Name: Grilled Rack of Lamb
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 racks of lamb (8 ribs each) about 1 1/2 to 2 pounds; 1 tablespoon + 1 teaspoon extra virgin olive oil; 1 tablespoon fresh chopped rosemary; 3 cloves garlic minced; Salt

Nothing beats the ease and flavor of Grilled Rack of Lamb with garlic and rosemary for your next special occasion meal. Perfect for a holiday dinner because it is surprisingly quick to prep and cook this is a real crowd pleaser! Not to mention no oven space is needed!

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A few pieces of cut grilled rack of lamb on a wooden cutting board showing off the rosy interior color of the grilled lamb meat.

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Cooking Rack of Lamb on the Grill

Rack of Lamb is a delicious cut of meat. Due to its cost it is usually reserved for a nice meal or special occasion, but it is simple enough there isn’t a reason you couldn’t make these just because!

With very little prep work and only about 20 minutes of active grilling time preparing a rack of lamb on the grill is actually a great meal to make when entertaining!

It is super impressive with barely any work! That is my kind of meal!

Serve your grilled racks of lamb with any array of side dishes. I think any form of potato like Mashed Potatoes, Baked Potatoes, or even Au Gratin Potatoes is a solid choice. Or for a refined meal you could make Risotto! Don’t forget to include a nice salad like a Grilled Peach Caprese Salad or a Fresh Tabbouleh Salad.

Wooden cutting board with two rack of grilled lamb with the first three pieces cut off showing a pink lamb interior.

ingredients

Racks of Lamb – Preferably ‘Frenched‘, If you aren’t quite sure what that means it is simple the butcher cutting away part of the fat and a little bit of meat to expose the bones. To be honest everywhere I have bought rack of lamb they always come Frenched and haven’t been able to find them not Frenched. If you happen upon non Frenched rack of lamb you can use this it way way in this grilling recipe, just keep an eye on the time or you can French it yourself. Other things to keep an eye for when shopping for lamb is to look for cuts that are red or pinkish in color, if it is starting to look to brown it means it likely isn’t that fresh. You will want to buy two racks of lamb, each one should have about 8 rib bones, together they should weigh between 1 1/2 to 2 pounds. I personally have always had good luck buying lamb at Whole Foods, if that store is available to you.
Olive Oil – You will want a good cooking extra-vigin olive oil for this recipe since we will be grilling. I personally like to use California Olive Ranch Olive Oil.
Fresh Rosemary – I am a sucker for fresh rosemary and lamb, you want it fresh for the best flavors. You may substitute other fresh herbs as you see fit.
Garlic – Garlic to also flavor the lamb.
Salt – You will salt the racks of lamb before they go on the grill, you will want to salt to cover the meat. If possible use kosher salt.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make grilled rack of lamb laid out on a marble table top.

instructions

For a gas grill turn all burners to high and let the grill get very hot for 15 minutes.

Meanwhile combine the 1 tablespoon of oil with the chopped rosemary and minced garlic. Set aside.

A small bowl with a spoon full of the olive oil, garlic, rosemary mixture for the grilled lamb.

Rub lamb with the remaining teaspoon of olive oil. Season the lamb with salt.

Oiled and salted rack of lamb of a white plate ready to be put on the grill.

Before transferring the lamb to the grill turn off all of the burners except 1, keep that one on high. Place the lamb racks on the grill bone side up on the cooler part of the grill with the meatier side of the lamb close to but not overtop the one hot burner. Close the grill and cook until the meat is lightly browned 8 to 10 minutes.

Flip the lamb racks over so the bone side is down over top the lit burner/hotter part of the grill. Cook until well browned 3 to 4 minutes.

Brush the herbed olive oil mixture onto the lamb racks and flip the racks so the bone side is up and overtop the hot part of the grill. Cook another 3 to 4 minutes.

Continue to cook the racks over the one burner that has hot heat by moving them up so the bottoms are on the grill and they are leaning against each other. Cook this way 3 to 8 minutes longer depending on the doneness you are looking for: 120-125° F for medium-rare, 130-135° F for medium.

A gas grill with the first part of cooking rack of lamb over indirect heat and then moving the rack of lamb to direct heat.

Adding the rosemary garlic mixture to the grilling rack of lamb and then showing the last part of cooking were the lamb leans on each other to finish cooking.

Once you have hit the temperature you are looking for transfer the lamb to a cutting board and tent loosely with aluminum foil and let rest 10 minutes. Cut between the ribs to separate and serve.

The two racks of lambs standing against each other after resting waiting to be cut apart.

Overhead view of a wooden cutting board with a bunch of rack of lamb cut part into ribs for serving.

tips, tricks and questions

How long does lamb take on the grill?

Actual cooking time is about 20 minutes to cook rack of lamb on the grill.

What kind of grill?

This recipe is written for a gas grill were you can turn on and off the burners.

Can I grill over charcoal?

Yes BUT it does take a little bit different preparation in building your charcoal. You are going to want to make the charcoal set up on one side and leave the other side empty of charcoal so that your grill has a cooler side and a high heat side. Watch the cooking times, they might change slightly.

How do you know when lamb is done on the grill?

For medium-rare you will want to cook to an internal temperature of 120-125º F.

For medium you will want to cook to an internal temperature of 130-135º F.

Use a meat thermometer to take the lambs temperature, it is necessary to use it for this recipe so you know that exact doneness you are looking for.

I highly suggest using a Thermapen ONE from ThermoWorks. I seriously love mine, yes it has a higher price tag but I have been using mine without error for 5 years!!

Cut grilled rack of lamb cut and spread out over a wooden cutting board.

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Yield: Serves 4-6

Grilled Rack of Lamb

A simple yet delicious way to prepare rack of lamb on the grill. Rack of lamb seasoned with rosemary and garlic to make an easy and impressive dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 racks of lamb (8 ribs each) about 1 1/2 to 2 pounds
1 tablespoon + 1 teaspoon extra virgin olive oil
1 tablespoon fresh chopped rosemary
3 cloves garlic minced
Salt

Instructions

For a gas grill turn all burners to high and let the grill get very hot for 15 minutes.
Meanwhile combine the 1 tablespoon of oil with the chopped rosemary and minced garlic. Set aside.
Rub lamb with the remaining teaspoon of olive oil. Season the lamb with salt.
Before transferring the lamb to the grill turn off all of the burners except 1, keep that one on high. Place the lamb racks on the grill bone side up on the cooler part of the grill with the meatier side of the lamb close to but not overtop the one hot burner. Close the grill and cook until the meat is lightly browned 8 to 10 minutes.
Flip the lamb racks over so the bone side is down over top the lit burner/hotter part of the grill. Cook until well browned 3 to 4 minutes.
Brush the herbed olive oil mixture onto the lamb racks and flip the racks so the bone side is up and overtop the hot part of the grill. Cook another 3 to 4 minutes.
Continue to cook the racks over the one burner that has hot heat by moving them up so the bottoms are on the grill and they are leaning against each other. Cook this way 3 to 8 minutes longer depending on the doneness you are looking for: 120-125° F for medium-rare, 130-135° F for medium.
Once you have hit the temperature you are looking for transfer the lamb to a cutting board and tent loosely with aluminum foil and let rest 10 minutes. Cut between the ribs to separate and serve.