Description
An elegant yet simple grilled rack of lamb recipe with bold flavors and a smoky crust.
Ingredients
Scale
- 1.5–2 lb rack of lamb, Frenched
- 2 tbsp olive oil
- 1 tbsp garlic, finely minced
- 2 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Score the fat cap in a crosshatch pattern (don’t cut into the meat).
- Mix garlic, rosemary, salt, pepper, and olive oil to form a rub.
- Rub mixture evenly over the lamb and let sit at room temp for 30 minutes.
- Preheat grill with one side on high and the other off (two-zone).
- Sear lamb fat side down over high heat for 2–3 minutes, then flip for another 2 minutes.
- Move lamb to indirect heat, fat side up, and grill covered for 15–20 minutes.
- Use a thermometer to check doneness (125°F for medium-rare).
- Rest lamb for 10 minutes before slicing and serving.
Notes
Use a meat thermometer to ensure perfect doneness. Resting is key for juicy and tender meat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg