Grilled Rack of Lamb: Perfect for Spring - Legends of the Grill (2024)

This Grilled Rack of Lamb is one of my favorite spring grilling recipes. It’s coated with a super flavorful wet rub made with rosemary, parsley and thyme, then grilled to medium-rare in under 20 minutes.

Whenever we’re celebrating a special occasion or having friends over for a nice meal in the spring (well, any time of year really), I like to make this impressive grilled rack of lamb. I can’t even express how wonderfully tasty it is.

I know that lamb can be very expensive in the U.S., which saddens me greatly, but if you find it on sale or just want to splurge, you won’t go wrong with this recipe. Serve it along side of grilled asparagus and grilled spring onions.

Why You’ll Love It

• Unmatched Flavor: The natural richness of lamb combined with a smoky char from the grill creates a taste sensation that’s both unique and deeply satisfying.
• Elegantly Impressive: Serving a rack of lamb is an effortless way to elevate any meal into a special occasion. Its presentation is as stunning as its taste.
• Simplicity in Preparation: Despite its luxurious appeal, grilling a rack of lamb is straightforward and doesn’t require complex cooking skills.

» Looking for more great spring grilling recipes?

Ingredients You Need

• Rack of Lamb – I usually buy a 2-3 pound rack that’s trimmed and frenched
• Olive Oil – This is the base of your wet rub so use a nice-tasting oil.
• Dijon Mustard – Dijon is the perfect flavoring for lamb.
• Herbs: Rosemary, thyme, parsley or cilantro – I never have all three fresh herbs on hand so I try to at least use one fresh, even if the others are dried.
• Seasonings: Paprika, salt, ground Black Pepper

Equipment Needed

• Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
• Propane or Charcoal – Depending on your setup.
• Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
• Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.

Helpful Tips

• It’s possible you’ll get a flare up when you sear the lamb, because of the fat layer. Be prepared with long grill tongs to quickly move the lamb away from the flame until it subsides. If you continue to get flare ups, turn down the heat.
• It’s always a good idea to use a meat probe to monitor the internal temperature of the meat. That’s the only way to know when it’s cooked properly.

How to Make Grilled Rack of Lamb

Step 1: Prep and season the lamb

Pat dry the lamb with a paper towel and trim excess fat, leaving about 1/4 inch.

Blend garlic, rosemary, thyme, smoked paprika, black pepper, salt, olive oil, and Dijon mustard into a wet rub. Coat the lamb evenly with this rub. Let it marinate in the fridge, covered, for at least 4 hours or overnight for deeper flavor.

Step 2: Preheat the grill

When you’re ready to grill, preheat the grill for two-zone grilling. That means one side is on medium-high heat (the grill temperature should be 400° F(205°C) to 425° F(220°C)), and one side is either off or on low heat.

Step 3: Grill

Once the grill is hot, place the rack of lamb, fat side down, on the medium-hot side of the grill. Be prepared for flare-ups.

Because the grill is at so high a temperature, you might find that the fatty lamb causes fire to flare. If you have this issue, see our notes below for how to handle it.

Grill it for about 6 minutes to form nice grill marks. Don’t worry about overcooking at this point. That fat cap needs to render down.

Turn the rack over and place it on the indirect heat side of the grill. If available, insert a digital probe into the thickest part to monitor the internal temperature. Close the lid and cook for 15-20 minutes, or until the internal temperature reaches 130°F (50°C) for medium rare or 135°F (55°C) for medium.

Once the lamb chops are cooked to your preference, transfer it to a serving platter and let it rest for 5 minutes before slicing and serving.

How to Handle Flare Ups

If your rack of lamb flares up on the grill, it’s crucial to handle the situation calmly and safely to prevent the meat from burning and to avoid any potential hazards. Here’s what to do:

1. Keep the grill clean: Before starting your grill, make sure the grates and drip trays are clean to minimize the risk of flare-ups. Grease and food residue can easily catch fire.
2. Move the meat: If you get a flare up under the meat, use grill tongs to move the rack of lamb to the cool side of the grill away from the flames and leave it there until you can get the flames under control.
3. Reduce the heat: If you’re using a gas grill, lower the heat on the hot side. For charcoal grills, you can close the vents to reduce oxygen flow, which in turn lowers the flames.
4. Cover the grill: Closing the grill lid can help suffocate the flames by reducing the oxygen inside the grill. Just keep a close eye on it to make sure the fire calms down. As long as you leave the lamb on the cool side, far enough away from flames, it won’t have an adverse affect.
5. Never leave the grill unattended: Always keep an eye on what you’re grilling. Most flare-ups can be controlled if caught early.

Storing and Reheating

Storing: Allow your cooked rack of lamb to cool to room temperature before wrapping it tightly in foil or placing it in an airtight container. Store it in the refrigerator if you plan to eat it within three days. For longer storage, freeze the lamb, ensuring it’s well-wrapped to prevent freezer burn.

Reheating: To preserve the tenderness of the meat, reheat your lamb gently. Place it in a preheated oven at 325°F (about 165°C) until just warmed through. Avoid microwaving, as it can dry out the meat and affect its texture.

Questions About the Recipe

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