Grilled Rack of Lamb with Garlic Herb Crust
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
386 kcal
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Course
Main Course
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Cuisine
American
Grilled Rack of Lamb with Garlic Herb Crust
Description
The recipe begins with trimming excess fat from the rack of lamb. A thick paste marinade is made from minced garlic, fresh herbs including rosemary, parsley, and mint, crushed red pepper flakes, lemon zest, kosher salt, black pepper, and olive oil. This paste is spread evenly over the lamb and refrigerated for at least one hour, ideally 8 to 12 hours to allow the garlic herb flavors to penetrate the meat deeply.
Grilling starts by searing the fat side of the lamb rack over very high heat to develop a flavorful crust and crisp the fat. After searing, the heat is reduced, and the lamb is cooked until the internal temperature reaches about 120°F for medium rare, ensuring a tender, juicy center. Resting the meat before slicing helps retain its juices.
The combination of fresh herbs and garlic brings bright, savory, and slightly spicy notes to balance the richness of the lamb. This dish is suitable as an impressive main course for special occasions or weekend grilling.
Ingredients
- 1½ - 2 pound rack of lamb Frenched, trimmed of excess fat
FOR THE MARINADE:
- 5 large garlic minced, cloves
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon mint chopped, fresh
- ¼ teaspoon red pepper flakes crushed
- 1 lemon zested
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 2-3 tablespoons olive oil
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.
Notes
- Marinate the lamb for 8 to 12 hours to allow the garlic herb crust to fully infuse the meat.
- Let the lamb rest at room temperature for 30 minutes before grilling for even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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