How to Perfectly Cook a Rack of Lamb on the Grill

AvatarByKelsey Hammons General Blog

How to Cook a Rack of Lamb on the Grill

There’s something about cooking a rack of lamb on the grill that just feels special. Maybe it’s the smell of the lamb fat searing over the hot coals, or the sight of the meat glistening with juices as it cooks. Whatever it is, a grilled rack of lamb is a surefire way to impress your guests.

In this article, we’ll show you how to cook a rack of lamb on the grill so that it’s perfectly juicy and flavorful. We’ll cover everything from choosing the right lamb to preparing the grill to cooking the lamb to perfection. So whether you’re a grilling novice or a seasoned pro, read on for all the tips and tricks you need to know.

Step Instructions Tips
1 Preheat your grill to medium-high heat. Make sure the grates are clean and well-oiled.
2 Rub the lamb rack with olive oil and season with salt and pepper. You can also use a dry rub or marinade.
3 Place the lamb rack on the grill and cook for 8-10 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit. Use a meat thermometer to check the temperature.
4 Let the lamb rest for 5-10 minutes before slicing and serving. The lamb will continue to cook while it rests.

How To Cook a Rack of Lamb on the Grill

Lamb is a delicious and versatile meat that can be cooked in a variety of ways. Grilling is a great option for cooking lamb because it allows the meat to retain its flavor and moisture.

To cook a rack of lamb on the grill, you will need the following ingredients:

  • 1 rack of lamb (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 cup red wine
  • 1/4 cup balsamic vinegar

Instructions:

1. Preheat your grill to medium-high heat.
2. Trim the excess fat from the rack of lamb.
3. In a small bowl, combine the olive oil, salt, pepper, oregano, thyme, and garlic powder. Rub the lamb with the spice mixture.
4. Marinate the lamb in the red wine and balsamic vinegar for at least 30 minutes, or up to overnight.
5. Grill the lamb for 8-10 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
6. Let the lamb rest for 5 minutes before slicing and serving.

Tips:

  • To prevent the lamb from sticking to the grill, brush the grates with oil before cooking.
  • If you are grilling the lamb over direct heat, be sure to turn it frequently to avoid overcooking.
  • Lamb is a delicate meat, so it is important to cook it to the correct temperature. An instant-read thermometer is a great way to ensure that the lamb is cooked evenly.
  • Serve the lamb with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.

Choosing the Right Rack of Lamb

When choosing a rack of lamb, there are a few things to keep in mind.

  • Size and weight: A rack of lamb typically weighs between 2 and 3 pounds. The size of the rack will determine how long it takes to cook.
  • Bone-in or boneless: Racks of lamb can be purchased either bone-in or boneless. Bone-in lamb is more flavorful, but boneless lamb is easier to cook.
  • Marbling: The marbling of a rack of lamb refers to the amount of fat that is distributed throughout the meat. Lamb with more marbling will be more flavorful and juicy.
  • Quality: When choosing a rack of lamb, it is important to look for meat that is bright red in color and has a firm texture. The meat should also smell fresh and have no signs of discoloration.

Preparing the Rack of Lamb

Before cooking the rack of lamb, there are a few things you can do to prepare it.

  • Marinate the lamb: Marinating the lamb will help to tenderize the meat and add flavor. You can marinate the lamb in a variety of different marinades, such as red wine, balsamic vinegar, or a simple mixture of olive oil, salt, and pepper.
  • Dry brine the lamb: Dry brining the lamb is another way to help to tenderize the meat. To dry brine the lamb, simply rub the meat with salt and let it sit for several hours or overnight.
  • Rub the lamb with oil: Rubbing the lamb with oil will help to create a flavorful crust on the meat. You can use any type of oil that you like, such as olive oil, vegetable oil, or canola oil.

Grilling the Rack of Lamb

Grilling a rack of lamb is a relatively simple process.

1. Preheat your grill to medium-high heat.
2. Trim the excess fat from the rack of lamb.
3. Rub the lamb with the spice mixture of your choice.
4. Grill the lamb for 8-10 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
5. Let the lamb rest for 5 minutes before slicing and serving.

Tips:

  • To prevent the lamb from sticking to the grill, brush the grates with oil before cooking.
  • If you are grilling the lamb over direct heat, be sure to turn it frequently to avoid overcooking.
  • Lamb is a delicate meat, so it is important to cook it to the correct temperature. An instant-read thermometer is a great way to ensure that the lamb is cooked evenly.
  • Serve the lamb with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.

3. Grilling the Rack of Lamb

Temperature and time

The ideal temperature for grilling a rack of lamb is 135F to 145F. This will result in a medium-rare to medium-well cooked lamb, which is the most popular doneness for lamb. If you prefer your lamb more rare, cook it to 130F, or more well-done, cook it to 150F.

The amount of time it takes to grill a rack of lamb will vary depending on the thickness of the rack and the temperature of your grill. A general rule of thumb is to cook a rack of lamb for 10 to 12 minutes per side for medium-rare, or 12 to 14 minutes per side for medium-well.

Maneuvering the rack

When grilling a rack of lamb, it’s important to maneuver the rack so that all sides are evenly cooked. To do this, you can use tongs to turn the rack every few minutes. You can also use a spatula to baste the lamb with marinade or butter.

Resting

After grilling the rack of lamb, it’s important to let it rest for a few minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy lamb.

4. Carving and Serving the Rack of Lamb

Carving

To carve a rack of lamb, you’ll need a sharp knife. Start by cutting between the bones of the rack to separate the chops. Then, cut each chop into thin slices.

Serving

Lamb is a versatile meat that can be served with a variety of sides. Some popular sides for lamb include roasted vegetables, mashed potatoes, couscous, and rice.

Garnishes

Lamb can be garnished with a variety of herbs and spices, such as mint, rosemary, thyme, and parsley. You can also garnish lamb with lemon wedges, pomegranate seeds, or chopped nuts.

Grilling a rack of lamb is a great way to cook a delicious and flavorful meal. By following these tips, you can be sure to grill a perfect rack of lamb every time.

How long does it take to grill a rack of lamb?

The cooking time for a rack of lamb will vary depending on the size of the lamb, the desired doneness, and the temperature of the grill. A general rule of thumb is to cook lamb racks for 10-12 minutes per side for medium-rare, or 12-14 minutes per side for medium.

What temperature should I grill the lamb?

The ideal temperature for grilling lamb is between 350F and 400F. This will allow the lamb to cook evenly and develop a nice crust.

What type of grill should I use?

You can grill a rack of lamb on any type of grill, but a charcoal grill or gas grill will give you the best results. If you are using a charcoal grill, make sure to build a hot fire and let it burn for about 15 minutes before adding the lamb. If you are using a gas grill, preheat the grill to medium-high heat.

What should I marinate the lamb in?

There are many different ways to marinate lamb, but some of the most popular options include:

  • A simple marinade of olive oil, lemon juice, garlic, and herbs
  • A yogurt marinade with spices such as cumin, coriander, and turmeric
  • A red wine marinade with shallots, garlic, and rosemary

How do I know when the lamb is done?

The best way to tell if lamb is done is to use a meat thermometer. The internal temperature of lamb should reach 145F for medium-rare, or 160F for medium. You can also check for doneness by cutting into the lamb and making sure that the meat is pink and juicy.

What are some common mistakes people make when grilling lamb?

Some common mistakes people make when grilling lamb include:

  • Overcooking the lamb. Lamb is a lean meat and can dry out quickly if it is overcooked.
  • Not letting the lamb rest. Lamb should be rested for at least 5 minutes before slicing to allow the juices to redistribute.
  • Marinating the lamb for too long. Marinating lamb for too long can make the meat tough.

How can I make sure my grilled lamb is juicy and flavorful?

Here are a few tips for making sure your grilled lamb is juicy and flavorful:

  • Use a meat thermometer to make sure the lamb is cooked to the desired doneness.
  • Let the lamb rest for at least 5 minutes before slicing to allow the juices to redistribute.
  • Marinate the lamb for no more than 24 hours.
  • Grill the lamb over medium-high heat to sear the outside and keep the inside juicy.

    grilling a rack of lamb is a relatively simple process that can be completed in a few steps. By following the tips and advice in this article, you can be sure to cook a delicious and juicy rack of lamb that will impress your guests.

Here are a few key takeaways to remember:

  • Marinate the lamb in a flavorful liquid for at least 4 hours, or overnight for best results.
  • Preheat your grill to medium-high heat and cook the lamb for 8-10 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Let the lamb rest for 5-10 minutes before slicing and serving.

With a little practice, you’ll be able to grill a perfect rack of lamb every time. So what are you waiting for? Get grilling!

Author Profile

Kelsey Hammons
Kelsey Hammons
I was born and raised in the fabulous state of Maryland but recently decided to pack up my stuff and move to the Midwest city they call Chicago.

I hope to capture all of my life’s adventures of living in the windy city. AKA the food I cook, my journey to the Chicago Marathon, the books I read and the trashy TV shows I watch. I’m a health-nut, book-worm and exercise fiend.

Join me, Kelsey, on this exciting journey as I embrace the challenges and joys of my new life in Chicago. From mastering the art of healthy cooking to hitting the pavement for marathon training, my blog is a window into my world of self-discovery and fun.

Similar Posts