Grilled Rack of Lamb with Garlic Herb Marinade
On July 12, 2019 (Updated May 10, 2024)
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This Grilled Rack of Lamb with Garlic Herb Marinade is incredibly tender and the perfect balance of mint, herbs, and acidity. It’s a great introduction into the wider world of meat that is simple to prepare and impressive to serve to guests.
Grilled Rack of Lamb
My dad is the lamb lover in my family. In fact, the first time I ever cooked lamb was for my dad on Easter. My daughter also loves every time I make lamb, and I don’t blame her! This grilled rack of lamb is wonderfully tender and oh-so delicious.
Not only is this rack of lamb incredibly tender, it’s also just the right amount of gamey. If you’re looking to branch out from beef, chicken, and pork, lamb is an ideal next step. Consider it the perfect in-between to introduce you to more exotic flavors without going too crazy.
Rack of Lamb Marinade
When preparing to cook my rack of lamb, it’s key to mix up a great marinade to tenderize the meat and add tons of flavor. This marinade is a aromatic garlic herb marinade that contains 5 key elements.
- Fat. Fat is important and prevents the protein in the meat from being broken down by the acid.
- Acid. Tenderizes the meat and adds tons of tart flavor to compliment the meat.
- Sugar. By adding sugar to your marinade, you balance flavors in the marinade.
- Salt. Salt helps bring big flavor to the interior of the meat and provides the savory element to your marinade.
- Herbs and Spices. This is where the flavor of the marinade comes in. By mixing and matching fresh herbs, onion, garlic, and more, you create a unique flavor profile to compliment your meat.
This lamb was just begging for a fresh mint marinade. Roast lamb with mint jelly was a favorite in my family growing up, so the mint in this recipe was a must-have and an homage to special childhood dinners. You’ll find the mint perfectly compliments the rich lamb flavor.
How to Cook Rack of Lamb
My preferred way to cook a rack of lamb is to stick in on the grill. By grilling your lamb, it comes out juicy, tender, and oh-so delicious. Once you have it good and marinated, cooking it on the grill gives it the perfect final flavor.
- Marinate the lamb. Combine all ingredients for the marinade in a zip top bag, add the rack of lamb, and massage to coat. Refrigerate for 4-8 hours prior to grilling.
- Grill on indirect heat. Preheat your grill to 450 degrees F for two-zone cooking. Remove the lamb from the marinade and wrap the bones in aluminum foil to prevent burning. Grill on indirect heat for 20-25 minutes or until the internal temp reaches 100 degrees F.
- Sear over direct heat. Move the lamb to the direct side of the heat and grill to your preferred doneness (approximately 2 minutes per side). I do not recommend cooking lamb above Medium Rare, so stay close and remove the rack promptly when it reaches the appropriate temperature.
How Long to Grill Rack of Lamb
Lamb is ready in 20-30 minutes, depending on how hot your grill is and on the thickness of the lamb meat. As always, cook to temperature and not to time, keeping in mind that lamb is lean. It will dry out and and can taste gamey if it is overcooked. Keep your meat thermometer handy (I don’t cook anything without my ThermoWorks Mk4), and remove promptly when done. I do not recommend cooking your lamb over Medium Rare. Here is a quick guide to temperature doneness for lamb:
- Rare – 125 degrees F
- Med Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
Side Dishes for Lamb
Lamb is one of those fancier main courses; perfect for a romantic night in with your significant other. Check out these delicious side dishes for lamb to make a gorgeous, complete meal.
Grilled Ratatouille
Bacon Wrapped Stuffed Grilled Tomatoes
Grilled Cauliflower Steaks with Burst Tomato Salad
Rack of Lamb with Garlic Herb Marinade Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own grilled rack of lamb with garlic herb marinade at home. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page.
Grilled Rack of Lamb with Garlic Herb Marinade
Ingredients
- 1 rack lamb approximately 6-8 bones
Garlic Herb Marinade
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 4 cloves garlic, minced
- 1 Tablespoon fresh mint, finely minced
- 1 Tablespoon fresh oregano, finely minced
- 1 Tablespoon fresh rosemary, finely minced
- 1 Tablespoon fresh thyme, finely minced
- 1 Tablespoon honey
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Combine all ingredients for the garlic herb marinade in a zip top bag and mix to combine.
- Preheat your grill for two-zone cooking. Aim for 450 degrees F for your direct side of heat.
- Place your rack of lamb in the marinade and massage to coat. Place in your refrigerator and allow to marinate for at least 4 hours or up to 8 hours.
- Remove rack of lamb from the marinade and shake off any excess marinade. Wrap the bones in heavy duty aluminum foil to prevent them from burning.
- Place your lamb on indirect side of heat for 20-25 minutes or until the internal temperature of the lamb reaches 100 degrees F in the thickest part of the lamb, making sure your thermometer isn't touching the bone.
- Move the lamb to direct heat and grill to your preferred doneness, approximately 2 minutes per side. Leave the lid open on your grill and don't leave. Their is a fat cap on a rack of lamb, and over the direct heat it will cook quickly and has a potential for flare up. Stay close to remove the rack as needed.
- Refer to the temperature guide in the notes, I do not recommend cooking lamb above Medium Rare.
Notes
- Rare – 125 degrees F
- Med Rare – 135 degrees F
- Medium – 145 degrees F
- Med Well – 155 degrees F
- Well Done – 165 degrees F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple, great flavor. Grilled it on a pellet stove for some added smoke.
Can I smoke this instead of grill it?
This recipe made for the BEST rack of lamb I’ve ever had!!! They were AMAZING! My wife and kids loved them. Due to time constraints I was only able to marinade them for 2 hours so I can only imagine how much better they’ll be next time given 4 . I also made a cabernet sauce to accompany them and added 2 TBS of the marinade to it.
Can you also use this same marinade and time when cooking on stovetop
Absolutely!
I can already taste my very young days.
Thank you!
Outstays recipe!!!
I’ve been missing seeing your posts!!! I love your recipes and can’t wait to start trying them again!! I’ve or a green egg now and need something new to try!!
Fantastic! You’ll love that green egg!
Would love tips for smoking too. PS…sliced orange and or lemon in maranade is the boss..