Grilled Rack of Lamb with Rosemary

Jump to Recipe Leave A Comment

Grilled Rack of Lamb recipe is quick to make despite it tasting like a high-end restaurant quality meal.

Grilled Rack of Lamb | stephgaudreau.com

My friend Trish arrived to my house a few weeks ago with two choice looking racks of lamb. The deal was that if she brought the meat, I’d do the cooking. (I love that kind of dinner!)

The marinade / sauce was the key to these little guys tasting so damn good, and the grilling couldn’t have been much easier. Mix sauce. Apply. Grill meat. Eat. You all know by this point that I like it uncomplicated and simple.

One key consideration though, is to get the best meat you possibly can because it’s definitely the star of the show. Don’t cheap out.

How to Make Grilled Rack of Lamb

To make this grilled lamb rack, I created a rub of stone ground mustard, herbs, and garlic. Then, I spread that all over the meat to help seal in the juices and create an extra layer of flavor.

To cook it, I grilled it over a medium flame for seven to ten minutes. Let the rack stand for five to ten minutes before carving it up into chops so the juices don’t all run out. That’ll leave the meat dry. Whatever you do, don’t overcook these chops. Medium-rare to medium is what I recommend.

Grilled Rack of Lamb | stephgaudreau.com

Grilled Rack of Lamb

Course: Main Course
Cuisine: Gluten-Free, Lamb, Paleo, Whole30
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 37 minutes
Servings: 2
Calories: 141 kcal

This Grilled Rack of Lamb recipe is quick to make despite it tasting like a high-end restaurant quality meal.

Print

Ingredients

  • 2 racks lamb
  • 1 clove garlic crushed
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tsp fresh rosemary chopped
  • 1 lemon juice (1/2) and zest
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Let the meat sit out at room temperature for about 30 minutes prior to cooking.
  2. Combine the garlic, mustard, olive oil, rosemary, lemon juice and lemon zest in a small bowl.
  3. Sprinkle the lamb evenly with salt and pepper. Coat the meat with most of the mustard sauce and reserve some for basting during grilling.
  4. Preheat the grill to a medium setting.
  5. Place racks of lamb on the grill but not over direct heat. Allow to cook for 7-10 minutes per side and turn once during cooking. Baste with reserved mustard sauce. [N0te #1: if you want to develop a nice crust and grill marks, resist the urge to keep flipping the meat over constantly during cooking. I know. Just flip once and step away. You can do it :)]
  6. Remove the meat and allow to rest for 10 minutes prior to slicing. [Note #2: If you want tasty lamb, you’ve got to let it sit for 5-10 minutes before you hack into it or else the juices end up on your plate underneath a pile of dry meat. Go gnaw on a handful of macadamia nuts if you are too hungry to wait.]
  7. For medium-rare, I grilled the lamb about 7 minutes per side. Your grill may vary.
Nutrition Facts
Grilled Rack of Lamb
Amount Per Serving
Calories 141 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 753mg31%
Potassium 20mg1%
Carbohydrates 1g0%
Vitamin C 0.5mg1%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Grilled Rack of Lamb for later!

Grilled Rack of Lamb | stephgaudreau.com

You Might Also Like...

Affiliate Disclosure Note

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Leslie says:
    • Steph says:
  • Virginia says:
    • Steph Gaudreau says:
  • Jackelyn says:
    • Steph Gaudreau says:
  • David says: