Grilled RACK OF LAMB
- 10m Prep Time
- 18m Cook Time
- 28m Ready In
A rack of lamb is seasoned with salt and pepper, grilled over a two-zone fire, and finished with lemon juice. Served with salsa verde or chimichurri.
Ingredients
- 1 rack of lamb (7 or 8 ribs), trimmed, leaving a thin layer of fat on the surface
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 1 Salsa Verde made with mint, or Chimichurri (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 rack of lamb (7 or 8 ribs), trimmed, leaving a thin layer of fat on the surface
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 1 Salsa Verde made with mint, or Chimichurri
Let's Cook
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Step 1.
Pat dry: 1 rack of lamb (7 or 8 ribs), trimmed, leaving a thin layer of fat on the surface
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Step 2.
Season with: 1 teaspoon salt; ½ teaspoon black pepper
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Step 3.
Prepare a medium-hot, two-zone grill fire, or preheat a gas grill on high for 10 minutes. If using a gas grill, reduce the heat of one of the burners to low. Place the lamb meat side down to the hotter side of the grill and cook for 2 minutes. Flip the rack over and squeeze with: Juice of 1 lemon
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Step 4.
Cook for another minute over direct heat and transfer to the cooler side of the grill. Cover and cook until the internal temperature registers 120° to 130°F for rare to medium-rare, about 15 minutes more. Serve with: Salsa Verde made with mint, or Chimichurri