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
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Entree
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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grilled herb garlic crusted rack of lamb

grilled herb garlic crusted rack of lamb

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marinade

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