Grilled Rack of Lamb recipe is quick to make despite it tasting like a high-end restaurant quality meal.
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
This Grilled Rack of Lamb recipe is quick to make despite it tasting like a high-end restaurant quality meal.
- 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
Let the meat sit out at room temperature for about 30 minutes prior to cooking.
Combine the garlic, mustard, olive oil, rosemary, lemon juice and lemon zest in a small bowl.
Sprinkle the lamb evenly with salt and pepper. Coat the meat with most of the mustard sauce and reserve some for basting during grilling.
Preheat the grill to a medium setting.
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 :)]
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.]
For medium-rare, I grilled the lamb about 7 minutes per side. Your grill may vary.
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