Grilled Rack of Lamb with Garlic Herb Crust

Name: Grilled Rack of Lamb with Garlic Herb Crust
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ - 2 pound rack of lamb (Frenched, trimmed of excess fat); 5 large cloves garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh parsley (chopped); 1 tablespoon fresh mint (chopped); ¼ teaspoon crushed red pepper flakes; 1 lemon (zested); 1 teaspoon kosher salt; ¾ teaspoon black pepper; 2-3 tablespoons olive oil

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Inside: The secret to cooking a rack of lamb on the grill to a perfect medium rare and an easy, delicious, garlic herb lamb marinade that enhances the flavor and tenderness of the meat.

Making a grilled rack of lamb doesn’t have to be expensive or intimidating. It’s easy to do on a gas or charcoal grill, and the flavors are always restaurant-quality, especially with this easy garlic and herb wet rub that infuses the meat with flavor and makes every bite tender, juicy and delicious.

A grilled rack of lamb might seem fancy. After all, when you see it on a restaurant menu, the price for just a few chops can range from $30-$65 (depending on the venue). It doesn’t have to be that way.

With just a few simple steps you can make a rack of lamb on the grill that rivals those fancy steakhouses and you’ll save a small fortune preparing it yourself. So, don’t be intimidated–this recipe is simple and straightforward and will give you restaurant-quality results every time.

Why you’ll love this recipe:

Only 15 minutes of prep.
Simple and straightforward. If you can grill hamburgers and hot dogs, you can grill a rack of lamb.
The lamb marinade infuses the meat and adds tons of flavor.
This recipe can be doubled or tripled for entertaining.
Kids and adults love it.

Ingredients:

Frenched Rack of Lamb–comprises the rib chops of the animal. One “rack” is one (of a set) of ribs, with seven to eight ribs per rack. “Frenching” refers to trimming the rack and removing the fat and connective tissue between the rib bones. This gives the rack a clean look and offers a convenient handle to pick up the lamb lollipop for gnawing. You can buy them already frenched at Costco or ask your butcher to do it.
Garlic–Use fresh garlic cloves and chop them for the best flavor.
Fresh Parsley–I used Italian flat-leaf parsley, but you can also use curly.
Fresh Rosemary–do not use dried herbs; they won’t have the same flavor.
Fresh Mint—don’t worry; this will not give the lamb a mint flavor but will accentuate the meat.
Crushed Red Pepper Flakes–you don’t need a lot, and the amount called for doesn’t make the grilled lamb too spicy.
Lemon Zest–Most of the lemon’s flavor comes from the thin layer of zest and the oils present. It adds a fresh, lightness to the lamb marinade.
Kosher Salt–or sea salt. I use Diamond Crystal kosher salt, which is less salty by volume than Morton’s. If you use Morton’s, reduce the salt to ¾ teaspoon.
Black Pepper–freshly cracked will give you the best flavor.
Extra Virgin Olive Oil–use your everyday olive oil for this.

Before you start the recipe, take a look at your lamb rack. Does it look like the one in the upper-left or right? The left hasn’t been “frenched,” meaning the connective tissue fat and a little meat are still intact, while the example on the right has been trimmed and the rib bones are clean (meaning the butcher has scraped away the excess).

If yours hasn’t been trimmed like the one on the right, you can do it yourself with a good sharp knife following this video.

Step by step instructions:

Even with a frenched rack, there’s always excess fat.

Use a sharp knife to trim away most of the excess fat, leaving a thin layer, as a little will add flavor to the grilled rack of lamb.

2. In a small bowl, combine the chopped garlic, rosemary, mint, parsley, lemon zest, crushed red pepper, kosher salt and black pepper. Add the olive oil and stir to combine until you have a thick paste. This is the lamb marinade.

Spread the marinade on the trimmed rack of lamb.

3. Coat the lamb rack with the garlic herb marinade. Cover with plastic wrap and refrigerate for several hours or overnight.

30 minutes before grilling, remove the meat from the refrigerator to take the chill off.

4. Preheat the grill to 525° F. Place the meat fat side down on the grill. Close the lid and let it sear for 4-5 minutes over direct heat* without fussing or agitating the roast. (Note: Stay close to the grill with a spray water bottle in case of flare-ups.)

5. Flip the lamb using a pair of grill tongs. Reduce the heat to 425° F and cook the meat over indirect heat* with the lid closed for 13-15 minutes longer (again, watching for flare-ups).

6. Take the internal temperature of the meat using an instant-read meat thermometer. Stick the probe into the thickest part without touching the bone to get the most accurate reading.

I recommend pulling the the meat from the grill when the temperature reading is 3-5° UNDER your desired-doneness temperature because carryover cooking can raise the internal temperature by 5 degrees even after you remove it from the heat; if you anticipate and compensate for it, you’ll get great results.

7. Rest the grilled rack of lamb on a cutting board for 5-8 minutes before carving. This allows the natural juices to redistribute throughout the meat and keeps it juicy.

8. Slice the meat into one or two bone portions by slicing between the bones, following the natural curve of the ribs (it’s not completely straight).

Pro-Tips for trimming the fat:

Make sure the meat is chilled before you begin to trim. It’s easier to cut the fat when its cold.

It’s important to trim off some of the excess fat cap before grilling the rack of lamb. That’s because it takes a while for the fat to render (and lamb tends to have a lot of it), but the meat cooks fairly quickly.

Rest your meat, fat side up, on a cutting board.
Use a very sharp knife and cut a 1 to 2″ tab of fat horizontal to the roast along the top of the fat cap.
Hold the fat and pull it away from the roast while your knife makes shallow slices where the fat connects to the meat. Keep making shallow cuts, pulling back the fat cap as you go.
I recommend leaving about ⅛” to no more than ¼” of fat on the rack. A little fat adds flavor.

Tips for grilling:

* I use a combination direct and indirect heat for grilling the lamb. Direct means that the meat sits directly over the flame, to sear the exterior and seal in the juices.
After the intial sear, move the rack to a portion of the grill that isn’t lit. The radiant heat from the heated elements will act like an oven to cook the rest of the meat to your perfect doneness. Set up the grill so one portion is lit and another portion isn’t.
Sear the meat, then move it to the cooler part to continue to cook with the lid closed. Don’t peak too much or you’ll have longer cooking times.

Variations:

Use other fresh herbs in the marinade, such as oregano, tarragon, thyme or marjoram. Note: the longer the meat soaks in the garlic-herb marinade, the better; however, I’ve marinated it for as little as one hour with very good results.
Use this Brown Sugar Bourbon Marinade for a different flavor.
Instead of the garlic herb rack of lamb marinade, simply season the rack with salt and pepper, then serve it with one of these flavorful sauces:

Make Ahead:

You can trim and marinate the rack up to 24 hours before grilling–place it on a rimmed sheet pan and cover with plastic wrap. Refrigerate until you’re ready to cook.
Remove the meat from the refrigerator 30 minutes before grilling to take the chill off the meat. (Avoid putting cold meat on a hot grill because the muscle fibers contract, making the flesh tough).

Storage:

Store leftovers loosely wrapped in tin foil or an airtight container in the fridge for up to 3 days.

Reheating lamb:

Preheat the oven to 375° F and place the lamb chops (in a single layer, loosely wrapped in the foil) on a sheet pan. Heat for 8-12 minutes (depending on how many lamb chops are in the foil). You want the meat to heat through without cooking it further; tenting or loosely wrapping it will allow it to warm while steam and moisture recirculate, preventing evaporation, which could dry out the chops.

FAQs

How many chops is a serving?

It depends on your guests (and what else you’re serving), but typically 2-3 ribs per person is a good gauge. I usually make one rack for my husband and me, and there are usually a few chops left over. If you have more people for dinner, figure 3 servings per rack.

Can I cook this in the oven?

Yes. Preheat the oven to 400° F. Heat a nonstick grill pan over medium-high heat. Spray the pan with olive oil and place the lamb, fat side down. Cook for 2-3 minutes; flip the rack over and cook for 1 minute. Transfer the pan to the oven and finish cooking for 18-20 minutes or until it reaches your desired doneness. Don’t forget to let it rest before carving.

Can I double the recipe?

Yes! You can double, triple or quadruple this recipe. You just want enough of the rosemary garlic and herb marinade to coat the racks for seasoning.

What’s a good wine to drink with this recipe?

We like this recipe with Pinot Noir or French Bordeaux, but if you like full-bodied wines, try a Cabernet Sauvignon.

Can I grill it on a gas or charcoal grill?

Yes! You can use either your charcoal grill or gas grill for this recipe. You may have to watch it more closely on a charcoal grill and regulate the heat by searing the meat using direct heat (meat directly over the embers), then finish cooking with indirect heat (meat off to the side of the embers).

How to tell when the meat is done

My secret weapon for not over OR under-cooking proteins is my Thermapen One instant-read digital thermometer. It’s accurate, reliable and intuitive, giving me spot-on readings in seconds. It’s not the cheapest instant-read out there, but for my money, it’s the best.

To get an accurate reading, stick the probe into the thickest part of the meat so it doesn’t touch any bones. Use this handy chart to determine when your grilled lamb is at its perfect temperature for you.

Rare: 115° to 120° F
Medium Rare: 120°-125° F
Medium: 125°-135° F
Medium Well: 135°-145° F
Well Done: 145°+

Remember that the meat will continue to cook after you remove it from the grill (a phenomenon known as carryover cooking). To compensate for it, remove the rack when the thermometer reads about 3° below your optimal doneness and let it rest for 5-8 minutes before carving.

Two grilled lamb chops on a white plate.

How to carve the rack into chops

After the meat has rested, tip the rack of lamb up to a 45° angle on the cutting board by holding 2-3 ribs.
Guide your carving knife between the ribs and slice through, leaving equal amounts of lamb meat on either side of the bone.
Be aware that the bones curve slightly towards the meaty part of the rack, so I recommend lifting the rack to carve and follow the natural curve of the ribs–it’s harder to do if the rack is lying flat on a cutting board.
For a more impressive presentation, try double-cut chops (meaning two bones per chop). They are thicker, juicier and meatier that way. Bon(e) Appetit!

What to serve with:

A stack of grilled lamb chops cut from a rack.

More lamb recipes you’ll love:

Rib chop portions of the grilled rack of lamb.

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