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5 from 3 votes

Grilled Rack of Lamb with Garlic Herb Marinade

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.
Prep Time10 minutes
Cook Time20 minutes
Marinade Time4 hours
Total Time4 hours 30 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Grilled Rack of Lamb
Servings: 4
Author: Susie Bulloch (heygrillhey.com)

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

Lamb is lean and can taste gamey if overcooked, so I do not recommend cooking your lamb over Medium Rare. Below you can find temperatures for lamb doneness:
  • Rare – 125 degrees F
  • Med Rare – 135 degrees F
  • Medium – 145 degrees F
  • Med Well – 155 degrees F
  • Well Done – 165 degrees F

Nutrition

Calories: 268kcal | Carbohydrates: 7g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 4.1mg | Calcium: 36mg | Iron: 1.1mg