Grilled Rack of Lamb Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
4 servings
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Calories
585 kcal
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Course
Dinner
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Cuisine
Mediterranean
Grilled Rack of Lamb Recipe
Description
This recipe uses two frenched racks of lamb rubbed with a mixture of olive oil, finely minced parsley, rosemary, thyme, Dijon mustard, garlic, salt, and pepper. The herb blend infuses the meat with aromatic flavors. After marinating briefly, the lamb is seared fat side down on a grill heated to about 600°F for developing a browned crust. The heat is then lowered to around 400°F, and the racks are stood on the bones and grilled further to reach an internal temperature of approximately 125°F, resulting in medium-rare to rare doneness.
While the lamb cooks, a pea and mint pesto is prepared by blending thawed peas, fresh mint leaves, Parmesan cheese, olive oil, fresh lemon juice, and salt. This pesto adds a bright, fresh, and subtly tangy complement to the rich and savory lamb meat.
After resting post-grilling, the lamb is sliced into two-bone sections and served alongside the fresh pea and mint pesto. The combination offers a balance of smoky, savory meat and a lively herbaceous topping suitable for an elegant dinner.
Rack sizes may vary from 1 to 2 pounds, which affects cooking time slightly but not the method.
Ingredients
The Lamb
- 2 racks of lamb frenched
- 3 tablespoons olive oil
- 1 tablespoon EACH: finely minced parsley, rosemary, and thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 3 cloves garlic very finely minced
Pea and Mint Pesto
- 1 cup peas thawed, frozen
- ¼ cup mint packed, leaves
- ¼ cup Parmesan Cheese grated
- ¼ cup olive oil
- 1 tablespoon lemon juice fresh is best
- ¼ teaspoon salt sea salt
Instructions
- Preheat your grill to high heat - about 600 degrees Fahrenheit. In a small bowl, mix the olive oil, parsley, rosemary, thyme, dijon, salt, pepper, and garlic.
- Rub this mix all over the meat on both racks of lamb. Let this wet rub marinate the meat while you make the pesto.
- Combine all the pesto ingredients together in a small blender or food processor and blend until mostly smooth.
- Sear the meat, fat side down, until it is well browned, about 5 minutes.
- Turn the heat down to medium (about 400 degrees Fahrenheit), flip the lamb racks over, and prop them up so that they're standing with the bones resting against each other. Continue to cook them for another 15 minutes for a small rack or 25 minutes for a large rack (see notes), until they reach an internal temperature of 125 degrees Fahrenheit.
- Remove the lamb from the grill and let it rest for 10 minutes. Cut the rack into 2 bone pieces and then serve it with the mint pesto on the side.
Notes
- Rack of lamb size ranges from about 1 pound to 2 pounds, affecting cooking duration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 585kcal | 29% |
| Carbohydrates | 4g | 1% |
| Protein | 19g | 38% |
| Fat | 54g | 83% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 375mg | 16% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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