This simple grilled rack of lamb recipe is easy to make even if you’re not normally a grill guru. Just a few basic ingredients, and this melt-in-your-mouth, flavorful meal is ready in about 30 minutes.
(Gluten Free, Nut Free, Soy Free, Refined Sugar Free, Dairy Free. Paleo, AIP, and GAPs Friendly).
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We don’t always eat beef around here. I mean, 99.999% of the time we do, but it’s nice to be able to change it up now and then with meats like lamb, salmon, or chicken. Yesterday I just happened to be in that we-can’t-always eat beef mood. It was time to check in the freezer.
“Check in the freezer” sounds so simple, doesn’t it? It’s not. Opening the freezer is an undertaking, and digging through it is a monumental task. Before you can find the hidden treasure at the bottom, you have to dig past the liver that’s been there for a year because no one dares to eat it, the tendons (same problem), ground beef (nothing wrong with it except sheer quantity), osso bucos (mmm, should make those sometime), about forty million snack sticks, and–ah! What’s this? A rack of lamb? That sounds incredible!
Another problem, however: there was only one rack of lamb. And we’re a big family. The only possible solution is to cook it fast, eat it faster, and hide the evidence before too many people wander through the kitchen. A lucky few happen to be in the right place at the right time (one girl has a real talent for appearing just when the food is done and disappearing just when it’s time to clean it up).
But ultimately, this grilled rack of lamb recipe is worth both the freezer-mining and the secrecy. This meal is easily cooked in thirty minutes, and if grilling is not normally your thing, don’t be intimidated. With a thermometer to check for the final temp, it’s pretty straightforward. I would almost say that grilling something is easier than putting it in the oven or frying pan. Besides, it tastes way better.
This grilled rack of lamb recipe is paleo and AIP friendly (just use olive oil instead of butter). Serve with roasted vegetables and a light salad. Or serve it with whatever you want. It’s your life, your lamb.
Simple Grilled Rack of Lamb Recipe
- 1 2-3 lb
rack of lamb
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1 sprig fresh rosemary
- 1 teaspoon dried rubbed sage
- 6 tablespoons butter melted, or olive oil for paleo
- Thaw the rack of lamb completely and bring to room temperature. Remove from the package and allow excess juices to drain off. Pat dry very lightly with paper towel.
- Sprinkle on about half the salt and pepper and rub into the rack. Flip the rack over and rub in the remaining salt and pepper.
- Heat your grill to high heat using charcoal or gas.
- Place the rack on the grill, positioning so that the ribs are pointing towards the cooler side of the grill and the thickest part of the rack is over the hottest part of the grill. Place the rack fat cap up.
- As the rack is grilling, chop up the rosemary, then mix the rosemary, sage, and butter/oil together.
- After 5-10 minutes, flip the rack and baste with the rosemary/butter mixture (to baste, just dip a basting brush in the mixture and brush over rack. If you don’t have a brush, spooning then spreading with a rubber spatula works). When you flip depends on how hot your grill is, but you want to flip once the rack is a golden brown color on the bottom.
- Grill the other side, then flip again and baste again. Repeat, grilling for about five minutes and then flipping and basting, about twice more. Flip frequently enough that it isn’t burning on either side but is still browning well.
- To check for done, insert a thermometer in the very center of the rack. It should read 138 for medium rare and 142 for well done (I highly recommend medium rare instead of well done).
- Remove from heat and allow to rest, lightly covered but not sealed, for about 10 minutes before slicing. To slice, simply use a sharp knife to cut in between each rib.