These simple ingredients can probably be found in your kitchen pantry, making this grilled dish a must-have for outdoor BBQs, weeknight dinners, and summer get-togethers.
Rack of Lamb
Frenched racks of lamb: I used two Frenched racks of lamb—each weighing 1 – 1½ lbs.—to make this grilling recipe. “Frenched” refers to the preparation method in which butchers remove excess meat, fat, and cartilage from the exterior bones of the lamb rack, giving the meat a gorgeous presentation and ensuring easy carving after you cook it. You should be able to buy Frenched lamb chops from your local grocery store, but—if they don’t have any on hand—you can also ask your butcher to French the lamb for you, or you can French the meat at home if you need a quick homemade solution. Whether you purchase this cut Frenched or not, remember to select racks that are similar in weight and size to ensure even cooking.
Grilled Rack of Lamb Time & Temperature Guide
Below is a simple guide that will walk you through all the details about temperature, timing, and resting so that your racks come out as succulent, smoky, and perfectly cooked as possible.
Weight of the lamb: Before considering how long to grill your meat, you should assess the weight of your cut. There’s a direct correlation between the weight of the meat and how long it takes to cook, so if you have racks of lamb that are lighter or heavier than 1 – 1 ½ lbs., you’ll have to adjust your grill time accordingly. Direct and indirect heat: I found that the best way to grill a rack of lamb is by getting the grill’s temperature up to 450 degrees F., then alternating the meat between the hot and cool sides of the grates. More specifically, I began by searing my racks of lamb over direct heat (AKA the “hot zone”) for five minutes, then flipping them to cook over indirect heat (AKA the “cool zone”) until done. That being said, how long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your preferred level of doneness. After the initial five minutes of searing time, your lamb must grill for an additional 14-20 minutes before it’s ready to remove from the heat. Carry-over cooking: Due to carry-over heat, your meat will continue to cook even after you take it off the grill. Therefore, your lamb’s final temperature will increase by 5 degrees F. (or so) during the resting period. Instant-read thermometer: Because grilling can be technical, a digital meat thermometer will be your best friend when trying to gauge the temperature of your grilled rack of lamb. Simply insert the probe into the thickest part of the meat, avoiding contact with the bones, to get an accurate reading.
Below, I’ve included a table showing precisely what temperatures and cooking times you should aim for to achieve your ideal level of doneness. Remember, too, that the approximate grilling time listed refers to the lamb’s cooking time over indirect heat—in other words, the additional grilling time necessary after its five-minute sear. (Note: While you can cook your lamb anywhere from medium-rare to medium-well, I should also mention that the USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure the meat is as safe as possible to eat, as this heat eliminates any harmful bacteria.)
Make ahead: You can prepare your racks of lamb up to one day in advance. To do so, cut and trim your lamb, pat it dry, season it with salt and pepper, and cover its top and sides with marinade. Then, cover the lamb with stretch film and store it in the refrigerator overnight. Just be sure to remove your lamb from the fridge 30-60 minutes before grilling, as this resting time will allow the meat to come to room temperature. Storage: You can store your lamb in an airtight container in the refrigerator for up to 3-4 days after grilling. I recommend storing your grilled lamb unsliced, as the whole cut will retain its juices better during reheating. However, you may store the individual chops if you’ve already sliced the rack. Reheating: To reheat your lamb, I highly recommend placing it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until heated through. Though others may opt to reheat their meat in the microwave, I find that reheating it in the oven results in much more succulent, evenly heated lamb chops. Freezing: For longer storage, you may store your grilled lamb—sliced or whole—in the freezer for 2-3 months. Just be sure to place your meat in a freezer-safe Ziploc bag with as much air removed as possible, and thaw the frozen lamb in the refrigerator overnight when ready to eat.
Sauces: I love serving my grilled lamb rack with a classic British Mint Sauce, adding brilliantly fresh notes to this savory main. However, if you’re looking for a creamier option, my Tzatziki Sauce and Mint Yogurt Sauce offer a tangy, cool finish perfect for lamb dishes. Barbecue season sides: No cookout is complete without show-stopping side dishes. If you’re hankering for fresh, Mexican fare, my Black Bean Corn Salad and Mexican Street Corn strike a delectable balance between zesty, herby, and garden-fresh taste. For an even more decadent dish, Deviled Egg Potato Salad has all the tender, creamy, and tangy flavor you need to satisfy everyone in your party. Or, if you’re short on time but still want to treat your guests to an iconic menu, you can whip up a Classic Caesar Salad in less than twenty minutes.
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