Grilled Rack of Lamb

Name: Perfect Grilled Rack of Lamb
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 rack of lamb (8 ribs, ~1.5–2 lbs / 680–900g, frenched); 2 tbsp olive oil; 3 cloves garlic (minced); 1 tbsp fresh rosemary (chopped); 1 tsp fresh thyme leaves; 1 tsp salt; ½ tsp black pepper; 1 tsp Dijon mustard (optional, for extra flavor)

Grilled rack of lamb is one of those dishes that looks impressive but is surprisingly easy to pull off at home. A tender, juicy rack with a garlicky herb crust is perfect for a special family dinner, a holiday, or even a casual weekend treat.

I love grilling lamb because it’s quick and gives a smoky flavor you just can’t get in the oven. Even if you don’t have a fancy grill, a grill pan works just as well — you’ll still get that beautiful sear and flavor. A simple herb and garlic rub is all you need to elevate this dish.

Sliced grilled rack of lamb with mint garnish on a wooden cutting board.

Can I cook this in the oven instead of grilling?

Yes. Sear the rack in a hot skillet, then transfer to a 400°F (200°C) oven for 12–15 minutes for medium-rare.

How do I know when it’s done?

Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Lamb will continue to cook slightly while resting.

Can I marinate the lamb overnight?

Absolutely. Cover and refrigerate up to 12 hours for deeper flavor.

What sides pair best with grilled rack of lamb?

Roasted potatoes, grilled vegetables, fresh salads, mint sauce, or chimichurri all work beautifully.

Why did my lamb turn out tough?

Likely overcooked or not rested long enough. Use a thermometer and let it rest before slicing to keep it tender.

Perfect Grilled Rack of Lamb

Print Recipe

Prep Time 15

Cook Time 20

Marinating Time 30

Total Time 35

Servings: 4 people

Course: Main Course

Ingredients Method Notes

Ingredients

For the Lamb

1 rack of lamb 8 ribs, ~1.5–2 lbs / 680–900g, frenched
2 tbsp olive oil
3 cloves garlic minced
1 tbsp fresh rosemary chopped
1 tsp fresh thyme leaves
1 tsp salt
½ tsp black pepper
1 tsp Dijon mustard optional, for extra flavor

Method

Prepare the lamb:

Trim excess fat if needed. Pat the rack dry with paper towels.

Make the herb rub:

In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard if using. Rub evenly over the entire rack of lamb.

Marinate (optional):

Cover and refrigerate for 30 minutes to let flavors develop. You can also marinate up to 2 hours if time allows.

Preheat the grill:

Heat to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high on the stove.

Grill the lamb:

Place lamb fat-side down and sear for 4–5 minutes. Flip and sear the other side for 3–4 minutes. Move to indirect heat or lower the heat to medium and cook 10–12 minutes for medium-rare (internal temp ~135°F / 57°C). Adjust time for your preferred doneness.

Rest before slicing:

Remove from the grill and cover loosely with foil. Let rest for 5–10 minutes — this helps the juices redistribute and keeps the meat tender.

Slice and serve:

Cut between the ribs into individual chops. Serve with roasted or grilled vegetables, potatoes, or a fresh salad.

Notes

Don’t skip resting: Cutting too soon lets the juices escape, leaving the lamb less juicy.

Cooking times vary: Every grill is different. Use a meat thermometer for best results.

Alternative cooking method: If you don’t have a grill, sear the lamb in a hot oven-safe skillet, then finish in a 400°F (200°C) oven for 12–15 minutes.

Herb variations: Parsley, oregano, or tarragon can be added to the rub for different flavors.

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to prevent overcooking.