Rack of Lamb on Grill Recipe

So, what’s on the menu? A rack of lamb, marinated to perfection, kissed by flames, and infused with aromatic herbs. It’s the kind of dish that elevates any barbecue gathering from great to legendary.
While grilling is often associated with backyard gatherings and American barbecues, the concept of cooking meat over an open flame transcends borders. The rack of lamb, in all its succulent glory, has graced the tables of many cuisines around the world. From the Mediterranean coast to the rolling hills of New Zealand, lamb has held a special place in various culinary traditions. Each culture has its own spin on preparing and seasoning this prized meat. In this recipe, we’ll embrace the essence of grilling—a method cherished globally for imparting smoky goodness to meats—while incorporating Mediterranean-inspired flavors that will transport your taste buds.

So, fire up that grill, channel your inner grilling maverick, and let’s embark on a journey to create a grilled rack of lamb that transcends borders, a true fusion of flavors and techniques.

Grilled Rack of Lamb

Prep Time 1 day 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 4 minutes
Course Main Course
Cuisine American


  • 1 Grill (charcoal or gas)
  • 1 Meat thermometer
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Shallow dish or large zip-top plastic bag
  • 1 Tongs


  • 2 racks 2 racks of lamb (about 1 ½ to 2 pounds each)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving (optional)

For the Marinade

  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste


Prepare the Lamb

  • Start by trimming any excess fat from the racks of lamb. Make sure to leave a thin layer of fat for flavor.
  • Score the fat on the lamb by making shallow cuts in a crisscross pattern. This helps the marinade penetrate the meat and adds extra flavor.

Marinate the Lamb

  • Place the racks of lamb in a shallow dish or a large zip-top plastic bag.
  • Pour the marinade over the lamb, making sure to coat it evenly.
  • Cover the dish or seal the bag and refrigerate for at least 2 hours, or ideally, overnight. This allows the flavors to infuse the meat.

Grill the Lamb

  • Preheat your grill to medium-high heat. You want a temperature of around 400-450°F (200-230°C).
  • Remove the lamb from the marinade and let it come to room temperature for about 30 minutes before grilling.
  • Place the racks of lamb on the grill, fat side down, and sear for about 2-3 minutes until you get nice grill marks. Flip the lamb and sear the other side for an additional 2-3 minutes.

Indirect Heat Cooking

  • Move the lamb to an area of the grill with indirect heat (not directly over the flames).
  • Cover the grill and continue cooking for about 20-25 minutes for medium-rare, or longer if you prefer your lamb more well-done. Use a meat thermometer to check the internal temperature; it should read 135°F (57°C) for medium-rare.

Rest and Slice

  • Remove the racks of lamb from the grill and let them rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
  • Slice the racks into individual chops between the bones.


  • Arrange the lamb chops on a serving platter.
  • Garnish with fresh herbs and lemon wedges if desired.Enjoy your delicious grilled rack of lamb!

Why Does This Recipe Work?

  1. Marinade Magic: The key to this recipe’s success lies in the marinade. Combining fresh herbs, minced garlic, and high-quality olive oil creates a flavorful infusion that transforms the lamb. Allowing the lamb to marinate for an extended period ensures that every bite is bursting with aromatic goodness.
  2. Searing for Perfection: The initial searing of the lamb on high heat is crucial. It locks in the lamb’s natural juices and develops a delectable crust. This sear not only adds texture but also enhances the overall taste, setting the stage for a mouthwatering meal.

Expert Tips

  1. Trim with Precision: Trim excess fat from the lamb rack, leaving only a thin layer. This prevents flare-ups during grilling and ensures a balanced flavor profile.
  2. Uniformity is Key: Prioritize uniformity when preparing the lamb rack. Ensuring that it has consistent thickness across the cut promotes even cooking and optimal results.
  3. Play with Herbs: Don’t hesitate to experiment with different herbs and spices in the marinade. Herbs like rosemary, thyme, or cumin can be delightful additions, allowing you to customize the flavor to your liking.
  4. Lid Matters: When using indirect heat, keep the grill lid closed. This helps maintain a steady cooking temperature, ensuring that the lamb cooks evenly without any surprises.

With these expert insights, you can master the art of grilling a rack of lamb to perfection, infusing it with mouthwatering flavors and achieving that ideal sear. Enjoy the culinary journey!