Grilled Rack of Lamb Recipe
Impress your guests with this sumptuous grilled rack of lamb! Barbecue pro Malcom Reed from HowToBBQRight.com was kind enough to share his mouth-watering and decadent Grilled Rack of Lamb recipe with us.
Malcom’s recipe uses two racks of lamb, each weighing about 1.5 lbs. The loins are mostly trimmed (you’ll want to leave some fat for flavor) and the bones are frenched, which means that about 2″ of the meat has been removed to show the tip of the bone, so you don’t have to do anything else to prep the meat.
Remove each rack of lamb from the packaging and pat off any excess moisture with a paper towel. Lay the racks out on a work surface or large platter and generously season the outside with Killer Hogs AP rub. You can also substitute kosher salt and cracked black pepper.
Next, you’ll add another layer of flavor using a “wet rub” – a combination of fresh herbs, garlic & shallot with a touch of mustard and olive oil as the binder.
To see Malcom prep the lamb, check out this video and see below for the full recipe:
- 2 racks of lamb (1.5lbs ea)
- 1 cup Italian flat leaf parsley
- 2 Tbsp fresh rosemary
- 1 Tbsp fresh thyme
- 5 cloves garlic
- 1 shallot
- 2 Tbsp Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
- Killer Hogs AP Rub can be substituted to add even more flavor.
- 1 meat thermometer
- Generously coat the outside of each rack of lamb with kosher salt and black pepper or Killer Hogs AP seasoning.
- Roughly chop the parsley, rosemary, thyme, garlic, & shallot. Add to food processor.
- Pulse the herb mixture a few times and add the Dijon mustard.
- Process for 1-2 minutes while slowing adding the olive oil.
- Brush the wet herb rub onto both sides & edges of the lamb and marinate for 1 hour (can be marinated for 4-6 hrs in refrigerator).
- Start grill and bring temperature to 425?F. Add 1 chunk of cherry wood for light smoke.
- Place lamb on cooking grate, bone side down, for 4 minutes.
- Flip each rack and cook for additional 4 minutes.
- Remove lamb from grill or move to cool zone. Reduce grill temperature to 325?F.
- Place lamb back on the grill, standing vertical with bones interlocked, and continue cooking over indirect heat.
- Insert probe thermometer in the center of meat, set for 128?F.
- When alarm sounds, remove lamb from grill and let rest for 10 minutes before serving.