I like to gnaw on bones. This shouldn't come as a surprise to you, if you've been reading this blog for a while. (Say, Grill Roasted Chicken Wings, here or here.) I think rack of lamb is the perfect meal for that - you get a little lamb popsicle, with the bone as the handle.*
*If you're a vegetarian who has stumbled on to my site, you have my sympathy. This is not the post for you. Try this one instead.
📖 Recipe Card
Grilled Rack of Lamb
- Total Time: 1 hour 35 minutes
- Yield: 3 servings 1x
Description
Rack of lamb seared over high heat, then roasted over indirect heat to medium-rare, and carved into lamb "popsicles".
Ingredients
- 1 rack of lamb (I like Trader Joe's frozen, pre-seasoned rack of lamb, thawed in the refrigerator)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prep the lamb: One hour before cooking, pat the lamb dry, sprinkle evenly with the salt and pepper, and let rest at room temperature.
- Prep the grill: Set up the grill for indirect high heat (see step 2 of my grill-roasted chicken pieces technique for different grills). On a gas grill, preheat with all burners on high for 15 minutes, then turn off the burners on one side.
- Sear the lamb: Over the direct high heat, sear the lamb until well browned on all sides, 1 to 2 minutes per side. Think of the rack as having five sides - bone side down, bone side up, the edge without bones, and the two ends. Use the warming rack to prop the roast up for the last three.
- Roast over indirect heat: Move the lamb to the indirect side of the grill, and cook with the lid closed, turning halfway through, about 15 minutes. You want 125°F in the thickest part for medium-rare - check the temperature at 10 minutes, at 15 minutes, and every 5 minutes after that.
- Rest, carve and serve: Move the lamb to a plate, cover with foil, and let rest for 10 to 15 minutes. Carve between the bones into chops, and serve.
Notes
Equipment: A grill (I use a Weber Summit 650) and an instant-read thermometer, like the Thermapen.
One rack of lamb serves two people, or one hearty eater.
Doneness temperatures: Rare, 120°F; medium-rare, 125°F; medium, 130°F; well done, 140°F or higher (ruined!).
Grill timing varies with the heat of your fire, your grill, and the weather. On a windy day this took 20 to 25 minutes over indirect heat - go by the thermometer.
Trim the fat: For the best-looking rack, have your butcher "French" it, removing all the fat from the bones.
Overnight salt: If your lamb isn't pre-seasoned, salt it 24 hours ahead and refrigerate until an hour before cooking.
Garlic and herb rub: Combine 2 tablespoons extra virgin olive oil, 2 minced garlic cloves, 2 tablespoons chopped thyme, and 1 tablespoon chopped rosemary. Rub it on the lamb after salting.
Trader Joe's frozen rack of lamb is relatively inexpensive and high quality. Fresh local lamb is even better, if you can find it.
- Prep Time: 10 minutes
- Rest at room temperature: 1 hour
- Cook Time: 25 minutes
Inspired by:
Trader Joe's
David Rosengarten's newsletter, "The Rosengarten Report", that turned me on to TJ's lamb
Annamay Adams says
This is a great grilling recipe! If you ever get to try Icelandic lamb...it is the best! It is available at Whole foods in Sept-Oct until they run out. Organic mild flavor but robust and only $7.99 a lb I bought many!
Mike V @ DadCooksDinner says
Great! I'm glad it works so well for you. I love rack of lamb, and want to see more people cooking it.
Check out my Lamb Loin Chops if you ever want a change of pace.
Shaughna Giracca says
I've followed your cooking instructions twice now and twice have had the most delicious lamb chops ever! I improvised a quick marinade of herbs on hand (rosemary and thyme), salt and pepper, evoo and some garlic... unbelievable! Extremely delicious and mostly due to the correct cooking temp! Love your blog.