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Perfect Grilled Rack of Lamb

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 35 minutes
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:
  1. Trim excess fat if needed. Pat the rack dry with paper towels.
Make the herb rub:
  1. 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):
  1. Cover and refrigerate for 30 minutes to let flavors develop. You can also marinate up to 2 hours if time allows.
Preheat the grill:
  1. 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:
  1. 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:
  1. 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:
  1. 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.