Grilled Rack of Lamb

Name: Grilled Rack of Lamb
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 2 servings
Ingredients: 1 rack rack of lamb, French-trimmed (6-8 ribs); 0.5 cup extra virgin olive oil; 2 tbsp fresh lemon juice; 5 clove garlic cloves, peeled; 10 leaves fresh mint leaves, packed; 1 tbsp fresh rosemary leaves, stripped from stems; 1 tsp freshly ground black pepper; 2 tsp kosher salt

Herb-Crusted Rack of Lamb — Restaurant-Quality Grilling Made Simple

This is lamb as it should be — deeply marinated in a Mediterranean herb paste, then seared to perfection over high heat. The marinade penetrates the meat while creating an aromatic crust that seals in all the juicy tenderness underneath.

MediterraneanDinnerGluten FreeKetoPaleoDairy FreeHigh ProteinDate NightGrillingLamb

Prep15 min

Cook23 min

Total38 min

Servings2

Difficultymedium

Ingredients

1 rackrack of lamb, French-trimmed (6-8 ribs)
½ cupextra virgin olive oil
2 tbspfresh lemon juice
5 clovegarlic cloves, peeled
10 leavesfresh mint leaves, packed
1 tbspfresh rosemary leaves, stripped from stems
1 tspfreshly ground black pepper
2 tspkosher salt

Instructions

Pulse everything except the lamb in your food processor until you have a fragrant green paste — about 15-20 pulses should do it. The herbs will break down into small pieces while the garlic gets finely chopped throughout.
Drop the lamb into a large resealable bag and pour in all that herb mixture. Massage the marinade into every surface of the meat, getting it well coated. Seal it up and let it work its magic in the fridge for at least 4 hours, though overnight is even better.
⏱ 4 hrs
Fire up your grill to high heat — you want those flames hot enough that you can only hold your hand over the grates for 2-3 seconds. Clean the grates well and oil them lightly to prevent sticking.
Place the lamb meat-side down directly over the hottest part of your grill, leaving the lid open. Let it sear hard for 4 minutes without moving it — this builds that beautiful crust we're after.
⏱ 4 min
Flip the rack over and sear the bone side for another 4 minutes, still over direct high heat. The bones will char slightly, which adds great flavor and looks impressive on the plate.
⏱ 4 min
Slide the lamb to a cooler part of the grill (or reduce heat to medium-low if using gas), close the lid, and let it finish cooking for about 15 minutes. You're aiming for an internal temperature of 125°F at the thickest part for perfect medium-rare.
⏱ 15 min