This is it. This would be my final meal, if I had ever got the choice. Lamb is something I turned my nose at for too many years, shame on my early twenties. But, now, now I understand. This grilled rack of lamb will turn you into a finger-licking carnivore.
This marinade for the grilled rack of lamb is something that will make any piece of meat even better. It’s easy and contains staple ingredients, hopefully found in your pantry. You can also play with ingredients to better suit your taste, aka forgiving, which we all need sometimes. I let this marinade for almost 24 hours, which is the first time I have actually allowed this much time. I am really bad at waiting/allowing for the proper soaking of flavors, and I actually did it! However, I am confident this could be immediately marinaded and grilled.
Now for the best part, the cooking method is easy! Light 1/2 the grill on high heat and leave the other half off. However, one key factor is the use of a meat thermometer, don’t skip this
, 125 degrees is important. Once you place the meat on indirect heat, you will have a few minutes to prepare the board sauce
Remove once you have reached 125 degrees and allow the lamb to rest for 5 minutes before you throw it onto high heat/flame to give it that perfect char. This part is the hardest, you are just licking your lips waiting for the final product. But it is so worth the wait, I promise.
Once rested, place the lamb onto the direct-high heat for 3 minutes per side (perfect char), remove and place on top of board sauce,
or cutting board and allow to rest for 5 minutes before slicing. When at this point I personally like to let the lamb sit in the board sauce for a couple minutes before serving. You can use your fingers, no judgement here.
Grilled Rack of Lamb
Yield 8 chops
- 1 Rack of Lamb, frenched
- 2 teaspoons Thyme, chopped
- 1 tablespoon Rosemary, chopped
- 3-4 cloves Garlic, minced
- 1 tablespoon Spicy Mustard
- 1 tablespoon Soy Sauce
- 1 Lemon, juiced
- 1/4 cup Olive Oil
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon fresh cracked Pepper
1. Mix all ingredients in food processor or in small bowl and whisk.
2. Rub the marinade over top and bottom of lamb, cover and allow to marinade minimum of 2 hours and up to 24 hours.
3. Heat one side of grill on high heat, leaving other side off.
4. Place the lamb on un-lit side of grill, and cook for 20 minutes with indirect heat, or until temperature reaches 125 degrees.
5. Once lamb has reached 125 degrees, remove from grill, allow to rest for 5 minutes.
6. Then place lamb on lit-high heat side for 3 minutes each side until temperature reaches 135 degrees, for medium-rare, remove from grill and sit 5 minutes before slicing.
7. Serve with board sauce (2 tablespoons chopped herbs, 6 tablespoons oil) or any desired glaze.