This really is the perfect Grilled Rack of Lamb. It’s tender in the middle, loaded with flavor from a simple spice rub, and seared to create a crispy browned crust.
Lamb seems to be the one protein that people immediately have a strong opinion on. You either love it or you don’t. Want my opinion? Anyone that doesn’t like lamb just hasn’t had the right lamb.
And let me tell you, this perfect grilled rack of lamb will convert any non-lamb lovers right over to the other side. This is one of the most delicious recipes you can sink your teeth into! And altho this looks like a 5-star restaurant-worthy meal, it’s really an easy recipe.
Prepare to be amazed.
What you need to make this recipe
- Dijon Mustard – make sure you use a good quality dijon mustard for the best flavor!
- Salt and Pepper – brings out the flavors of the other ingredients and adds just a touch of spice to the marinade. We always use kosher salt and freshly ground black pepper.
- Rosemary – I use fresh rosemary for the best flavor. Be sure to chop it well before adding it to the rub.
- Brown Sugar – gives a touch of sweetness to the meat to offset the spicy tanginess of the other ingredients and the smokiness of the grilled lamb.
- Garlic – I recommend freshly minced garlic cloves for a more vibrant flavor, but if you have pre-minced garlic that will work as well.
- Apple Cider Vinegar – gives a subtle tangy flavor and works into the meat to create a more tender texture.
- Lamb – you’ll need two racks of lamb, frenched.
This stunning cut can look intimidating to cook, but if it’s your first time grilling lamb, this is a simple recipe that you will master!
How to make the perfect grilled rack of lamb
First, be sure to clean and oil your grill, then preheat for indirect heat by building a fire only on one side of the grill.
In a small bowl, whisk together the mustard, salt, pepper, rosemary, brown sugar, garlic, and apple cider vinegar.
Rub the spice mixture liberally over the racks of lamb and then let it rest for 20 minutes.
Next, place the lamb, fat cap side down, on the hot side of the grill, and allow grill marks to appear for a hard quick sear. This will take anywhere from 3-6 minutes. Watch for flare-ups while over the direct heat source, and be sure to move the rib rack as needed to avoid burning.
Transfer the lamb to the cooler side of the grill, fat side up, and cook for another 15-25 minutes until the internal temperature reaches 130 degrees f.
The overall thickness and weight of your rack will determine how long this takes. Always be sure to insert your temperature probe in the thickest part of the meat.
Remove from the grill, wrap in foil, and allow to rest for 10 minutes before slicing and serving.
You can choose to serve this as an entire rack of lamb chops to be sliced tableside for presentation or slice and serve them as lamb lollipops.
How to buy rack of lamb
When you’re looking for rack of lamb at the store, look for a frenched rack of lamb. That means it has been trimmed with the top of the rib bones have been cleaned of meat. If you want a slightly cheaper option, you can buy a whole, untrimmed rack and do the trimming yourself. This will just require a little more work for you.
As far as the amount goes, that depends on how many people you’re serving. I usually plan on 2-3 chops per person and then buy accordingly!
How long should you grill rack of lamb?
In this recipe, I grilled the lamb on the hot side of the grill grates for 3-6 minutes, then for an additional 15-25 minutes on the cooler side.
The exact amount of time will depend on how well-cooked you like your lamb, which is best determined by the internal temperature with a meat thermometer. Here are my rough guidelines for doneness:
Rare115-120ºFMedium-Rare120-125ºFMedium130-135ºFMedium-Well140-145ºFWell-Done150-155ºF
Remember the internal temp will rise about 5 degrees while the meat rests. For best results, pull the meat from the grill 5 degrees earlier than your ideal serving temperature.
Tips, tricks, and notes for this recipe
- Let the lamb rest before you cook it. After you rub the spice mixture over the lamb, let it sit for 20 minutes before you grill it. This allows the vinegar to begin breaking down the meat and the flavors to soak in for better taste and texture.
- Sear on direct heat first. The first 3-6 minutes over direct heat sears the lamb which locks in the moisture and flavor and creates that rich crust on the exterior of the meat.
- Let the lamb rest after you cook it. This gives the juices and flavor time to settle back into the meat. If you cut into it right away, the moisture could run out and you’ll lose a ton of flavor.
- If the lamb isn’t quite as crispy as you prefer, you can broil it for a bit after you grill it to crisp it up a little more.
What to serve with rack of lamb
Pair this lamb with a dry red wine, a lemon wedge and amazing side dishes. I love to serve grilled rack of lamb next to a couple of delicious side dishes. Here are a few of my favorites:
- Cayenne Maple Roasted Veggies
- Creamy Mashed Potatoes
- Roasted Brussels Sprouts
- Herb and Bacon Cottage Cheese Biscuits
How to store Leftovers
Leftover grilled rack of lamb will last wrapped in foil or in an airtight container in the fridge for up to 3 days. To freeze cooked lamb, divide it into smaller portions, wrap it in cling wrap followed by foil, then place it into a ziplock bag and store it in the freezer for up to 2 months.
To reheat, thaw if frozen, then warm on a sheet pan under a broiler for 2-4 minutes or in the microwave until warmed through.
