Grilled Rack of Lamb

Learn how to reverse sear lamb with ease on a gas grill! With this delicious spicy ground coffee rub, you can make a standout, flavor packed, main dish to serve to the whole family.

Course christmas, dinner, easter, family meal, Grilling, Main Course

Cuisine American, French, Mediterranean

Keyword grilled, grilled rack of lamb, lamb, reverse sear, spicy

Prep Time 20

Cook Time 20

Rest 10

Servings Servings

Calories 201kcal

Author Bon Appeteach

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°F
Medium-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

Nutrition