If you’re wondering how to grill a rack of lamb and feel a little intimidated, you are not alone. I promise you, though, that it is super easy. If you can grill a hamburger or a steak, you’ve got this. 🙌 Plus, this recipe’s delightful marinade adds the right amount of flavor to compliment the lamb without detracting from the star player. It also tenderized the lamb, giving you a little room for error even if you aren’t a pro griller just yet.
Recipe Ingredients
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
Tips and Tricks
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.🤔
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 ChopsSlow Cooker Lamb LegBraised Lamb ShanksKofta KebabsBurgoo 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. 😉
