An easy, tender, and delicious grilled rack of lamb. This recipe uses a garlic rosemary marinade for a robust, juicy flavor on the grill.
Rating
4.66 stars (103 reviews)
Ingredients
6 - 8 bone rack of lamb
1/2 cup olive oil
2 Tablespoons lemon juice (juice from 1/2 lemon)
4 - 5 cloves garlic
8 - 10 leaves fresh mint
1 tablespoon fresh rosemary leaves
1 teaspoon ground black pepper
2 teaspoons salt
Steps
Combine 1/2 cup olive oil, juice from 1/2 lemon, 4 - 5 cloves garlic, 8 - 10 leaves fresh mint, 1 tablespoon fresh rosemary leaves, 1 teaspoon ground black pepper, and 2 teaspoons salt in a food processor until well blended.
Place the rack of lamb in a resealable bag. Pour in the marinade and rub all over the lamb to coat it. Seal the bag and let marinate, refrigerated, for at least for 4 hours and up to 24 hours.
Set a gas grill to high heat or prepare a coal grill. The rack of lamb has two sides - one where you see mostly bones and another where you see mostly meet. Grill lamb over direct high heat with the lid open and with the "mostly meat" side down for 4 minutes. Flip and cook the other side over direct heat for another 4 minutes.
Move lamb to indirect heat (see notes for how to cook on indirect heat on a gas grill). Put the lid on the grill. Cook for another 15 minutes or until an instant read thermometer reads 125° for medium rare.
Reviews
Michael Upp on 2026-01-18 (3 stars): I agree, much better to trim the fat. I have stopped using oil in my marinades for the same reason. Lastly I think this recipe calls for cooking it too long. I only cook mine for 15 minutes total and get perfect medium rare everytime.
David on 2025-10-04 (5 stars): Always delicious!!! I keep this recipe bookmarked for every time I make rack of lamb.
CARINE WOOD on 2025-08-11 (5 stars): Never done one before. I cooked it a little less as it was not a big peace of meat and it was perfect, although I say it myself. I laid it to rest for 10 min too. Thank you.
Mike on 2025-02-09 (3 stars): You don't explain, during the covered period, which side of the rack should be facing down.
Diane on 2024-09-15 (5 stars): Done to perfection with the instructions from this recipe.
Dave on 2024-07-04 (5 stars): I have made this recipe several times for family and friends, even people that don't like lamb. They changed their minds lol good stuff.
Pilar Knight on 2024-04-14 (5 stars): All I can say it was soooo yummy. The flavor was on point! Simply easy. Saving this and passing it on to anyone who will listen 😂
