Take the mystery out of grilling rack of lamb with this simple recipe. Slathered with a tasty garlic herb marinade and grilled to your perfect doneness on your gas or charcoal grill, this easy recipe is a showstopper.
1½ - 2pound rack of lambFrenched, trimmed of excess fat
FOR THE MARINADE:
3 largecloves garlicminced
2teaspoonsrosemarychopped
2 teaspoonsoreganochopped
2teaspoonsmintchopped
½teaspoonlemon zest
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
2tablespoons olive oil
Instructions
FOR THE MARINADE:
In a small bowl, combine all the ingredients for the marinade to form a thick paste.
FOR THE LAMB:
Spread the marinade over the lamb rack. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Remove the lamb from the refrigerator and let it rest at room temperature for 30 minutes.
Heat the grill on high (500°-525°). Place the rack of lamb on the grill (fat side down) to sear the meat, about 5 minutes. Stay close to the grill in case of flare ups.
Reduce heat to 425°. Turn the lamb over and continue to roast an additional 13-15 minutes or until internal temperature reaches 120° for medium rare. Transfer lamb to a cutting board and tent with aluminum foil. Let the lamb rest for an additional 5-10 minutes. (Lamb will continue to cook as it rests and will achieve temperature of 125-130° off the grill.)
Cut the lamb into double cut chops. Arrange on a platter and pour any meat juices over the lamb. Scatter with additional fresh herbs and serve.