If you’re ready to impress your friends or simply treat yourself to something extraordinary, this Grilled Rack of Lamb with Herb Garlic Rub Recipe is a total game changer. Tender, juicy lamb racks infused with fresh rosemary and garlic, grilled to perfection, strike the perfect balance between rustic and elegant. It’s the type of dish that feels special but comes together easily with simple ingredients and straightforward steps. Whether you’re hosting a celebratory dinner or enjoying a leisurely weekend meal, this recipe delivers all the flavor and wow factor you’ll crave.
Ingredients You’ll Need
Every ingredient in this Grilled Rack of Lamb with Herb Garlic Rub Recipe plays a crucial role in creating a symphony of flavor and texture. From the fresh rosemary that brings herbal brightness to the garlic’s punchy depth, each component helps your lamb shine on the grill.
- 2 racks of lamb (8 ribs each): Choose racks about 1 1/2 to 2 pounds for even cooking and meaty portions.
- 1 tablespoon + 1 teaspoon extra virgin olive oil: One part for the rub to lock in moisture and another teaspoon for seasoning and searing.
- 1 tablespoon fresh chopped rosemary: The herb’s piney aroma layers perfectly with lamb’s natural richness.
- 3 cloves garlic minced: Adds a savory, robust flavor punch that pairs perfectly with rosemary.
- Salt: Essential for seasoning and bringing out the lamb’s natural flavors.
How to Make Grilled Rack of Lamb with Herb Garlic Rub Recipe
Step 1: Preheat the Grill
Start by setting all burners on your gas grill to high, allowing the grill to become very hot for about 15 minutes. This initial high heat is key to achieving that beautiful sear and locking in the lamb’s juices.
Step 2: Prepare the Herb Garlic Rub
While the grill is heating, mix 1 tablespoon of the extra virgin olive oil with the chopped rosemary and minced garlic. This fragrant mixture will be brushed onto the lamb to infuse it with those classic, comforting flavors.
Step 3: Season the Lamb
Rub the lamb racks evenly with the remaining teaspoon of olive oil and season generously with salt. This step ensures you get a nice crust and enhances the meat’s natural taste even before the herb rub comes into play.
Step 4: Start Grilling on the Cooler Side
Turn off all burners except one, leaving it on high. Place the racks on the grill bone side up on the cooler section, positioning the meatier side close to the hot burner without directly over it. Close the lid and grill until the lamb begins to brown, about 8 to 10 minutes. This gentle start cooks the meat evenly without burning.
Step 5: Sear the Bone Side
Flip the racks so the bone side faces down directly over the lit burner. Grill for 3 to 4 minutes until the bones brown and develop flavor-enhancing caramelization.
Step 6: Apply the Herb Garlic Rub
Brush the rosemary and garlic oil mixture over the lamb and flip the racks to have the bone side facing up again, now positioned over the direct heat. Grill for an additional 3 to 4 minutes to soak in those herbal notes.
Step 7: Finish Cooking to Desired Doneness
Lean the racks against each other on the hot side of the grill with the meat touching the grill grates. Continue cooking from 3 to 8 minutes depending on your preferred doneness—aim for 120-125° F for medium-rare or 130-135° F for medium. Using a meat thermometer here is a great idea to nail the perfect temperature.
Step 8: Rest and Serve
Once your lamb reaches the desired temperature, move it to a cutting board and loosely tent with foil for 10 minutes. This resting period redistributes the juices for a moist, tender bite. Finally, carve between the ribs and prepare to delight your guests.
How to Serve Grilled Rack of Lamb with Herb Garlic Rub Recipe
Garnishes
Fresh herbs such as rosemary sprigs or a sprinkle of chopped parsley brighten the presentation and add a fresh contrast to the rich lamb. A drizzle of high-quality olive oil or a squeeze of lemon juice can also add a lovely finishing touch.
Side Dishes
This lamb shines alongside sides that balance its richness. Think creamy mashed potatoes, grilled asparagus, or a crisp green salad with vinaigrette. Roasted root vegetables also bring warmth and texture to the plate.
Creative Ways to Present
For a stunning centerpiece, arrange the rib chops standing upright on a rustic wooden board, encouraging guests to pick up a chop with their hands. Alternatively, slice the lamb thinly and serve atop a bed of couscous or alongside seasonal grains for an elegant plated dish.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lamb tightly in foil or place in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to keep the lamb longer, freeze it in a vacuum-sealed bag or tightly wrapped in plastic wrap and foil. Frozen lamb can last up to 3 months without significant loss of flavor or texture.
Reheating
Reheat gently in a low oven (around 250° F) to avoid drying out the meat, or warm slices briefly in a skillet with a splash of broth to retain juiciness. Avoid microwaving as it can make the lamb tough.
FAQs
Can I use a charcoal grill instead of a gas grill for this recipe?
Absolutely! Charcoal adds a lovely smoky flavor that pairs beautifully with lamb. Just be sure to manage your heat zones similarly, with a hot side for searing and a cooler side for indirect cooking.
How do I know when the lamb is cooked to medium-rare?
The best way is to use an instant-read meat thermometer. Medium-rare lamb should be at an internal temperature of 120-125° F once removed from the grill, as it will continue to cook slightly while resting.
Can I prepare the herb garlic rub ahead of time?
Yes! Making the rub in advance allows the flavors to meld even more. Store it in the refrigerator for up to 24 hours before grilling to maximize freshness.
Is it necessary to rest the lamb after grilling?
Resting the meat is essential. Tented for about 10 minutes, the juices redistribute throughout the rack, ensuring every bite is juicy and tender instead of dry and tough.
What wine pairs well with this Grilled Rack of Lamb with Herb Garlic Rub Recipe?
Try a robust red like a Cabernet Sauvignon or Syrah. Their bold flavors complement the herbaceous, garlicky notes of the lamb beautifully without overpowering the dish.
Final Thoughts
If you’re looking for a dish that feels both impressive and approachable, this Grilled Rack of Lamb with Herb Garlic Rub Recipe should be your go-to. It’s packed with vibrant flavors and perfect for any occasion where you want to serve something truly memorable. Fire up your grill, grab those simple ingredients, and get ready to enjoy one of the most satisfying meals you can make at home.
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Grilled Rack of Lamb with Herb Garlic Rub Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Description
This Grilled Rack of Lamb recipe delivers a perfectly seared, flavorful lamb with a fragrant rosemary and garlic olive oil rub. Ideal for a summer barbecue or elegant dinner, the racks are grilled to your preferred doneness while maintaining a juicy, tender interior. The method ensures a crispy exterior with aromatic herb-infused notes.
Ingredients
Meat
- 2 racks of lamb (8 ribs each), about 1 1/2 to 2 pounds
Seasoning
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil (for rubbing)
- 1 tablespoon fresh chopped rosemary
- 3 cloves garlic, minced
- Salt, to taste
Instructions
- Preheat the Grill: For a gas grill, turn all burners to high and let the grill get very hot for 15 minutes to ensure even, high heat cooking.
- Prepare Herb Oil: Combine 1 tablespoon of olive oil with the chopped rosemary and minced garlic in a small bowl. Set this fragrant mixture aside for basting later.
- Season the Lamb: Rub the lamb racks with the remaining teaspoon of olive oil, then season generously with salt for enhanced flavor.
- Start Grilling (Bone Side Up): Turn off all burners except one and keep it on high heat. Place the lamb racks bone side up on the cooler part of the grill with the meaty side near, but not directly over, the hot burner. Close the lid and grill for 8 to 10 minutes until the meat is lightly browned.
- Flip to Brown Bones: Flip the lamb so the bone side is down directly over the lit burner. Grill for 3 to 4 minutes to develop a nice sear on the bones.
- Brush with Herb Oil and Flip: Brush the lamb racks with the rosemary-garlic olive oil mixture. Flip them back to bone side up, now over the hot part of the grill, and cook another 3 to 4 minutes.
- Finish Cooking Upright: Lean the lamb racks against each other so the bottoms rest on the grill. Continue cooking over the single hot burner for an additional 3 to 8 minutes depending on desired doneness: 120-125°F for medium-rare, 130-135°F for medium.
- Rest and Serve: Remove the lamb from the grill and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes to redistribute juices. Cut between the ribs to separate and serve warm.
Notes
- Use a meat thermometer to check internal temperature for perfect doneness.
- Letting the lamb rest after grilling is crucial to keep it juicy.
- Adjust grilling times slightly based on grill temperature and rack thickness.
- This recipe works best on a gas grill but can be adapted for charcoal grills.
- For added flavor, marinate the lamb racks in the herb oil mixture for up to 2 hours before grilling.
