Grilled Rack of Lamb with Garlic and Herbs (Actually Easy!)
Grilled rack of lamb with garlic and fresh herbs, cooked perfectly using a simple two-zone grill method. Elegant, flavorful, and 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.
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