Grilled Rack Of Lamb

In this foolproof guide, I’ll show you how to cook a rack of lamb on a grill, tasty seasoning ideas, and the ideal temperature and grilling time to ensure your grilled lamb comes out as flavorful and juicy as possible.

Ingredients

This grilled rack of lamb recipe requires only two simple sets of ingredients: the meat and the seasoning. Even better, this five-minute seasoning recipe also doubles as an easy marinade!

These simple ingredients can probably be found in your kitchen pantry, making this grilled dish a must-have for outdoor BBQs, weeknight dinners, and summer get-togethers.

Rack of Lamb

• Frenched racks of lamb: I used two Frenched racks of lamb—each weighing 1 – 1½ lbs.—to make this grilling recipe. “Frenched” refers to the preparation method in which butchers remove excess meat, fat, and cartilage from the exterior bones of the lamb rack, giving the meat a gorgeous presentation and ensuring easy carving after you cook it. You should be able to buy Frenched lamb chops from your local grocery store, but—if they don’t have any on hand—you can also ask your butcher to French the lamb for you, or you can French the meat at home if you need a quick homemade solution. Whether you purchase this cut Frenched or not, remember to select racks that are similar in weight and size to ensure even cooking.

How to Grill Rack of Lamb?

With my no-fuss cooking method, learning how to grill a lamb rack is a cinch. These step-by-step instructions ensure your meat reaches the perfect temperature and has a savory, zesty, and herbaceous finish.

1. Prepare the meat: Remove any excess fat and silver skin from your racks of lamb. Too much fat might lead to flare-ups during the grilling process, so doing so will keep your grill’s flames as tame as possible. Then, pat dry the meat on all sides and sprinkle them with kosher salt and pepper.
2. Make the lamb marinade: In a small bowl, whisk together the olive oil, garlic, thyme parsley, lemon zest, and lemon juice. 
3. Marinate the lamb: Once thoroughly mixed, spread the herb rub over the top and sides of the lamb racks, cover them with stretch film, and let them come to room temperature (30-60 minutes).

4. Prep the grill:
   1. Gas grill: Turn the grill burners to “high,” cover the grill, and let it preheat to 450 degrees F. (230 degrees C.). As the grill heats, scrape the grates of any food residue and wipe them down with a paper towel dipped in olive oil to generously coat the grates. Then, right before searing your lamb, turn off all the burners except for the primary one, then close its cover until it reaches 450 degrees F. again.
   2. Charcoal grill: Light up your grill, being sure that you create a “hot zone”—an area directly over the hot coals—and a “cool zone” (i.e., an area that’s not directly over the coals). Then, just as you would for a gas grill, scrape and oil the grates and wait until the coals ash over.
5. Sear the meat: Place each rack of lamb over the hot side of the grill/primary burner, ensuring that their fat side down. Cover the grill and let the meat sear for five minutes.
6. Grill the lamb rack over low heat: Turn over the lamb racks and reposition them, bone side down, over the cooler end of the grill (i.e., over the secondary burner that you turned off earlier). While keeping the primary burner on, cover the grill and cook the lamb for 15-17 minutes or until you reach your preferred level of doneness (be sure to check the temperature and doneness guide below.)

7. Let the meat rest: Transfer the grilled frenched lamb rack to a cutting board, tent it loosely with aluminum foil, and rest for ten minutes.
8. Carve and serve: Hold the rack vertically so its exposed ribs point toward the ceiling. Then, use a sharp knife to cut the lamb between the ribs, place the individual lamb chops on a serving platter, and enjoy!

Grilled Rack of Lamb Time & Temperature Guide

Below is a simple guide that will walk you through all the details about temperature, timing, and resting so that your racks come out as succulent, smoky, and perfectly cooked as possible.

• Weight of the lamb: Before considering how long to grill your meat, you should assess the weight of your cut. There’s a direct correlation between the weight of the meat and how long it takes to cook, so if you have racks of lamb that are lighter or heavier than 1 – 1 ½ lbs., you’ll have to adjust your grill time accordingly.
• Direct and indirect heat: I found that the best way to grill a rack of lamb is by getting the grill’s temperature up to 450 degrees F., then alternating the meat between the hot and cool sides of the grates. More specifically, I began by searing my racks of lamb over direct heat (AKA the “hot zone”) for five minutes, then flipping them to cook over indirect heat (AKA the “cool zone”) until done. That being said, how long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your preferred level of doneness. After the initial five minutes of searing time, your lamb must grill for an additional 14-20 minutes before it’s ready to remove from the heat.
• Carry-over cooking: Due to carry-over heat, your meat will continue to cook even after you take it off the grill. Therefore, your lamb’s final temperature will increase by 5 degrees F. (or so) during the resting period.
• Instant-read thermometer: Because grilling can be technical, a digital meat thermometer will be your best friend when trying to gauge the temperature of your grilled rack of lamb. Simply insert the probe into the thickest part of the meat, avoiding contact with the bones, to get an accurate reading.

Below, I’ve included a table showing precisely what temperatures and cooking times you should aim for to achieve your ideal level of doneness. Remember, too, that the approximate grilling time listed refers to the lamb’s cooking time over indirect heat—in other words, the additional grilling time necessary after its five-minute sear.

(Note: While you can cook your lamb anywhere from medium-rare to medium-well, I should also mention that the USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure the meat is as safe as possible to eat, as this heat eliminates any harmful bacteria.)

How to Make Ahead, Store Leftovers, & Reheat

This barbecue lamb rack is a great recipe for easy meal prep, whether you want to prepare it beforehand or enjoy your leftovers throughout the week. 

• Make ahead: You can prepare your racks of lamb up to one day in advance. To do so, cut and trim your lamb, pat it dry, season it with salt and pepper, and cover its top and sides with marinade. Then, cover the lamb with stretch film and store it in the refrigerator overnight. Just be sure to remove your lamb from the fridge 30-60 minutes before grilling, as this resting time will allow the meat to come to room temperature.
• Storage: You can store your lamb in an airtight container in the refrigerator for up to 3-4 days after grilling. I recommend storing your grilled lamb unsliced, as the whole cut will retain its juices better during reheating. However, you may store the individual chops if you’ve already sliced the rack. 
• Reheating: To reheat your lamb, I highly recommend placing it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until heated through. Though others may opt to reheat their meat in the microwave, I find that reheating it in the oven results in much more succulent, evenly heated lamb chops.
• Freezing: For longer storage, you may store your grilled lamb—sliced or whole—in the freezer for 2-3 months. Just be sure to place your meat in a freezer-safe Ziploc bag with as much air removed as possible, and thaw the frozen lamb in the refrigerator overnight when ready to eat.