Grilled Rack of Lamb
Forget about the reservation, stay in this Easter! This Grilled Rack of Lamb recipe is the perfect celebratory at-home dish.
Total cook time
- 2 tsp rosemary (minced)
- 2 garlic cloves (minced)
- zest of 1 lemon
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 racks of lamb (cut in half)
- 2 Tbs extra virgin olive oil (plus extra for brushing the grill and racks of lamb (cut in half))
In a small bowl, combine rosemary, garlic, lemon zest, salt and pepper. Rub both sides of the rack with olive oil, then rub in spices.
Preheat an indoor cast iron grill over medium heat. Brush the grill with olive oil. Grill the lamb for 6 minutes, then flip onto other side. Cook for an additional 6 minutes, then flip and cook 4-6 more minutes, or until the temperature reaches 145° for medium.
Remove lamb from the grill and rest for five minutes tented loosely with foil. To serve, cut racks into individual chops.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.