Rack of lamb is a delicious cut of meat that is perfect for grilling. When cooked properly, rack of lamb turns out juicy, tender and full of flavor. Grilling rack of lamb may seem intimidating, but it’s actually quite easy if you follow a few simple steps. Here is a complete guide on how to bbq rack of lamb to perfection.
Introduction to Grilling Rack of Lamb
Rack of lamb refers to a rack containing anywhere between 6 to 8 ribs that have been French trimmed, meaning the fat cap and meat between the ribs have been cleaned off. This exposes the ribs and allows the meat to cook more evenly.
Rack of lamb has a elegant presentation, making it a popular choice for special occasions and holidays like Easter. It has a rich, savory flavor that pairs well with a variety of marinades and crusts. When cooked properly, it turns out moist and tender.
Grilling is one of the best cooking methods for rack of lamb. The high heat helps render the fat cap evenly for added flavor. It also gives the exterior a delicious caramelized crust while keeping the inside nice and juicy.
Benefits of grilling rack of lamb:
- Infuses the meat with delicious smoked flavor
- Renders the fat evenly for added moisture and flavor
- Creates a tasty sear and caramelization on the outside
- Allows you to add flavors with marinades, rubs and sauces
- Quick cooking time compared to oven roasting
- Impressive presentation with grill marks
Follow the tips below for foolproof grilled rack of lamb.
How to Choose Rack of Lamb for Grilling
When selecting rack of lamb for grilling, keep these things in mind:
- Weight – Look for racks that are 12 to 16 ounces each to serve one person. For two people, aim for a rack around 24 ounces. Large racks are harder to cook evenly.
- Fat cap – Choose racks with an even layer of fat cap about 1/4 inch thick. The fat renders during grilling for moisture and flavor.
- Meat – Look for meat that is bright pink and velvety. Avoid racks with dry or brown spots.
- Bones – The ribs should be firm and not cracked. There should also be 6 to 8 ribs in each rack.
- Marbling – Moderate marbling between the ribs provides the most flavor and tenderness after grilling.
For the best results, allow the rack of lamb to sit at room temperature for 30 minutes before grilling. This helps it cook more evenly later.
How to Prepare Rack of Lamb for Grilling
Proper preparation is key to grilling rack of lamb perfectly. Here are some tips:
Trim Excess Fat
Use a sharp knife to trim away any large chunks of hard fat around the edges. Leave the main fat cap intact – this renders and bastes the meat while grilling.
Season the Meat
Season the lamb at least 40 minutes before grilling to allow the flavors to penetrate. Try using a dry rub, marinade, or just salt and pepper. Apply seasoning evenly on all sides, including the fat cap and between ribs.
Some good seasoning options include:
- Rosemary, thyme, garlic powder and lemon zest
- Soy sauce, brown sugar, garlic and ginger
- Mustard and herb crusted rack of lamb
- Cajun or Moroccan spiced dry rub
Let It Sit
Allow the seasoned rack of lamb to sit at room temperature for about 40 minutes before grilling. This helps the meat cook more evenly later.
Prepare the Marinade (Optional)
Consider marinating the lamb for added flavor. Whisk together ingredients like olive oil, garlic, rosemary, mustard, and lemon juice. Pour the marinade over lamb in a sealed bag and refrigerate for 1-2 hours, flipping occasionally.
Preheat the Grill
Before grilling, preheat your grill to high heat, around 450-500°F. The high temperature helps get a good sear on the fatty lamb. Allow 15-20 minutes for the grill to fully preheat.
Pat Meat Dry
Just before grilling, pat the racks dry with paper towels. This helps promote browning and prevents meat from sticking. Discard used marinade.
Now the lamb is ready to throw on the hot grill!
How to Grill Rack of Lamb Perfectly
Grilling rack of lamb takes some technique to cook it evenly while rendering the fat and achieving a good sear. Follow these steps:
Grill Fat Side Down First
Place the lamb fat side down on the hot grill grates. Let it sear for 3-4 minutes without moving it. This helps render the fat evenly. Listen for a good sizzle.
Flip and Cook Other Sides
After searing the fat, flip the lamb over and sear the underside and sides for another 2-3 minutes, until browned. Use tongs to hold rack upright and sear the rib sides as well.
indirect Heat
Once a nice crust forms all over, move the lamb to indirect heat or turn down the burner right under it. Indirect heat allows the inside to cook gently without burning the outside.
Insert a Meat Thermometer
Test for doneness by inserting an instant read meat thermometer into the center of the meat, away from the bone. Remove from heat when it reaches:
- Rare: 125°F
- Medium rare: 130-135°F
- Medium: 140°F
Let It Rest
Transfer lamb to a cutting board and tent loosely with foil. Let rest for at least 10 minutes before slicing. This allows juices to redistribute for tender, juicy meat.
Slice and Serve
Use a sharp knife to slice between each rib bone. Serve warm with your favorite sauces and sides!
Tips for Perfectly Grilled Rack of Lamb
Use these handy tips for rack of lamb with a crispy outside and tender, pink inside:
- Use Direct then Indirect Heat – Sear over direct heat, then move to indirect heat to finish cooking. This prevents burning.
- Preheat Properly – Allow grill to preheat for 15-20 minutes on high heat around 500°F.
- Dry Meat Well – Pat lamb very dry before grilling to help browning.
- Watch the Temperature – Use an instant read thermometer to test for doneness. Remove before overcooking.
- Let It Rest – Never slice rack of lamb right off the grill. Letting it rest allows juices to redistribute.
- Slice Correctly – Slice between the rib bones for attractive individual chops.
- Keep it Moving – If flare ups occur, move rack to a cooler part of the grill.
With the right technique, you can achieve perfectly grilled rack of lamb with caramelized crust and tender, juicy meat every time.
Grilled Rack of Lamb Recipe
This simple recipe yields delicious grilled rack of lamb seasoned with rosemary, garlic and olive oil:
Ingredients:
- 1 rack of lamb, trimmed and frenched (about 1 1⁄2 pounds)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- Salt and pepper to taste
- 1 lemon, cut into wedges for serving
Instructions:
- Combine olive oil, garlic, rosemary and season with salt and pepper. Rub mixture all over lamb rack. Cover and marinate for 1-2 hours in the refrigerator.
- Remove lamb from marinade and pat very dry with paper towels. Let sit at room temperature for 30 minutes.
- Prepare grill for direct high heat, around 500°F.
- Place lamb fat side down on hot grill. Sear for 3-4 minutes until browned. Flip and sear all sides until a nice crust forms.
- Move rack to indirect heat, fat side up. Grill over indirect heat, flipping once halfway through, until an instant read thermometer reads 130°F for medium rare doneness, about 15-20 minutes.
- Transfer lamb to a cutting board and tent loosely with foil. Let rest for 10-15 minutes.
- Slice between ribs into individual chops. Serve warm with lemon wedges.
The rich rosemary and garlic flavors pair perfectly with the juicy, tender lamb. Try this easy recipe for your next special occasion meal.
Common Questions About Grilling Rack of Lamb
Still have some questions about grilling rack of lamb? Here are answers to some frequently asked questions:
How long does it take to grill rack of lamb?
Expect rack of lamb to take 15-25 minutes to grill, depending on thickness. Cook over direct high heat for the first 5 minutes per side to get a good sear. Then move over indirect heat to finish cooking, allowing about 10-15 minutes for medium rare doneness.
What temperature should rack of lamb be when done?
An instant read thermometer should read 125°F for rare, 130-135°F for medium rare, and 140°F for medium doneness. Always remove it from heat before it exceeds your desired temperature since the temp will continue rising as it rests.
Should the fat side be up or down on the grill?
Start with the fat side down on direct heat to render the fat and get a good sear. Once browned, flip it over so the fat bastes the top as it cooks over indirect heat.
Does rack of lamb need to be marinated?
Marinating is optional but recommended. A marinade adds extra flavor and tenderizes the meat. Go for at least 1-2 hours of marinating time.
What is the best wood for smoking rack of lamb?
For a nice smoke flavor, use milder woods like oak, pecan, apple or cherry. Stronger woods like hickory or mesquite easily overpower the flavor of lamb.
What sides go well with grilled rack of lamb?
Try roasted potatoes, grilled asparagus, couscous salad, balsamic glazed carrots or roasted Brussels sprouts. A tangy sauce or chimmichurri pairs nicely too.
Conclusion
Grilling rack of lamb may look intimidating, but it couldn’t be easier with the proper technique. Allow it to marinate, then sear over high heat before gently cooking over indirect heat until perfectly medium rare. Letting it rest before slicing is also essential. Follow the tips above and you will be rewarded with a beautiful rack of lamb featuring a crisp crust, tender meat and incredible smoky flavor. Pair it with a nice glass of wine or mint sauce for an elegant and delicious meal.