How To Grill A Rack Of Lamb
How To Grill A Rack Of Lamb

How To Grill A Rack Of Lamb

How To Grill A Rack Of LambWhen it comes to grilling a lamb, nothing comes close to the taste of perfectly grilled tender rib meat. How to grill a rack of lamb can be intimidating for many of us. Many people fear that the meat will turn out undone, bland, or too tough.

If you are planning a whole family dinner, a treat for two and you cannot seem to make up your mind on what to cook, try grilling a hearty rack of lamb.

If you are new to grilling, you do not need to worry about undone meat since you can easily use a meat thermometer to check its doneness. Meat thermometers give accurate real-time readings about the meat’s internal temperatures.

How To Grill A Rack Of Lamb

A grilled rack of lamb tastes better than just putting it in an oven or frying it in a pan. The smoky, refreshing flavour left by the charcoal, pellet, or gas smoke leaves you craving for more.

 Keep it simple and allow the meat to sear quickly over the fire before allowing it to cook over medium heat on the grill. The meat will be tender and tasty with the perfectly browned crust if you follow the recipe outlined below.

How to Grill a Rack of Lamb –  What You Will Need :
  • Two racks of lamb every 2 ½ pounds with excess fat and chine bones removed.
  • Freshly ground black pepper
  • Salt
  • Three tablespoons of Dijon mustard
  • Two tablespoons of chopped rosemary
  • Three teaspoons chopped thyme
  • Extra virgin olive oil
Step 1. Preparing The Meat

Choose a rack that has straight bones plus round meaty ends. Trim the excess fat from the rack of lamb. To do this, cut out the excess fat by the use of a sharp knife. Place the meat into a resealable plastic bag or a baking dish.

Combine the freshly ground pepper, salt, Dijon mustard, chopped rosemary, thyme, and virgin oil, and mix them using a blender or a food processor. Slather the mixture on the meat portion.

Seal the plastic bag or cover the baking dish with plastic wrap. Allow the meat to marinate for 8-12 hours in the refrigerator. Remove the rack of lamb from the fridge 1 to 2 hours before you cook it so that it comes to room temperature.

Meat that is prepared directly from the refrigerator does not cook evenly, and it remains hard even after cooking. Remove the rack from the marinade and reserve the marinade.

Wrap the bones with aluminum foil before placing them on the grill.

Step 2. Set The Grill

Before you heat the grill, make sure that the whole grill and the grill grates are clean. If your grill requires cleaning, use gentle products to clean it. Always follow the grill’s manufacturer’s cleaning instructions.

After making sure that the grill is clean, prepare it for indirect and direct cooking over medium heat (350°F-450°F). If you are using a charcoal grill, it can be hard to determine when it reaches medium-high heat.

Test the temperature by placing your hand 4-5 inches above the hot charcoal. If you can hold your hand up for around 5 seconds, then the grill is at medium heat level and ready for use.

Step 3. Grilling

Place the marinated rack of lamb over direct medium heat. Put the rack on the grill in such a way that the ribs point toward the grill’s cooler sides. The thickest part of the meat should be over the hottest part of your grill.

Sear the meat for 2 minutes on each side. Be on the lookout for fire flare-ups when cooking your meat. Use the marinade you prepared before to evenly and continuously brush the rack with it. 

If you do not have a grilling brush spoon the marinade and spread it with a rubber spatula on the rack.

After searing, move the rack of lamb to the cooler side of the grill and close the grill’s lid. While basting the meat with the marinade, make sure that the meat is not getting burnt. The meat should continue to brown well on both sides.

Allow the meat to cook for 30-40 more minutes on each side over medium heat. Before flipping the meat, make sure that each side is has a golden brown color on the bottom.

Check the meat doneness by inserting a meat thermometer’s probe into the center of the meat.

The readings should be around 120°F (50°C) for rare lamb and 150°F(65°C) for medium done lamb. Meat continues to cook for some time with the internal temperatures when removed from the grill.

Step 4. Serving

After removing the rack of lamb from the grill, set it aside for five to ten minutes before carving. To carve, make the rack stand up with the bones facing away from your body. By the use of a sharp knife, slide the blade between the bones and the meat.

Cut the rack of lamb into sizeable chops after carving each rib. For a delicious summer meal, hearty salads go hand in hand with the good chops. Spinach salad, fattoush salad, or tabouli salad are all salad varieties that can go hand in hand with your chops.

A rack of lamb does not need a lot of seasonings to add flavor. Serve 2-3 chops of the lamb per person use olive oil, pepper, and salt if you do not like a lot of seasonings in your food.

For those who love garlic and rosemary, the two spices combine well to give the chops a unique flavor. Fresh oregano or thyme also is delicious.

If you would like to have a complete Mediterranean feast, get in the kitchen and make delicious hummus to accompany the chops.

Homemade or store-bought pita bread, tzatziki, or Greek salad all add up to the various foods you can combine with your rack of lamb.