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
Scale
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.
