Grilled Rack of Lamb Recipe
User Reviews
5.0
6 reviews
Excellent
Grilled Rack of Lamb Recipe
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Enjoy tender, juicy grilled rack of lamb, flavored with a garlic and herb rub, for a perfect, easy-to-follow recipe that delivers robust taste perfect for the BBQ season.
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Ingredients
- 2 Frenched racks of lamb 1 to 1 ½ pounds each (approximately the same weight) 16 ribs in total
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons olive oil plus more to coat the grill grates
- 4 cloves garlic finely minced (~2 tablespoons)
- 1 tablespoon fresh thyme or rosemary - minced
- 2 cups fresh parsley loosely packed & finely chopped
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- To prepare the rack of lamb, remove any excessive fat and “silver skin” from the fat cap. Pat the lamb dry on all sides. Sprinkle each rack with kosher salt and pepper on both sides.
- Combine olive oil, garlic, thyme, parsley, lemon zest, and juice in a small bowl to make the herb rub.
- Spread the prepared herb rub on the top and sides of the lamb.
- Cover with stretch film and let the racks come to room temperature for 30-60 minutes.
- Meanwhile, turn all the grill’s burners high, then cover and preheat the grill to 450 degrees F. (230 C.). Scrape the grates of any possible food residue, then generously coat them with olive oil using a soaked paper towel.
- Right before searing the meat, turn off all burners except for the primary one. Close the grill’s cover, making sure it reaches 450 degrees F.
- Place the racks of lamb on the primary burner with their fat caps facing down. Cover and grill for 5 minutes. This will sear the meat and lock in its juices.
- Turn the racks over and transfer them bone-side down on the secondary burner/cool side (that was shut off), keeping the primary one on. Cover the grill and cook for 15-17 minutes or until you achieve your preferred doneness.
- Remove the racks from the grill, place them on a cutting board, and loosely tent them with aluminum foil. Let the racks rest for 10 minutes.
- When ready to serve, hold the lamb vertically so its exposed rib bones point toward the ceiling, then use a sharp chef's knife to cut between the ribs to separate the chops.
- Transfer onto a serving platter and serve.
Notes
- : If you don’t want your grill’s flames to flare up while cooking your lamb, I highly encourage you to remove its excess fat before grilling. Of course,
- some
- fat is essential to giving lamb its signature richness. However, too much fat will lead to drippings that attract and fuel flames, thereby scorching your meat. Furthermore, removing the lamb’s silver skin—the connective tissue that holds the muscles together—will help reduce the lamb’s gamey flavor.
- : Be sure to let your meat reach room temperature before grilling. This way, the lamb will cook evenly throughout its body and better align with optimal cooking times.
- : Before barbecuing a rack of lamb, you must scrape and oil your grill’s grates. Doing so will remove debris and residue from the grilling surface and ensure the meat doesn’t stick while cooking.
- : The key to getting the most reliable, evenly cooked meat is maintaining a steady grill temperature—in this case, 450 degrees. If your grill’s temperature drops, try covering it until the heat returns to your desired temperature.
- : If you’ve seen other chefs prepare a barbecue rack of lamb, you might have seen them cover the lamb’s exposed ribs with aluminum foil to avoid burning. Though this step is optional, I found it unnecessary when putting a lamb rack on the BBQ, as the bones didn’t scorch during the short grilling time.
- : After cooking a rack of lamb on the barbecue, you must let it rest for a minimum of 10-15 minutes. This resting time will allow the meat to reach its final desired temperature.
- Yields: This recipe makes 16 ribs, which is ideal for four servings (4 ribs per person). The nutritional values below are per serving.
- Take the time to remove the excess fat and silver skin: If you don’t want your grill’s flames to flare up while cooking your lamb, I highly encourage you to remove its excess fat before grilling. Of course, some fat is essential to giving lamb its signature richness. However, too much fat will lead to drippings that attract and fuel flames, thereby scorching your meat. Furthermore, removing the lamb’s silver skin—the connective tissue that holds the muscles together—will help reduce the lamb’s gamey flavor.
- Take the rack of lamb out 30-60 min. before grilling: Be sure to let your meat reach room temperature before grilling. This way, the lamb will cook evenly throughout its body and better align with optimal cooking times.
- Don’t skip scraping and oiling the grill grates: Before barbecuing a rack of lamb, you must scrape and oil your grill’s grates. Doing so will remove debris and residue from the grilling surface and ensure the meat doesn’t stick while cooking.
- Maintaining the temperature: The key to getting the most reliable, evenly cooked meat is maintaining a steady grill temperature—in this case, 450 degrees. If your grill’s temperature drops, try covering it until the heat returns to your desired temperature.
- Covering the rib bones: If you’ve seen other chefs prepare a barbecue rack of lamb, you might have seen them cover the lamb’s exposed ribs with aluminum foil to avoid burning. Though this step is optional, I found it unnecessary when putting a lamb rack on the BBQ, as the bones didn’t scorch during the short grilling time.
- Let the lamb rest: After cooking a rack of lamb on the barbecue, you must let it rest for a minimum of 10-15 minutes. This resting time will allow the meat to reach its final desired temperature.
- Storage: Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend storing it unsliced, as the whole cut will retain its juices better during reheating. However, you may store the chops if you’ve already sliced the rack.
Nutrition Information
Show Details
Calories
533kcal
(27%)
Carbohydrates
4g
(1%)
Protein
37g
(74%)
Fat
100g
(154%)
Saturated Fat
40g
(200%)
Polyunsaturated Fat
8g
Monounsaturated Fat
45g
Cholesterol
189mg
(63%)
Sodium
738mg
(31%)
Potassium
672mg
(19%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
2613IU
(52%)
Vitamin C
47mg
(52%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 37g | 74% |
| Fat | 100g | 154% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 45g | 225% |
| Cholesterol | 189mg | 63% |
| Sodium | 738mg | 31% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 2613IU | 52% |
| Vitamin C | 47mg | 52% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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