Grilled Rack of Lamb Recipe
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
- 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
The size of a rack of lamb can vary between a small 1-pound rack and a large 2-pound rack.
Serving: 1 serving = ¼ of the recipe, Calories: 585kcal, Carbohydrates: 4g, Protein: 19g, Fat: 54g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 375mg, Potassium: 322mg, Fiber: 2g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 11mg, Calcium: 40mg, Iron: 2mg