Grilled Rack of Lamb with Garlic Herb Crust
User Reviews
4.1
201 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
386 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Rack of Lamb with Garlic Herb Crust
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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.
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Ingredients
- 1½ - 2 pound rack of lamb Frenched, trimmed of excess fat
FOR THE MARINADE:
- 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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Instructions
TRIM THE MEAT:
- Use a sharp knife to trim excess fat from1½ - 2 pound rack of lamb, leaving about ⅛"-¼" fat cap.
FOR THE MARINADE:
- In a small bowl, combine 5 large cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley, 1 tablespoon fresh mint, ¼ teaspoon crushed red pepper flakes, the zest of 1 lemon, 1 teaspoon kosher salt, ¾ teaspoon black pepper and 2-3 tablespoons olive oil. Stir to combine until you have a thick paste.
FOR THE LAMB:
- Spread the marinade over the meat Cover with plastic wrap and refrigerate for at least one hour or 8 hours to overnight for more flavor.
- 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 meat on the grill (fat side down) to sear about 5 minutes. Stay close to the grill in case of flare-ups.
- Reduce heat to 425°. Turn the lamb over and roast for 13-15 minutes or until internal temperature reaches 120° for medium rare. Transfer the rack to a cutting board and tent with aluminum foil. Let the meat rest for an additional 5-10 minutes. (It will continue to cook as it rests and achieve a temperature of 125-130° off the grill.)
- Cut the rack into double-cut chops. Arrange on a platter and pour any meat juices over the chops. Scatter with additional fresh herbs and serve.
Equipments used:
Notes
- Though you can marinate for as little as an hour, the garlic herb crust really infuses into the meat if you let it soak for 8-12 hours.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
1g
(0%)
Protein
18g
(36%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Cholesterol
82mg
(27%)
Sodium
358mg
(15%)
Potassium
264mg
(8%)
Vitamin A
15IU
(0%)
Vitamin C
0.6mg
(1%)
Calcium
34mg
(3%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 82mg | 27% |
| Sodium | 358mg | 15% |
| Potassium | 264mg | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
201 reviews
Good
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