This Grilled Rack of Lamb with Garlic and Herbs is one of those recipes that looks impressive but is surprisingly simple once you know how to manage the grill. With a fresh herb marinade, quick sear, and gentle indirect heat, you get tender, juicy lamb with beautiful flavor-without burning or drying it out.
As a cookbook author and recipe developer, is the kind of dish I love making for a special occasion, dinner party, or holiday meal when I want something elevated but not fussy. If you've ever been intimidated by grilling lamb, this method is approachable, forgiving, and absolutely doable.
If you enjoy elegant-but-easy dinners, this one deserves a spot in your rotation. If you're looking for more delicious lamb recipes, check out our Lamb Tenderloin and Easy Lamb Chops,
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Why You'll Love This Grilled Rack of Lamb
- Restaurant-worthy but made at home
- Simple herb marinade with fresh, classic flavors
- Clear grill method that prevents burning
- Perfect for entertaining or special occasions
- Naturally low-carb and high-protein
Ingredients
Here are the ingredients you'll need for this recipe:
- Olive oil
- Fresh rosemary
- Fresh dill
- Fresh oregano
- Fresh thyme
- Garlic - Always use fresh garlic, not jarred!
- Kosher salt
- Black pepper
- Rack of lamb, frenched - I like buying these at Costco or Sam's Club.
See recipe card below for quantities.
Directions
Let's make this recipe together!
Marinate
In a large zip-top bag or shallow dish, combine the olive oil, rosemary, dill, oregano, thyme, garlic, salt, and black pepper. Add the rack of lamb and massage the marinade all over the meat. Marinate for 1 hour up to overnight. Remove from the refrigerator about 30 minutes before grilling to bring to room temperature.
Grill
Preheat the grill to medium-high heat and set up two heat zones (direct and indirect). Place the lamb meat-side down over direct heat and grill for 4-5 minutes until nicely browned. Flip and grill fat-side down for 2-3 minutes, watching closely to avoid flare-ups. Move the lamb to indirect heat, meat-side up, and grill for 8-12 minutes, until the internal temperature reaches 125-130°F for medium-rare or 135°F for medium.
Rest and Serve
Remove the lamb from the grill and let it rest for at least 10 minutes. Slice between the bones and serve immediately.
Substitutions and Variations
- Herbs: You can swap dill for parsley or add mint for a more classic lamb pairing.
- Garlic: If you're sensitive to garlic, reduce slightly or use roasted garlic instead.
- Grill method: This works on both gas and charcoal grills-just be extra mindful of flare-ups with charcoal.
- Finish: A drizzle of olive oil or a squeeze of lemon right before serving adds brightness.
Tina's Tips and Tricks
- Trim excess marinade from the surface of the lamb before grilling to reduce flare-ups.
- Always use two-zone grilling to avoid burning the exterior before the inside is done.
- Lamb cooks quickly-use an instant-read thermometer for best results.
- If the lamb is browning too fast, move it to indirect heat sooner.
- Letting the lamb rest is essential for juicy, tender slices.
Recipe Storage and Reheating
- Storage: Store leftover lamb in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a low oven (300°F) until warmed through, or slice cold and serve at room temperature to avoid overcooking.
Frequently Asked Questions
You should marinate a rack of lamb for at least one hour up to one day.
Yes! Lamb can be eaten medium to rare and is most tender when cooked this way. Always use a meat thermometer to determine temperature of meat. Aim for 125-130°F for medium-rare or 135°F for medium.
We recommend serving a rack of lamb over couscous, or orzo and serving with grilled vegetables for excellent presentation of a delicious meal!
Pairing Suggestions
Grilled Rack of Lamb with Garlic and Herbs (Actually Easy!)
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped dill
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 3 garlic cloves chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 rack of lamb frenched
Instructions
- Marinate the lamb. In a large zip-top bag or shallow dish, combine olive oil, rosemary, dill, oregano, thyme, garlic, salt, and black pepper. Add the rack of lamb and massage the marinade all over the meat. Marinate for 1 hour up to overnight.
- Bring to room temperature. Remove the lamb from the refrigerator about 30 minutes before grilling to take the chill off. This helps it cook more evenly.
- Preheat the grill. Preheat the grill to medium-high heat, then create two heat zones: one side with direct heat and one side set to low or indirect heat.
- Sear the lamb. Place the lamb meat-side down over direct heat. Grill for 4-5 minutes, uncovered, until nicely browned.
- Render the fat. Flip the lamb and grill fat-side down for 2-3 minutes, watching closely to avoid flare-ups.
- Finish over indirect heat. Move the lamb to the indirect heat side, meat-side up. Close the grill and cook for 8-12 minutes, until the internal temperature reaches 125-130°F for medium-rare or 135°F for medium.
- Rest. Remove the lamb from the grill and let it rest for at least 10 minutes before slicing.
- Slice and serve. Slice between the bones and serve immediately.
Notes
- Pat excess marinade from the surface of the lamb before grilling to reduce flare-ups.
- If the lamb is browning too quickly, move it to indirect heat sooner.
- A squeeze of fresh lemon right before serving pairs beautifully with the herbs.
- Always use an instant-read thermometer for best results.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Emily Tesmer says
Life can be crazy and trying to make meals feel special can be hard! My mom and I had an unexpected night that was just the two of us and we wanted just that... for it to feel special while also being able to enjoy our time together and not worry about reservations or having to leave the table when the meal was done. This lamb rack was perfect for just that!! Easy to throw together but something we don't enjoy all the time!
Tasting With Tina says
So happy you both loved this recipe and were able to enjoy it over quality time together!
Allison Orth says
Delicious, easy-to-follow recipe. The rack turned out flavorful, moist and when cooked on the BBQ, created crisp small bits of fat. Amazing date night dish!
Christina Musgrave says
So happy you enjoyed the recipe!
Jess says
Made this for my fiancé for our anniversary and he loved it! It was my first time making lamb and the recipe eased any worries that I had! Will be making again
Christina Musgrave says
So happy you enjoyed the recipe! Making lamb really can be easy!
Virginia Rumford says
This is so delicious. Looks a little intimidating, but the recipe is easy to follow.
Christina Musgrave says
Thank you! A rack of lamb is always such an impressive entree!