Picture this – the sun is shining, the grill is fired up, and you’re ready to dive into a delicious meal that’ll have your taste buds jumping for joy. But what’s on the menu? Look no further because I have a recipe that will make all your grilling dreams come true: grilled rack of lamb.
Now, I know what you’re thinking – lamb? Isn’t that a fancy and difficult meat to cook? Fear not. With my simple recipe, you’ll be grilling up a delicious and impressive meal in no time.
Not only is this grilled rack of lamb easy to make, it’s also incredibly flavorful. The combination of rosemary, thyme, and garlic cloves creates an irresistible aroma that’ll have your neighbors wondering what you’re cooking up. Plus, grilling a rack of lamb adds that perfect smoky flavor that can only come from grilling outdoors.
So fire up the grill and get ready to impress your family and friends with this mouth-watering grilled rack of lamb recipe. Trust me, they’ll be begging you for seconds.
Why You’ll Love This Recipe
Are you looking for something to spice up your grilling routine? Look no further than this grilled rack of lamb recipe! Not only is lamb a flavorful and tender meat that perfectly complements the charred, smoky flavor created by grilling, but this recipe also offers a unique twist on traditional barbecue fare.
What sets this recipe apart is the combination of garlic cloves, thyme, rosemary, and olive oil used to create a mouthwatering marinade that perfectly enhances the natural flavors of the meat. As someone who’s prepared and tasted this dish numerous times, I can confirm that every bite will be packed with a delicious explosion of flavors. Trust me; once you try this dish, you’ll find yourself coming back to it time and time again.
Another great aspect of this recipe is its versatility. You can serve it as part of a casual backyard barbecue with friends and family or prepare it for a more formal dinner party. The grilled rack makes an impressive presentation, so you’ll have no problem impressing your guests with your culinary skills.
Furthermore, this grilled rack of lamb recipe is perfect for any occasion throughout the year. It’s great for summer barbecues or just as amazing served on a colder evening paired with a full-bodied red wine. Whatever the season may be, this recipe has got you covered.
In conclusion, if you’re looking to add some variety to your barbecue routine, give this grilled rack of lamb recipe a try. Its herbaceous marinade combined with rich meaty flavors make it an unforgettable dish that’ll leave your taste buds begging for more!
Before you start cooking, make sure you have all the necessary ingredients. This recipe calls for the following:
- 1 (2-3 lb) rack of lamb
- 4-6 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, chopped
- 2 teaspoons fresh rosemary leaves, chopped
- Kosher salt and freshly ground black pepper
- Olive oil
- Lemon juice
You’ll also need a grill rack or a roasting pan if using an indoor oven.
The Recipe How-To
Grill the Perfect Rack of Lamb
If you’re looking for an elegant and mouth-watering dish that is easy on the preparation but big on style, grilled rack of lamb is one recipe that will never disappoint. Today, we will walk you through the basic steps in creating this flavorful dish even without a repertoire of pro-level culinary skills.
First, preheat your gas or charcoal grill to medium-high heat. Brush the rack of lamb with olive oil all over and rub it with minced garlic cloves, chopped rosemary, and thyme. Sprinkle with salt and freshly ground black pepper.
Once the grill is hot, sear the rack of lamb on the fatty side down first to get it nicely browned. Turn it over to sear on the other side until both sides are lightly browned (2-4 minutes).
Direct Heat Grilling
Next, move the lamb bone side-over direct heat with the grill lid closed lightly to allow for immediate high heat. Watch closely for any flare-ups and adjust heat as necessary while turning 2-3 minutes per side.
After about 15 minutes total grilling time, remove the rack from direct heat and check for doneness using an instant-read thermometer aimed at the thickest portion of meat between ribs. For a perfect pink and juicy medium-rare result, your thermometer must read at around 125°F (for about 1 lb rack) before you take off from grill using a pair of tongs holding vertically.
After removing rack from heat “tent” loosely with foil paper and let rest about 10 minutes before slicing into individual chops.
Before serving, drizzle some lemon juice, additional olive oil into lamb top portion and garnish it with a sprig of fresh rosemary or mint to make grilling experience meal perfect!
Substitutions and Variations
If you’re looking to switch things up, or want to cater to specific taste preferences, there are many ways to customize this grilled rack of lamb recipe.
First off, if you don’t have access to a grill, fear not! This recipe can also be made in the oven, which makes it a great option for year-round entertaining. Simply preheat your oven to 400°F (200°C) and roast the herb-crusted lamb chops in a roasting pan for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Want to play with different herbs and flavor profiles? Try mixing up the herb crust by incorporating other fresh herbs like fennel or mint chimichurri. You could also try serving the grilled rack of lamb with a flavorful sauce such as tzatziki or chimichurri.
For those who don’t eat lamb or prefer something else, this recipe can also work well with other types of meat such as beef or pork. If using beef, you can substitute ribeye for the rack of lamb and cook it according to this recipe; just keep in mind that it may take slightly longer to cook through due to its size.
If you’re looking for an even easier grilled rack of lamb recipe, you can simplify things by skipping the herb crust altogether and simply seasoning the lamb with salt and pepper before grilling. For an extra kick of flavor, try marinating your rack of lamb overnight in a combination of olive oil, garlic, rosemary and lemon juice.
There are endless possibilities when it comes to making variations and substitutions on this grilled rack of lamb recipe. Get creative and have fun experimenting until you find your own perfect combination
Serving and Pairing
Once your grilled rack of lamb is cooked to perfection, it’s time to bring it to the table and share with your guests. This dish can be served as a grand main course for a fancy dinner party or as a delicious family dinner.
To complement its juicy and tender flavors, consider serving it with some roasted fennel or a side salad of mixed greens dressed in a light vinaigrette. The acidity in the dressing will help balance the richness of the lamb, while also adding an extra layer of flavor.
If you want to take this dish to the next level, try pairing it with a full-bodied red wine like Cabernet Sauvignon or Syrah. These wines have bold flavors that can stand up to the intensity of the lamb while complementing its earthy and herbaceous notes.
For those who prefer lighter wine or white wine, try Sauvignon Blanc or Chardonnay. Their crispness offers a refreshing contrast that helps maintain balance in every bite.
Last but not least, if you want something to add another depth of flavor, try making a mint chimichurri sauce. This tangy and fragrant herb sauce is an Argentinean classic that provides brightness and freshness to any meat dish. It’s also perfect for those who want to add a little kick in their lamb recipe.
No matter how you serve this easy grilled rack of lamb, make sure to savor every bite and enjoy its succulence with family and friends – bon appétit!.
Make-Ahead, Storing and Reheating
If you’re entertaining guests for a special occasion, you may want to make the grilled rack of lamb ahead of time. Luckily, prepping ahead of time is a breeze with this recipe.
To make ahead, grill the lamb racks as directed in the recipe and let them cool to room temperature. Once cooled, wrap tightly in plastic wrap and store in the refrigerator for up to two days.
When you’re ready to serve, allow the lamb to come to room temperature and reheat on a medium-heat grill for 6-8 minutes per side or until heated through. Be sure not to overcook it, as the lamb is at its best when served medium rare.
Leftover grilled rack of lamb is a treat on its own or can be used in a variety of ways. Sliced thinly, it makes for an excellent sandwich filling or protein addition to salads. It can also be used as a topping for pizzas or added to pasta dishes.
If you do have leftover lamb that you want to store, wrap it carefully in plastic wrap and refrigerate for up to three days. When reheating, sprinkle some water over the meat and wrap it in foil before placing it in an oven preheated at 350°F (175°C) for about 10 minutes.
The key to reheating leftovers is not drying out the meat by overcooking it twice. Take care not to overcook the meat and ruin all your hard work from grilling it perfectly in the first instance.
Now that you know how easy it is to make-ahead, store and reheat this delicious grilled rack of lamb recipe, there’s no reason not to add it as a staple on your dinner menu!
Tips for Perfect Results
Now, let’s talk about tips and tricks to achieve the perfect grilled rack of lamb. Even if you’re new to grilling or a seasoned pro, these tips will help you make a restaurant-quality dish.
Firstly, when searing the lamb, make sure the fatty side is facing down. You want the fat to render and get nicely browned. After that, turn the meat over so the bone side faces down. The bone will help conduct heat and protect the meat from overcooking.
Secondly, watch out for flare-ups caused by dripping fat. These flare-ups can char the meat and ruin your dish. To prevent flare-ups, keep an eye on the grill and move the rack of lamb to a cooler area if necessary.
Furthermore, for medium-rare doneness, cook the lamb for 15 minutes on direct heat or until it reaches an internal temperature of 135°F. Let it rest for 10 minutes before slicing into it.
Fourthly, freshly ground black pepper adds an extra depth of flavor to your lamb. Grind your peppercorns just before using them in your recipe.
Lastly, allow your meat to come up to room temperature before grilling. This allows for even cooking by minimizing temperature differences between the interior and exterior of the lamb rack.
By following these tips, you can elevate your grilled rack of lamb from standard fare to a sumptuous feast fit for a king or queen!
As with any recipe, there may be some questions that come up while you’re putting together this grilled rack of lamb recipe. Lucky for you, I’ve done my best to anticipate any potential issues and have compiled a list of frequently asked questions (FAQ) to help guide you through every step of the process. So, let’s take some time to address any lingering concerns you might have about making the perfect grilled rack of lamb.
How long does lamb take on the grill?
To begin, fire up your grill and set it at a low-medium heat, roughly around 300 degrees. The technique here is to cook the chops slowly at a low temperature, and then sear them at a high heat later on. Take your lamb chops and place them on the grill, ensuring that the lid is securely closed. Give them about 10 minutes or so, or until they hit an internal temperature of 110 degrees.
How do you grill a rack of lamb on a Weber gas grill?
To cook a juicy and flavorful lamb, we have to start by searing it on direct heat with the bone side down. We need to keep the lid closed and turn it once, making sure to keep an eye out for flare-ups. After 2 to 4 minutes, the lamb should be lightly browned on one side. Then, we can move the lamb to indirect medium heat and close the lid. This will allow it to cook to our desired doneness, which for medium rare, should take around 15 more minutes.
Is lamb good on the grill?
There’s no doubt that grilled lamb is a delectable dish that can be both tender and flavorful, as long as it’s cooked properly. When done right, the meat will have a rich taste that isn’t too overpowering or gamey.
Should you Sear rack of lamb first?
When preparing a fatty cut of meat, begin by placing it on a hot grill or pan with the fatty side facing down. Allow it to sear for a few minutes until it turns a golden brown. Then, flip it over and sear the meat on the “eye” edge until it’s browned as well. Finally, turn the meat over once more so that the fatty side is facing up, and transfer it to the oven to complete the cooking process.
There’s something undeniably satisfying about cooking up a delicious, tender rack of lamb on the grill. Not only does it make for an impressive centerpiece for any outdoor gathering, but it’s also a dish that never fails to impress.
With this easy grilled rack of lamb recipe, you’ll be able to achieve restaurant-quality results from the comfort of your own backyard. By following the simple steps outlined above, you’ll end up with perfectly cooked lamb that’s juicy, flavorful, and falls right off the bone.
Whether you’re an avid griller or just looking to expand your culinary horizons, this grilled rack of lamb recipe is a must-try. So fire up your grill, grab your rack of lamb and get ready to impress every meat-loving person in sight.
Trust me, once you’ve tasted this mouth-watering grilled lamb recipe, you’ll be thankful for every opportunity to fire up your outdoor grill and recreate this masterpiece.
Grilled Rack of Lamb Recipe
- 1 rack of lamb
- 1 liter water
- 1 tablespoon salt
- 3 sprigs rosemary
- 3 garlic cloves
- 2 sprigs thyme
- 1 tablespoon chopped rosemary
- 1/2 teaspoon chopped thyme
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- Make brine using the brining ingredients.
- Add lamb and make sure it is completely covered.
- Let sit at least 8 hours in th refrigerator or if using Food Saver marinate 2 hours.Meanwhile make a mixure of the second part of Rosemary, Thyme, garlic and oil.
- Remove the racks of lamb from the brine solution and pat dry with a tea towel. Smear with herb mixture.
- Brush grill with canola oil. Light the burners under the grill plate and allow them to get quite.hot. Place the racks of lamb on the hot barbecue grill and brown each side. Once the racks of lamb have been browned, slide the rack to the other side of the barbecue and adjust the flames so they are at a medium Low heat.
- Throw the rosemary sticks from the brine mixture onto one of the burners and close the barbecue lid. The idea is that the rosemary sticks will smoke and burn providing a smoky rosemary flavoured atmosphere and the racks of lamb will bake inside the oven cavity of the barbecue.
- Cook until temperature reaches 65° for medium rare, approx 20 minutes.
- Place on plate; cover with foil and towel and let sit 10 minutes.
- Very nice served with Knorr demi-glace sauce, mint jelly if that is your choice. Enjoy!
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.