Grilled Rack of Lamb

This Grilled Rack of Lamb with rosemary Dijon finishing oil makes an elegant main for a holiday dinner or dinner party yet is almost effortless to make and even easier to serve. Grilling lamb allows the flavour to shine through, reduces clean up, and avoids lingering kitchen odours.

Everyone loves a Boneless Leg of Lamb, but not everyone has the time for slow roasting. That’s where this Grilled Rack of Lamb recipe comes in. It’s delicious, ready in minutes, and just as awe inspiring for a special dinner with family or friends. Serve it with a green salad and Duchess Potatoes for that extra ‘wow’ factor.

Grilled Rack of Lamb

Even though I grew up on beef, I always feel that there is something so elegant about a rack of lamb: the curved bones, the rosy interior, and the way it slices into perfect chops.  It looks like a restaurant showpiece, but it is surprisingly easy to prepare. This lamb is succulent and rich with resinous rosemary, gentle garlic warmth, and a fresh lift from red wine vinegar and Dijon mustard.

Grilling lamb outdoors makes the process even easier. The fat renders cleanly over open flame, you get superior caramelization, and you avoid lingering cooking aromas inside the house. The result is deeply savory, aromatic, and beautifully balanced.

This recipe relies on three simple principles: proper seasoning, two-zone grilling, and a thermometer. That’s it. Just high heat for a beautiful crust, gentle finishing heat for precise doneness, and a bright rosemary-Dijon finishing sauce that makes everything shine.

Ingredients for Rack of Lamb

The ingredients for this recipe are quite simple and very scalable for any number of people. Simply allot two lamb chops per person then choose the racks accordingly. You’ll need a grill with multiple heat zones, trusty barbecuing tongs, a few mixing bowls, a meat thermometer, a cutting board, and sharp carving knife.

• Rack of Lamb
• Kosher Salt
• Black Pepper
• Olive Oil
• Fresh Rosemary
• Garlic Clove
• Finishing Olive Oil
• Red Wine Vinegar
• Dijon Mustard
• Lemon

There are two types of olive oil in this recipe. Yes, you can use regular olive oil in the rub and in the finishing oil but using ‘the good stuff’ in any finishing capacity elevates any recipe.

How to Grill a Rack of Lamb

Here’s why grilling is the preferred method: Lamb fat has a distinctive aroma when it renders. It’s part of what makes lamb delicious, but when cooked indoors, that rich aroma can linger in your kitchen for hours. Grilling outside solves that instantly.

Additionally, since the fat renders cleanly over open heat, you get beautiful caramelization that you simply can’t replicate in a pan.

Prepare the Lamb

To begin, pat lamb racks completely dry with a paper towel. The drier the lamb, the better the crust will form. Season generously with salt and pepper. Next, mix the olive oil, rosemary, and garlic together in a small bowl.

Use a basting brush or your hands to rub a thin, even layer of the rosemary oil over the meat side and fat cap. Not too thick, just enough to give the meat some fragrance.

Refrigerate uncovered for 1-4 hours, if possible. This allows the meat’s surface to dry a little more, which will help develop a good brown crust. If short on time, let it sit at room temperature for 30 to 45 minutes.

Grill the Lamb

Prepare the grill by setting up a two-zone heat system on a gas grill. Preheat one (or two) side to high (450–500°F) and one side to low or off (if heating two burners high, then have the middle burner on low).

Once the grill is hot, clean then oil the grates well. Wrap the lamb bones with aluminum foil, if desired.

To sear the lamb, place it fat side down over direct high heat. Sear for 3 to 4 minutes until golden and lightly crisped. Flip and sear the bone side 2 to 3 minutes.

After searing, move the lamb, fleshy part down, to the cooler side of the grill and close the lid. Cook on indirect heat until internal temperature reaches 125°F for medium-rare (recommended) or 130°F for medium, around 10 – 15 minutes.

Remove the lamb slightly below your target temperature. The temperature will continue to rise while the meat is resting.

Transfer the lamb to a board or plate and tent loosely with foil. Allow the meat to rest for 10 to 15 minutes. This gives time for the juices to redistribute and ensures the lamb stays juicy.

Make the Finishing Oil

While the lamb rests, whisk good olive oil, finely chopped fresh rosemary, grated garlic, red wine vinegar, and Dijon mustard together in a small bowl or measuring cup. Season with Kosher salt and freshly ground black pepper.

Next, slice a lemon in half, brush it with olive oil and place it, cut side down, over high heat. Remove after 2 to 3 minutes, when the cut surfaces should be lightly charred.

To Serve

Stand the lamb racks upright and slice cleanly between the bones, creating individual chops. Arrange chops on a platter and spoon the finishing oil lightly over the cut surfaces. Serve with charred lemon halves alongside for squeezing.

Recipe Tips & Tricks

• Use a thermometer and determine desired doneness, 125°F for medium-rare or 130°F for medium.
• Remove the lamb slightly below your target temperature as it will continue to rise during resting.
• Lamb chops are better on the rare side of medium rare but if they are too rare, return the chops to the grill for 1 or 2 minutes. You can always cook more, but you can’t undo overcooking.
• Lamb is fatty, in case of a flare up, move immediately to indirect heat.

Storing and Reheating

Store leftovers sliced or whole rack in an airtight container in the refrigerator for up to 3 days. If you have any leftover rosemary-Dijon finishing oil, store it separately and bring it to room temperature before using.

Because lamb is best served medium-rare to medium, gentle reheating is important to prevent overcooking. The best method for a whole rack is low and slow:

Preheat the oven to 275°F then place the lamb in a small baking dish and cover it loosely with foil. Warm just until heated through, about 10 to 15 minutes. Spoon a little finishing oil over the meat before serving to restore moisture and shine.

For individual chops, use this quick method:

Reheat chops gently in a skillet over low heat for a few minutes per side. Avoid high heat; it will push the lamb past medium. Leftover lamb is also excellent sliced thin and served at room temperature with a spoonful of finishing oil.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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