The combination of an herby board sauce, a citrusy marinade, and the flavorful charred meat makes this grilled rack of lamb absolute perfection.
Course: Main Course
Keyword: Rack of Lamb
Lamb & Marinade
2teaspoonsfresh thyme, chopped
1tablespoonfresh rosemary, chopped
juice of 1 lemon
¼cupextra virgin olive oil
¼teaspoonfresh cracked pepper
1rack of lamb, frenched*
2 Tablespoons finely chopped fresh herbs such as thyme, rosemary, chives, etc.
1/4cupextra virgin olive oil
Mix all marinade ingredients including thyme, rosemary, garlic, spicy mustard, soy sauce, lemon juice, extra virgin olive oil, salt, and pepper in food processor or in small bowl and whisk. Rub the entire marinade over top and bottom of lamb, cover and allow to marinade minimum of 2 hours and up to 24 hours.
Preheat one side of grill to high heat with lid closed, leaving other side off. Once heated, place the marinated lamb on un-lit side of grill and cook for 20 minutes with indirect heat and lid closed, or until the internal temperature reaches 125 degrees.
Transfer lamb to the lit, high heat side, cooking for 2-3 minutes on each side with the lid open, until temperature reaches 135 degrees for medium-rare. Remove from grill and let rest for 5-7 minutes. While lamb is resting make board sauce by combining fresh herbs and olive oil and set aside.
Once lamb has rested, carve the meat by cutting between each rib bone. Drizzle board sauce on top of lamb and serve immediately.
*A Frenched rack of lamb is when the fat and meat are removed from the bones to give the rack a nice clean look. Most butchers or stores sell rack of lamb pre-Frenched, which is typically indicated on the meat packaging.