This easy but elegant recipe is adapted from the Presidents Pub in Washington, Pennsylvania, where the chefs roast a whole local lamb rack to a tender medium-rare. On the grill, the meat picks up a smoky, charred exterior—a perfect contrast to its juicy pink center.
Grilled Rack of Lamb with Garlic and Herbs
Ingredients
Whole, bone-in rack of lamb is marinated with garlicky, herb-flecked mustard and grilled until charred and crusty on the outside and pink and juicy on the inside.
Yield: serves 4
Time:
3 hours, 55 minutes
Ingredients
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⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
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3 Tbsp. Italian parsley leaves, coarsely chopped
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2 Tbsp. fresh rosemary leaves
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1 Tbsp. fresh thyme leaves
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8 garlic cloves, coarsely chopped (¼ cup)
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1 Tbsp. Dijon mustard
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1 Tbsp. finely grated lemon zest
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One 2¼-lb. rack of lamb, trimmed and frenched
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1 tsp. kosher salt, plus more as needed
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Freshly ground black pepper
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2 cups mixed greens, for serving
Instructions
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In a blender or small food processor, add ⅓ cup olive oil, the parsley, rosemary, thyme, garlic, mustard, and lemon zest, and blend until smooth.
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In a large bowl, add the lamb rack, and season generously with kosher salt. Pour the marinade over the meat, and turn a few times to coat. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
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When you are ready to cook the lamb, preheat one side of a grill or grill pan to medium-high heat. Set the rack meaty side down over the hottest part and cook until evenly browned, 6–8 minutes. Turn the rack and continue cooking directly over the heat until browned, about 5 minutes more. Transfer the rack to the cooler side, cover with the grill lid or a large heatproof bowl, and continue cooking, turning once more, until the internal temperature reaches 130°F for medium-rare doneness, 15–20 minutes.
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Transfer the lamb to a plate, tent loosely with foil, and set aside to rest for 10 minutes (the lamb will continue cooking as it rests).
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In a medium bowl, toss the greens with the remaining 2 tablespoons of olive oil, and season with kosher salt and freshly ground black pepper. Transfer the greens to a serving platter. If desired, slice the rack between the bones to form chops of even thickness. Place the lamb on top of the greens and serve immediately.
- In a blender or small food processor, add ⅓ cup olive oil, the parsley, rosemary, thyme, garlic, mustard, and lemon zest, and blend until smooth.
- In a large bowl, add the lamb rack, and season generously with kosher salt. Pour the marinade over the meat, and turn a few times to coat. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
- When you are ready to cook the lamb, preheat one side of a grill or grill pan to medium-high heat. Set the rack meaty side down over the hottest part and cook until evenly browned, 6–8 minutes. Turn the rack and continue cooking directly over the heat until browned, about 5 minutes more. Transfer the rack to the cooler side, cover with the grill lid or a large heatproof bowl, and continue cooking, turning once more, until the internal temperature reaches 130°F for medium-rare doneness, 15–20 minutes.
- Transfer the lamb to a plate, tent loosely with foil, and set aside to rest for 10 minutes (the lamb will continue cooking as it rests).
- In a medium bowl, toss the greens with the remaining 2 tablespoons of olive oil, and season with kosher salt and freshly ground black pepper. Transfer the greens to a serving platter. If desired, slice the rack between the bones to form chops of even thickness. Place the lamb on top of the greens and serve immediately.
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