Description

A reliable and impressive recipe for grilling a rack of lamb with a herb crust. This method ensures tender, juicy meat with a perfect sear using simple ingredients and precise temperature control.

Ingredients

Scale

1–2 racks of lamb, frenched
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt (kosher)
1/2 teaspoon black pepper, freshly cracked
Butter (optional, for basting)

Instructions

Remove lamb from fridge 30 minutes before cooking to reach room temperature. Pat dry with paper towels and remove loose fat.
In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, chopped rosemary, chopped thyme, salt, and pepper to form a smooth paste.
Rub the marinade all over the lamb, ensuring the fat cap is coated. Let sit for at least 15 minutes.
Preheat grill to high heat (450°F-500°F). Clean grates and grease them with oil using tongs.
Place lamb bone-side down on the grill for 3-4 minutes to sear. Flip and cook meat-side for 4-5 minutes. Move to indirect heat, close lid, and cook for another 4-5 minutes until internal temperature reaches 125°F-130°F.
Remove lamb from grill and rest on a cutting board or wire rack, tented loosely with foil, for 10 minutes. Slice between bones and serve.

Notes

Let the lamb come to room temperature for even cooking. Do not skip the resting phase to allow juices to redistribute. Use an instant-read thermometer to avoid overcooking; pull meat at 125°F-130°F for medium-rare as it will carry over 5 degrees while resting. Ensure grill grates are clean and oiled to prevent sticking.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 rack per person
Calories: 450
Sodium: 600
Fat: 30
Saturated Fat: 12
Carbohydrates: 2
Protein: 25

Keywords: grilled lamb, rack of lamb, easy lamb recipe, grilling tips, herb crust lamb, medium rare lamb, dinner party food