grilled herb garlic crusted rack of lamb

Making rack of lamb always sounded intimidating to me since it was always the fancy schmancy dish that I ordered when splurging at a restaurant.

Once you make this fool-proof herb garlic-crusted rack of lamb you’ll make it again and again because it turns out perfect every time!

3. herb_garlic_mixture_rack_of_lamb

This is the only mixing and blending you’ll do to create the perfect crust. It’s a combo of garlic, rosemary, oregano, mint, thyme, parsley, lemon zest mustard and oil.

4. raw_lamb_herb_garlic_crust_marinade

You coat the rack of lamb with the thick paste.

5. rack_of_lamb_on_grill

And throw it on the grill. Yes it’s THAT easy!

6. racks_of_lamb plated

As you can tell, I never make just one rack of lamb.

I hope you try this recipe and let me know how you like it.

We’re all in need of a treat!

grilled herb garlic crusted rack of lamb

Name: grilled herb garlic crusted rack of lamb
Yield: 4
Ingredients: 2 racks of lamb 2 pounds each, trimmed and frenched; 8 garlic cloves, pressed; 2 tbsp fresh rosemary leaves; 2 tbsp fresh oregano leaves; 2 tbsp fresh mint leaves; 1 tbsp fresh thyme leaves; 3 tbsp fresh parsley leaves; 1 tbsp finely grated lemon zest; 1/2 cup extra virgin olive oil; 1 tbsp Dijon mustard; 1 tsp kosher salt (add more as needed); freshly ground black pepper

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This grilled herb crusted garlicky rack of lamb may seem fancy but it’s so simple and delicious it will become a staple in your home! You can also use this garlic marinade on lamb chops, or leg of lamb or just about anything. I get my “frenched rack of lamb” at Costco where they sell it trimmed of excess fat and ready to grill.

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Ingredients

2 racks of lamb 2 pounds each, trimmed and frenched

marinade

8 garlic cloves, pressed
2 tbsp fresh rosemary leaves
2 tbsp fresh oregano leaves
2 tbsp fresh mint leaves
1 tbsp fresh thyme leaves
3 tbsp fresh parsley leaves
1 tbsp finely grated lemon zest
1/2 cup extra virgin olive oil
1 tbsp Dijon mustard
1 tsp kosher salt (add more as needed)
freshly ground black pepper

Directions

In a bowl combine all the ingredients except the lamb and mix together until it becomes thick like a paste. Coat the rack of lamb with the marinade and rub it into the meat. Set the racks fat side up in a baking dish and let stand for an hour before grilling.
Heat the grill to 500° – 525°. Place the lamb, fat side down on the grates for about five minutes to create a good sear.
Flip over the racks and reduce the temperature to 425° and continue cooking the lamb for an additional 15 minutes – or until an instant read digital thermometer reads 120°.
Transfer the lamb to a cutting board and let it rest 10 minutes before carving. If you prefer a more cooked chop, leave the rack of lamb on the grill until it reaches 125-130° before removing it. Let it rest as described above before carving. Carve the racks in between the rib bones and transfer to plates. Serve right away.

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Comment 1

RB on August 17, 2022

Tell Bob the grill master he needs to invest in a barbecue grill mat. It still gives you the grill marks and you never have to scrape the grill to clean it. Cleanup is like in 15 seconds. Nothing ever sticks to the grill like it usually does.

grilled herb garlic crusted rack of lamb

grilled herb garlic crusted rack of lamb

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marinade

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