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!).
Ingredients
The Lamb
2racksof lamb, frenched
3tablespoonsolive oil
1tablespoonEACH: finely minced parsley, rosemary, and thyme
2teaspoonsdijon mustard
1teaspoonEACH: sea salt and pepper
3clovesgarlic, very finely minced
Pea and Mint Pesto
1cupfrozen peas, thawed
¼ cupmint leaves, packed
¼ cupgrated parmesan cheese
¼cupolive oil
1tablespoonlemon juice, fresh is best
¼ teaspoonsea 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
The size of a rack of lamb can vary between a small 1-pound rack and a large 2-pound rack.