Grilling Rack of Lamb with Rosemary and Garlic ~ Delicious!
Get Your Rack of Lamb Frenched
Rack of lamb is a tender, juicy and perhaps the most mild flavored cut of lamb. It's also quite expensive. Typically, I'll ask the butcher to french the rack. A french cut of rack of lamb has the fat trimmed down the bone. There are two benefits to this. First, you aren't paying for the extra fat since it's trimmed off and second, it provides a really nice little bone handle to hold for eating by hand. Doesn't food taste better when you eat it with your hands? I think so!
Rate - Grilled Rack of Lamb with Rosemary and Garlic
Two Hours Before Grilling the Rack of Lamb
Like most meats, rack of lamb grills better, will be more moist and tender if the meat is given time to come to room temperatue before going on the grill. At least two hours prior to grilling, pull the rack from the refrigerator and let it sit on the counter to get to warm up.
Rack of Lamb Seasoning
Preparing the Rosemary and Garlic Seasoning
I'm a huge fan of grilling with rosemary and I think it goes excellent with lamb. This recipe is a variation of Michael Chiarello's Napa Style Lamb.
Rosemary and Garlic Rack of Lamb Ingredients
- 1/3 Cup Extra Virgin Olive Oil
- 6 sprigs Rosemary
- 6 cloves Garlic, thinly sliced
- to taste Salt and Pepper
- 2 zested Lemons, Optional
Instructions for Rack of Lamb Sauce
Place all the ingredients in a pan and lightly brown over a low heat. The garlic and rosemary will become crispy as well as the lemon zest. Use care when browning because garlic can become bitter when burnt.
Once the sauce is ready, set it aside till after the lamb is grilled.
Salt and Pepper then Grill
Salt and pepper the lamb to taste. I recommend using liberal amounts since some of the seasoning will come off during the grilling.
Heat your gas, charcoal or wood grill to 500 degrees. Rack of lamb is cooked quickly over a high heat with the lid closed.
Place the lamb bone side down and grill for 5 minutes. Flip the lamb over and grill for another five minutes. If the lamb was at room temperature before grilling the lamb should be warm, but on the rare side of medium rare.
I believe lamb is best when it's pink all the way through. For people that like their lamb medium rare or medium, add 30 seconds of grill time to each side.
You can also use an instant read thermometer to check the internal temperature.
- 120 degrees for rare to medium rare
- 125 degrees for medium rare
- 130 degrees for medium
Once the desired internal temperature is reached, pull the racks from the grill and let them rest for 10 minutes.
Using a sharp knife, after the resting period, slice the rack between the bones. Most racks will produce about 8 individual ribs.
Pour the garlic and rosemary sauce over the top and serve. Your guests will love it! I also highly recommend accompanying the rack of lamb with pinot nior wine. Enjoy!
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