Grilled Rack of Lamb
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The secret to a perfectly grilled rack of lamb is to keep it simple. Here’s how to put a delicious, impressive, grilled rack of lamb on the table (with a side of fresh pea and mint pesto!)
Grilled rack of lamb might sound like the kind of thing reserved for fancy restaurants, but it’s actually surprisingly simple to make at home. And honestly, when the ingredients are this good, simple is exactly the right approach. A generous coating of herbs, garlic, Dijon, olive oil, salt, and pepper is all the lamb really needs before hitting the grill.
The high heat creates a beautifully crisp, flavorful crust on the outside while keeping the inside tender and juicy. Fresh rosemary, thyme, and parsley pair perfectly with the rich flavor of the lamb, while Dijon and garlic add just enough sharpness and depth without overpowering the meat.
What I love most about this recipe is how impressive it feels for so little effort. Once sliced into chops, the lamb is buttery tender and packed with flavor — exactly the kind of meal that makes everyone at the table go quiet for a minute after the first bite.
Tips for a perfectly grilled rack of lamb
- Season the lamb well. There’s nothing better than the salty charred bits.
- Let the rub sit and marinate the lamb while you work on other components of the dish, like the pea and mint pesto.
- Cut most of the fat off the rack. If you leave the fat on, it will end up being chewy and the meat won’t sear due to the short grilling time needed.
- Sear the lamb on high, direct heat to get a nice crust and then lower the heat and move the meat to a cooler side of the grill to continue cooking the inside.
- Don’t overcook it. You want the internal temperature to be 125 degrees Fahrenheit when you take it off the grill. Use a meat thermometer for best results. And remember you’re aiming for a medium-rare to medium cook.
- Once cooked, let the rack of lamb sit and rest for 10 minutes. This will allow the meat to retain some of its juices once you cut into it. If you cut while it’s too hot, all the juices will leak out.
What to serve with grilled rack of lamb
While you let your grilled rack of lamb shine as you meal’s centrepiece, here are some side dishes that will really make the meal sing:
Grilled Rack of Lamb Recipe
Ingredients
The Lamb
- 2 racks of lamb (frenched)
- 3 tablespoons olive oil
- 1 tablespoon EACH: finely minced parsley, rosemary, and thyme
- 2 teaspoons dijon mustard
- 1 teaspoon EACH: sea salt and pepper
- 3 cloves garlic (very finely minced)
Pea and Mint Pesto
- 1 cup frozen peas (thawed)
- ¼ cup mint leaves (packed)
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
- 1 tablespoon lemon juice (fresh is best)
- ¼ teaspoon sea salt
Instructions
- Preheat your grill to high heat – about 600 degrees Fahrenheit. In a small bowl, mix the olive oil, parsley, rosemary, thyme, dijon, salt, pepper, and garlic.3 tablespoons olive oil, 1 tablespoon EACH: finely minced parsley, rosemary, and thyme, 1 teaspoon EACH: sea salt and pepper, 3 cloves garlic, 2 teaspoons dijon mustard
- Rub this mix all over the meat on both racks of lamb. Let this wet rub marinate the meat while you make the pesto.2 racks of lamb
- Combine all the pesto ingredients together in a small blender or food processor and blend until mostly smooth.1 cup frozen peas, ¼ cup mint leaves, ¼ cup olive oil, 1 tablespoon lemon juice, ¼ teaspoon sea salt, ¼ cup grated parmesan cheese
- Sear the meat, fat side down, until it is well browned, about 5 minutes.
- Turn the heat down to medium (about 400 degrees Fahrenheit), flip the lamb racks over, and prop them up so that they're standing with the bones resting against each other. Continue to cook them for another 15 minutes for a small rack or 25 minutes for a large rack (see notes), until they reach an internal temperature of 125 degrees Fahrenheit.
- Remove the lamb from the grill and let it rest for 10 minutes. Cut the rack into 2 bone pieces and then serve it with the mint pesto on the side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More lamb recipes to try
For more inspiration, check out all of our lamb recipes!
Love the idea of this pea pesto sauce for simple grilled lamb chops! Will absolutely have to try it our while its still nice out.
It really is tasty! I could eat lamb chops everyday and it’s so nice to freshen it up a little. 🙂
This looks great. We cook with lamb a lot – down here in Australia it’s a staple! I have roasted a rolled shoulder of lamb with a mint and parsley pesto stuffing before, also delicious, a good combination of flavours.
I’m going to have to try that stuffed roasted lamb … it sounds so good!