Description
A tender, juicy grilled lamb rack with a fragrant garlic and rosemary crust, ready in under 30 minutes. Perfect for impressing guests or enjoying a special weeknight dinner.
Ingredients
Scale
- 1–2 racks of lamb (frenched)
- 2 large sprigs fresh rosemary (chopped)
- 4–5 cloves fresh garlic (minced or crushed into paste)
- 3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- Optional: Dijon mustard
Instructions
- Take the lamb out of the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper. Mash into a thick paste.
- If using, spread a thin layer of Dijon mustard over the top of the lamb rack.
- Rub the herb paste all over the lamb, focusing on the meaty side. Let sit for 10-15 minutes.
- Preheat grill to high heat (450°F-500°F). Create a two-zone fire if using charcoal.
- Place lamb meat-side down on the hot grill. Do not move for a few minutes to get a char. Flip and cook other side for 2-3 minutes.
- Move lamb to indirect heat (or reduce flame). Close lid and cook until desired doneness.
- Check internal temperature: 130°F-135°F for medium-rare, 140°F-145°F for medium.
- Remove from grill and rest on a cutting board, tented with foil, for 10 minutes before slicing between bones.
Notes
Do not overcook lamb; it is best served medium-rare to medium. Use fresh rosemary for best flavor. Ensure the lamb is dry before searing for a better crust. Resting the meat is crucial to retain juices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chop per person
- Calories: 450
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 40
Keywords: lamb rack, grilled lamb, rosemary lamb, garlic lamb, easy dinner, date night meal, gluten-free, high protein