This grilled rack of lamb is simple and guaranteed to create juicy grilled lamb chops with a crisp, seared outside.
Course Dinner, Entree, Grilled
Cuisine American, French
Keyword grilled lamb chops, Grilled rack of lamb, how to grill a rack of lamb
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Resting Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 8lamb chops
Calories 165kcal
Author Plating Pixels
Ingredients
1wholerack of lambabout 8 ribs
½teaspoonsalt
¼teaspoonblack pepper
3 to 5stalksfresh rosemary leaves
Instructions
Coat both sides of the rack of lamb with salt and pepper or desired seasonings such as Greek seasoning. Let sit at room temperature for about 30 minutes.
Submerge rosemary in a bowl of water to soak
Preheat the gas grill to medium-high heat, or 400-450° F.
Lightly grease the grill grate. Place rosemary in a small bunch over the grates to create a bed. Top with the lamb rack and close the lid. Grill for 6 to 8 minutes, or until bottoms are browned with sear marks.
Remove and discard the rosemary leaves. Rotate the rack, close the lid, and grill 5 to 7 minutes more, or until the internal temperature reaches at least 145° F for medium.
Remove the rack from the grill and let rest at least 10 minutes before serving. Slice between the bones to create lamb chops then serve.
Notes
Alternate seasonings: Besides salt and pepper, try some of these for extra variety: All-seasoning salt, Greek seasoning, Italian seasoning, Cajun seasoning, lemon pepper, or garlic salt.
It’s best to let meat rest at room temperature before grilling for more even cooking, but this can be skipped if needed to save time.
Grilling on a bed of rosemary leaves will create smoke and infuse flavors into the meat. Be sure to soak the rosemary stalks in water before grilling to prevent burning.
Grease the grill grates with cooking oil to prevent sticking.
Internal cooking temps: Medium rare: 145 to 150° F. Medium: 150 to 155°. Medium-well: 155 to 160° F. Well-done: 160°+ F
How to store leftovers: Refrigerate in a sealed container for up to 3–4 days. Freeze tightly sealed for up to 3–4 months.