℃. Sear the rack of lamb on the stovetop in a grill pan for about 2-3 minutes on each side. Then send the lamb into the oven to finish cooking for 18-20 minutes. Rest, carve, and serve!
2. You can also customize the marinade and the salsa to your liking. Get creative and don’t be afraid to use different kinds of citrus and any of your favorite fresh herbs. 🌿
3. This recipe also works great with venison. However, just like lamb, make sure you DON’T overcook it.

Tips and Tricks

1. 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.
2. 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.

Pro Tip: 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.

Make-Ahead Instructions

You can prepare the salsa verde and marinate the rack of lamb the night before you grill, but there is no substitute for a freshly grilled rack of lamb. It’s nice and quick too, so take care of the prep work the day before and grill when you’re ready.

Serving and Storage Instructions

Serve a grilled rack of lamb immediately after carving, slathered with salsa verde. Alternatively, you can serve the salsa verde in a smaller container on the side and allow your guests to apply their desired amount to the lamb.

You can store leftover grilled rack of lamb in an airtight container in the fridge for three days. To reheat it, warm the oven to 300℉/150℃ and wrap the lamb in foil. Place it in the oven on a baking sheet and let it heat through for about 10-15 minutes.🤔

FAQs

What Goes with Grilled Rack of Lamb

So many sides go well with grilled lamb, but I’ll try to limit your options here. Greek salad and garlic mashed potatoes are always winners, but sometimes I like to choose a more surprising side, like collard greens. Of course, you can’t forget brown gravy to top it all.

More Drool-Worthy Lamb Recipes to Try

• Grilled Lamb Chops
• Slow Cooker Lamb Leg
• Braised Lamb Shanks
• Kofta Kebabs
• Burgoo Recipe

Conclusion

Fire up your grill and prepare to cook a meal that makes you feel like a chef in a five-star restaurant. Have you tried this recipe yet? Then comment below and let me know what you loved about it. 😉