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Grilling Rack of Lamb with Rosemary and Garlic ~ Delicious!

Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.

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!

Grilled to perfection rack of lamb

Grilled to perfection rack of lamb

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

Rosemary, Garlic, Lemon Zest, Olive Oil

Rosemary, Garlic, Lemon Zest, Olive Oil

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
browned ingredients

browned ingredients

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 Peppered Raw Rack of Lamb

Salt and Peppered Raw Rack of Lamb

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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Larry Rankin from Oklahoma on April 09, 2014:

I haven't had lamb very often, but I'm a big fan. For whatever reason, it is an uncommon meat in Oklahoma. You go to the butcher, and with exception of the holiday season, they just don't have it. Go north or west and it becomes more common. Just cattle-country, I guess, lol. I've read this article on an empty stomach. Bad idea! Looks delicious.

Paul Edmondson (author) from Burlingame, CA on December 03, 2013:

@vespawoolf - If I only had your photography skills! The pictures don't do it justice:)

Vespa Woolf from Peru, South America on December 03, 2013:

Oh my! It's not a good idea to browse such a delicious recipe with photos before dinner time. I appreciate your tip about allowing meat to come to room temperature first and being careful not to burn the garlic. Now I'll have to go to the market this weekend for a rack of lamb. Thanks!

JPSO138 from Cebu, Philippines, International on November 18, 2013:

Just looking at the picture, I feel like eating already. Thanks for sharing this. I will certainly give this a try.

Paul Edmondson (author) from Burlingame, CA on August 16, 2013:

@johnr54 Thanks, I did mean bitter.

Joanie Ruppel from Texas on August 16, 2013:

My mouth is watering and it's only 8:30 in the morning! I have only roasted a leg of lamb, shanks and rib chops but your recipe has inspired me to try a rack!

You are an excellent writer that I enjoy following so I hope you don't mind me questioning if you meant bitter instead of better on the "use care when browning..." phrase.

Shelley Watson on August 15, 2013:

Yes! this is great will be trying it this weekend. Up, interesting, useful.

Paul Edmondson (author) from Burlingame, CA on August 15, 2013:

@Minnetonka - Thanks for pointing that to fix it:)

Barbara from Stepping past clutter on August 15, 2013:

PERFECT! I love lamb and my 28 wedding anniversary is next week!!! Thanks so much- I am salivating already.

Linda Rogers from Minnesota on August 15, 2013:

Paul-You have outdone yourself with this delicious recipe and beautiful pictures. I cannot wait to try this as I love Rosemary and Garlic. Next time you make this, will you give me a call. LOL

FYI: On your second paragraph, first sentence, I think you meant to add the word 'temperature' after room. I hit many buttons and voted up-sharing it too. Have a great day :-)

Paul Edmondson (author) from Burlingame, CA on August 14, 2013:

I'm trying to go easy on the sweets these days, so it will have to be some stinky cheese for dessert.

carol stanley from Arizona on August 14, 2013:

And what time is dinner. Unfortunately I am the only one in my family that loves lamb. However, who could resist this tasty and yummy lamb ...Rosemary and garlic...Great combo and what is for dessert?

Paul Edmondson (author) from Burlingame, CA on August 14, 2013:

I have that same fear of over cooking on the grill. There are few things worse when it comes to food than over cooking a premium cut of meat. My motto is better underdone than overdone:)

Robyn D Bera from California on August 14, 2013:

I absolutely love rosemary and lamb together! I actually have a French cut rack in my freezer at this very moment, so I will probably try this recipe this weekend. I'm always too scared to grill the lamb for fear of overcooking but this sounds delicious. I'll give it a go. I'll be back to give you a rating. Thanks for sharing! Voted up and pinned.

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