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Grilling a rack of lamb can seem intimidating, but with the right technique, you can achieve perfectly grilled, tender rib meat that is bursting with flavor.
If you’re new to grilling, using a meat thermometer can help you ensure that the lamb is cooked to perfection, eliminating any concerns about undercooking or overcooking.
To start, nothing compares to the taste of a well-grilled rack of lamb.
The tender meat, seasoned with herbs and spices, develops a delicious crust on the outside while remaining juicy and flavorful on the inside.
However, many people may feel apprehensive about grilling lamb, worried that it may end up underdone, bland, or tough.
Grilling a rack of lamb is easier than you might think, and using a meat thermometer can provide you with confidence in achieving the desired level of doneness.
So, don’t let the fear of overcooking or undercooking deter you from grilling a rack of lamb.
With the right approach and a meat thermometer as your guide, you can create a memorable and delicious grilled rack of lamb that will impress your guests or make for a special meal with your loved ones.
Here is a simple step-by-step guide to help you grill a rack of lamb.
Ingredients
- Rack of lamb (about 2 pounds)
- Olive oil
- Salt and pepper
- Any desired herbs or spices for seasoning
- Optional: garlic, rosemary, thyme, or other herbs for flavor
Equipment
- Grill (gas or charcoal)
- Meat thermometer
- Tongs
- Basting brush (optional
Instructions
- Prepare the rack of lamb. Start by trimming any excess fat from the rack of lamb, leaving a thin layer for flavor. If desired, you can remove the membrane, which is the thin layer of skin covering the bones, from the back of the rack for a more elegant presentation. Season the lamb generously with olive oil, salt, pepper, and any other desired herbs or spices for flavor. You can also add minced garlic, rosemary, thyme, or other herbs to enhance the flavor.
- Preheat the grill. Preheat your grill to medium-high heat. For a gas grill, set the burners to medium-high heat. For a charcoal grill, light the charcoal and let it burn until it’s covered with white ash, then spread it out in an even layer.
- Sear the rack of lamb. Place the rack of lamb on the preheated grill over direct heat, bone side down. Sear the lamb for about 2-3 minutes per side, until it develops a nice crust and grill marks. Use tongs to carefully flip the rack to sear all sides evenly.
- Move to indirect heat. Once the rack of lamb is seared, move it to indirect heat on the grill. If you’re using a gas grill, turn off the burners on one side and place the lamb on that side. If you’re using a charcoal grill, move the lamb to a cooler part of the grill away from the direct heat. Close the grill lid and continue cooking the lamb using indirect heat.
- Cook to desired doneness. Insert a meat thermometer into the thickest part of the lamb, avoiding the bone. Cook the rack of lamb to your desired level of doneness. For medium-rare, cook until the internal temperature reaches 135°F (57°C), for medium, cook to 145°F (63°C), and for medium-well, cook to 150°F (66°C). This will take approximately 15-20 minutes depending on the thickness of the lamb and the desired doneness.
- Rest the lamb. Once the lamb reaches the desired internal temperature, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and ensures a juicy and flavorful result.
- Slice and serve. After resting, slice the rack of lamb into individual chops and serve immediately. The chops should be pink and juicy in the center with a flavorful crust on the outside.
Grilling a rack of lamb is a relatively quick and simple process that results in a delicious and elegant main course.
By following these steps and monitoring the internal temperature, you can grill a rack of lamb to perfection and impress your guests or enjoy a special meal with your family.