- January 8, 2026
- 30 Minute Meals
Grilled Rack of Lamb
This Grilled Rack of Lamb is tender, juicy, and packed with flavor thanks to a simple herb and garlic crust cooked over high heat. It’s an impressive yet surprisingly easy dish that’s perfect for special occasions or elevated backyard grilling.
A rack of lamb may look like a restaurant-only dish, but it’s actually one of the most rewarding cuts to grill at home. With the right seasoning, heat control, and timing, you’ll get beautifully charred meat on the outside and a tender, rosy highlight on the inside.
What Is a Rack of Lamb?
A rack of lamb comes from the rib section and typically includes 7–8 ribs left attached to the meat. It’s prized for its tenderness, mild flavor, and presentation, making it ideal for grilling, roasting, or reverse searing.
When grilled properly, the fat cap renders just enough to baste the meat while adding incredible flavor.
Why You’ll Love This Grilled Rack of Lamb
- Elegant presentation with minimal prep
- Naturally tender and quick-cooking
- Perfect for holidays, date nights, or entertaining
- Simple seasoning lets the lamb shine
- Works on gas, charcoal, or pellet grills
Ingredients You’ll Need
This recipe keeps the ingredient list focused and classic.
- Rack of lamb, frenched
- Olive oil
- Dijon Mustard
- Fresh garlic
- Fresh rosemary and thyme
- Fresh Parsley
- Kosher salt
- Black pepper
- Lemon zest (optional, for brightness)
High-quality lamb and fresh herbs make all the difference here.
How to Grill a Rack of Lamb
1. Prep the Lamb
Pat the lamb dry and trim excess fat if needed. Rub all over with olive oil, Dijon, garlic, herbs, salt, and pepper. Let it rest at room temperature for 20–30 minutes before grilling.
2. Preheat the Grill
Heat the grill to medium-high heat (about 400–450°F). Set up a two-zone fire if using charcoal.
3. Sear the Lamb
Place the rack fat-side down first and sear until well browned. Rotate and sear all sides for even color.
4. Finish Cooking
Move the lamb to indirect heat and continue cooking until the internal temperature reaches your desired doneness.
5. Rest and Slice
Remove from the grill and rest for 10 minutes before slicing between the bones and serving.
Best Internal Temperature for Rack of Lamb
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 135–140°F
Rack of lamb is best enjoyed medium-rare to medium for maximum tenderness.
Tips for Perfect Grilled Lamb
- Always rest the lamb before slicing to keep it juicy
- Use a meat thermometer for accuracy
- Don’t over-season—lamb has great natural flavor
- Two-zone grilling prevents flare-ups from the rendered fat
Make-Ahead and Storage Tips
- Season the lamb up to 24 hours ahead and refrigerate
- Store leftovers in an airtight container for up to 3 days
- Reheat gently to avoid overcooking
What to Serve With Grilled Rack of Lamb
This dish pairs beautifully with:
- Roasted or grilled vegetables, like the pan-roasted Italian veggies
- Creamy mashed potatoes or my French onion baked potatoes
- Red Chimichurri or herb yogurt sauce
- Serve with my Italian shredded Brussels sprouts salad
More Recipes To Try
Smoked Pulled Pork (on Gas Grill)
Grilled Rack of Lamb
Ingredients
- 1.5-2 lb Rack of Lamb frenched
- 2 tbsp Olive Oil
- 1 tsp Dijon Mustard
- 3 cloves Garlic minced
- 1 tbsp Fresh Rosemary finely chopped
- 1 tbsp Fresh Thyme finely chopped
- 1 tbsp Fresh Parsley finely chopped
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 Lemon juiced and zested
Instructions
- Pat the rack of lamb dry with paper towels and trim any excess surface fat if needed.
- In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, parsley, salt, pepper, and lemon zest.
- Rub the herb mixture evenly over the lamb. Let rest at room temperature for 20–30 minutes.
- Preheat as gas or charcoal grill to medium-high heat (400–450°F). Set up a two-zone grill for direct and indirect heat.
- Place the lamb fat-side down over direct heat and sear for 3–4 minutes until well browned. Rotate and sear remaining sides.
- Move lamb to indirect heat and continue cooking until internal temperature reaches 130–135°F for medium-rare.For other desired temperature ranges, cook to:Rare: 120–125°FMedium-Rare: 130–135°F (recommended)Medium: 135–140°F
- Remove from grill and rest for 10 minutes before slicing between the bones and serving.
Notes
Recipe Tips for Best Results
- Use a meat thermometer for accuracy
- Don’t skip the resting step—it keeps the lamb juicy
- Fresh herbs provide the best flavor
- Two-zone grilling prevents flare-ups from rendered fat