Herb Grilled Rack of Lamb
Elevate your next dinner with the irresistible flavors of Herb Grilled Rack of Lamb, a show-stopping dish that's both elegant and surprisingly simple to prepare. This recipe features a tender rack of lamb infused with a fragrant marinade of fresh rosemary, thyme, parsley, minced garlic, and zesty lemon juice, perfectly balanced with a touch of Dijon mustard. Grilled to juicy perfection, the lamb boasts a beautifully caramelized crust while retaining a succulent, medium-rare center. Perfect for special occasions or a gourmet weeknight meal, this dish pairs wonderfully with sides like roasted vegetables or crisp salads. Ready in under an hour (plus marinating time), this recipe brings restaurant-quality dining to your backyard grill. Keywords: herb grilled rack of lamb, grilled lamb recipe, easy gourmet dinner, lamb marinade, grilling recipes.
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Recipe Information
Ingredients
- 1 piece (approximately 1.5 lbs) rack of lamb
- 2 tablespoons (chopped) fresh rosemary
- 2 tablespoons (chopped) fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 4 cloves (minced) garlic
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon coarse sea salt
- 1 teaspoon (freshly ground) black pepper
- 1 tablespoon Dijon mustard
Instructions
Carefully trim any excess fat from the rack of lamb and pat it dry with a paper towel.
In a mixing bowl, combine the rosemary, thyme, parsley, garlic, olive oil, lemon juice, salt, pepper, and Dijon mustard. Mix well to form a marinade.
Rub the herb marinade generously over the rack of lamb, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse.
Preheat a grill to medium-high heat (about 375°F to 400°F). If you're using a charcoal grill, ensure the coals are evenly distributed for indirect cooking.
Remove the lamb from the refrigerator and let it come to room temperature (about 30 minutes) before grilling.
Place the rack of lamb on the grill with the fat side down. Sear for 3-4 minutes until browned. Flip and sear the other side for another 3-4 minutes.
Move the lamb to indirect heat and continue grilling, bone-side down, for 15-20 minutes or until the internal temperature reaches 130°F for medium-rare or 140°F for medium, using a meat thermometer.
Once cooked to your desired doneness, remove the lamb from the grill and cover it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Slice the rack into individual chops and serve immediately with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
