How to BBQ Lamb Rack - Outdoor Cabinets

Introduction

Lamb rack is a prime cut of meat that can be challenging for backyard grillers to cook perfectly. However, with some knowledge of preparation, techniques, and cooking times, you can master grilling succulent, flavorful lamb racks.

The keys are keeping a moderate temperature, frequent flipping, and pulling the racks off the grill at precisely the right moment. Done right, bbq lamb racks are tender, juicy, and full of delicious smoky flavor. Follow the tips below to learn how to bbq lamb racks like a pro.

What is a Lamb Rack?

A lamb rack refers to a rack of lamb chops attached to the rib bone. This prime cut comes from the rib section of the lamb. One rack usually contains 7 or 8 chops and weighs around 1-1.5 pounds.

Lamb racks contain a large eye of meat that runs along the bones. This makes them extra tender and flavorful, although the meat can dry out quickly if overcooked. Choose racks with bones that have been “frenched,” meaning scraped clean of meat and fat. This gives the racks a uniform shape and attractive presentation.

Selecting and Preparing Lamb Racks for Grilling

Choosing high-quality lamb racks and proper seasoning and preparation are key first steps for successful grilled lamb.

Pick Meaty, Uniform Racks

Look for racks with deep red meat and white fat cap. Avoid thin or uneven racks.
Choose similar sized racks for even cooking. Single ribs cook faster than thicker racks.
Estimate 4-6 oz. lamb per person. Allow 1-2 racks for every 3-4 people.
For best flavor, select young lamb labeled “spring lamb.” The meat is more tender and mild.

Trim and French the Racks

Use a sharp knife to trim off any excess fat and silver skin.
Score the fat cap in a criss-cross pattern. This allows salt and spice to penetrate the meat.
Ask your butcher to french the racks for a uniform shape. Alternatively, do it yourself by scraping the bones clean of meat and fat.

Apply a Dry Rub

Generously season racks at least 1 hour before grilling, even up to a day ahead.
For maximum flavor penetration, coat all surfaces with a dry spice rub.
Good rubs for lamb include rosemary, garlic, mustard, cumin, thyme, oregano, lemon pepper, and chili powder.
Season just before grilling if using a wet marinade, to avoid mushy surface texture.

Bring Meat to Room Temperature

Remove seasoned racks from the fridge 30-60 minutes before grilling.
Letting it come to room temp helps lamb cook more evenly and prevents cold centers.

Grilling Times and Temperatures for Lamb Rack

Controlling heat and regulating doneness are imperative for grilling lamb successfully. Follow these guidelines for perfect results:

Use Medium-High Heat

Preheat your grill to medium-high, around 400°F.
High heat can burn the fatty exterior before the inside cooks through.
Medium heat allows the interior to reach optimal doneness without overcharring.

Grill Approximately 15 Minutes Per Side

Cook lamb racks over direct heat for about 7-8 minutes per side.
Flipping frequently prevents flare-ups from the fatty exterior.
Shoot for an internal temperature of 130-135°F for medium rare doneness.
Bone conduction means racks cook faster than boneless cuts. Check temperature early.

Let Meat Rest 5-10 Minutes

Once removed from grill, loosely tent racks with foil and let rest 5-10 minutes.
This allows juices to redistribute for tender, juicy meat.
Lamb racks are small and cook quickly, so don’t skip this essential step.

Watch for Doneness Cues

Nick a chop to check interior color. Light pink = rare, bright pink = medium rare, faint pink = medium.
Meat near bones browns faster. Check larger muscles for accuracy.
If juice runs clear when meat is pierced, not red, it is likely overdone.

Grilling Techniques and Tips for Perfect Lamb Racks

Mastering certain techniques and following our tips will help you achieve the best possible grilled lamb every time.

Use Direct Heat

Place racks directly over hot grill grates, not off to the side.
Direct heat exposure gives the fatty exterior a nice char while cooking the inside.
Avoid flaming flare-ups by keeping lid open and flipping often.

Flip Frequently

Turn racks every 2-3 minutes for even cooking.
Frequent flipping prevents the fatty rind from burning.
Consistent heat contact means less total time on grill for tender meat.

Add Smoke Flavor

Use wood chips, chunks, or pellets to infuse lamb with smoky taste.
Fruit woods like apple, cherry, pecan, and alder pair especially well with lamb.
If using a gas grill, add soaked wood to a smoker box or foil pouch over the flames.

Butterfly Chops for More Surface Area

For increased browning and caramelization, butterfly each chop by cutting almost through the meat parallel to the bone.
Open up like a book and secure with toothpicks. This exposes more meat to the grill grates.

Lean Thicker Racks Against Each Other

Stand two racks together, curved sides touching, for more stability.
Limit wobbling that could lead to uneven cooking.
Position them perpendicular to grates to prevent falling through.

Remove Rib Bones After Cooking

For easier serving, use a sharp knife to slice the meat away from the bones in one piece.
Keep bones intact while grilling for appearance and even cooking.
Cut into individual chops after removing meat section.

Common Lamb Rack Grilling Mistakes to Avoid

Even experienced grill masters make mistakes. Be mindful of these common pitfalls when cooking your lamb racks:

Don’t Grill Cold Meat

Letting racks come to room temp first allows for more even cooking. Grilling straight from the fridge risks burnt outsides and cold, raw interiors.

Avoid Excessive Marinades

Although marinades infuse great flavor, too much time in an acidic liquid can degrade the meat texture. Limit marinating to 1-2 hours max.

Don’t Flip Only Once

Flipping every 2-3 minutes prevents flame flare-ups from excess fat and cooks the meat more evenly. Do not simply flip racks only once midway through.

Don’t Underseason

Lamb benefits tremendously from bold seasonings and spice rubs. Generously coat the meat at least an hour before grilling so the flavors really penetrate.

Don’t Overcook

Lamb dries out quickly if cooked beyond medium rare doneness. Use a meat thermometer to monitor internal temp. Remove from heat at 135°F tops.

Don’t Forget Rest Time

Just like steak, lamb racks need 5-10 minutes of rest time after grilling for juices to redistribute. Don’t slice into chops immediately or the meat will dry out.

Serving Suggestions for Grilled Lamb Rack

Perfectly cooked lamb racks deserve an equally delicious presentation. Here are serving ideas to make your bbq lamb truly shine:

Carve Between Bones

For individual chops, slide a sharp knife horizontally between each rib bone.
Keep bones intact while carving for aesthetic presentation.

Pair with Chimichurri Sauce

This bright Argentine parsley and herb sauce cuts through the richness of lamb.
Spoon the chunky sauce over plated chops for bold South American flavor.

Offer as Ribeye-Style Steak

For special dinners, french racks and roast whole for a ribeye equivalent.
Slice the rack into 2-3 thick lamb steaks. Serve with favorite steakhouse sides.

Make Lamb Rack Lollipops

For appetizers, trim racks of all meat and fat between bones.
Skewer exposed bone ends and grill these mini “lollipops” quickly over high heat.

Add Charred Veggie Skewers

Alternate lamb ribs and vegetables like peppers, zucchini, and eggplant on skewers.
The smoky veggies complement the sweet lamb beautifully.

Pair with Mint Pesto

Fresh mint pesto lends a cool contrast to rich lamb.
Spread on chops just before serving, or offer as a tableside condiment.

Now that you know the keys for selecting, seasoning, grilling, and serving incredible lamb racks, it’s time to fire up the barbecue! Follow this guide for finger-licking racks that your guests will rave about.

Frequently Asked Questions About BBQ Lamb Racks

Grilling the perfect lamb rack may seem intimidating for novice barbecue enthusiasts. Here are answers to some common questions about preparing this special cut of meat:

What is the best wood for smoking lamb?

Fruit woods like apple, cherry, and pecan give lamb a slightly sweet, smoky flavor. Oak and hickory are too strong. For a Mediterranean style, use grapevine trimmings.

Should lamb racks be grilled with direct or indirect heat?

Cook over direct heat to get a nice sear while cooking through. Avoid indirect heat, as this prolongs cooking and can dry out the meat.

How long does it take to grill lamb racks?

Plan on approximately 8-10 minutes per side for medium rare doneness. Flipping frequently prevents burning. Racks cook faster than other lamb cuts.

What are the signs that lamb is overcooked?

If the meat has dried out and gone grayish brown on the outside, it is likely overdone. Juices will run clear without a hint of pink when meat is pierced.

Is lamb better grilled or roasted?

Grilling imparts delicious smoky flavor that roasting cannot achieve. Racks are the best lamb cut for the grill. Roasts and thicker bone-in cuts are better suited to oven roasting.

Should lamb be marinated before grilling?

Although not mandatory, marinating 1-2 hours adds great flavor. Acidic marinades should be wiped off before grilling to prevent mushy texture.

What sides go well with grilled lamb racks?

Classic pairings like mint sauce, ratatouille, tabouleh, hummus, couscous, and flatbread complement lamb beautifully. Garlicky roasted potatoes are also excellent.

How do you keep lamb moist when grilling?

Bring meat to room temp before grilling, and pull it off the heat at 135°F for medium rare to prevent overcooking. Always let rest 5-10 minutes so juices redistribute.

Can you grill an un-frenched rack of lamb?

Removing the meat and fat gives racks a uniform shape, but you can grill full racks for a rustic presentation. Just watch for uneven cooking around bones.

What do you do if your lamb rack catches fire on the grill?

Carefully move it to a cooler area and close the lid to cut off oxygen. Avoid squeezing racks together, as this can transfer flames. Keep baking soda or water nearby to control unexpected grease fires.

Conclusion

From proper preparation to mastering cooking techniques, grilling the perfect lamb rack requires finesse. Follow this guide to select quality meat, nail the ideal doneness, and employ flavor-boosting tricks for professional results. Serve your succulent, smoky bbq lamb racks with bold sauces and sides to treat your lucky guests to these sublime grilled chops. With a little practice, you can become a lamb rack barbecue pro this summer and wow crowds with these impressive yet easy grilling feats.