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Garlic Herb Rack of Lamb

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This delicious garlic herb rack of lamb is crazy amazing! The simple combination of garlic and herbs works beautifully with the natural flavor of the lamb, and this dish pairs well with most sides. Enjoy this garlic herb rack of lamb as a decadent weekend meal or on special occasions like anniversaries, birthdays, and holidays! I often serve delicious lamb with corn pudding or twice-baked potato casserole

Things to consider

  1. You’ll need one (or two) French-cut rack of lamb. That means the fat cap over the bone section must be removed and cleaned up. Leave the layer of fat over the top portion intact. If it is too thick, pair it down slightly.
  2. I recommend cooking a rack of lamb to an internal temperature of 125-30 degrees F, or medium-rare to medium. If you prefer the lamb to be more cooked, aim for 145 degrees or medium-well. There will be some carry-over heat during the resting period, so I recommend pulling the lamb about 5 degrees before your desired doneness temperature. ex: 120 for medium-rare and 140 for medium-well.
  3. Lamb is cooked hot and fast on the grill at 400 degrees F. The cooking time will be short. Keep an eye out for potential flare-ups. I recommend apple, cherry or pecan pellets for this recipe.
  4. This recipe calls for fresh thyme and marjoram. Feel free to substitute with oregano, basil, chives, parsley, sage, etc.
Garlic Herb Rack of Lamb

 Ingredients:

  • 1 rack of lamb, 2 pounds
  • Garlic 
  • Olive oil
  • Red wine, substitute with red wine vinegar
  • Coarse salt
  • Fresh thyme
  • Fresh marjoram
  • Black pepper

Steps to make garlic herb rack of lamb

  • Blend garlic, olive oil, and red wine in a food processor or blender. Stir in the remaining ingredients. 
  • Using a sharp knife, score the fat cap of the rack of lamb about 1/8″ deep.
  • Slather garlic-herb paste onto the lamb, avoiding the bones. Set the seasoned lamb onto a plate, seasoned side up, and place it into your refrigerator for 1 hour, uncovered.
Garlic Herb Rack of Lamb

Grilling garlic herb rack of lamb

  • Preheat your pellet grill for 400 degrees F. Have a reliable meat thermometer close by. You will need it!
  • Remove the rack of lamb from the refrigerator and let it stand at room temperature until your grill is ready.
  • Place your rack of lamb, seasoned side up, onto the grill grates.
  •  Cook for about 18 to 25 minutes, depending on your desired doneness. For medium-rare, remove the rack of lamb when the internal temperature reads 120 degrees F. For medium, cook to 130 degrees, medium-well, cook to 140 degrees.
  • Tent the rack of lamb with aluminum foil immediately after removing it from the grill. Let it rest for 5 to 7 minutes.
  • Carve into individual chops and serve.
Garlic Herb Rack of Lamb

Garlic Herb Rack of Lamb

Our Garlic Herb Rack of Lamb hits the pellet grill for a blast of smoky goodness. Yes, you can do this on a regular grill, either gas or charcoal, if you wish. It will still be delicious.
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: grilled lamb, pellet grill recipes, rack of lamb
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 518kcal
Author: Sabrina Baksh

Equipment

  • Pellet Grill

Ingredients

  • 1 rack of lamb 2 pounds
  • 4-5 cloves garlic medium-sized, peeled
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine sub with red wine vinegar
  • 1 tablespoon fresh thyme sub with your preferred herbs
  • 1 teaspoon fresh marjoram
  • 1 teaspoon coarse salt kosher or sea
  • 1/4 teaspoon black pepper

Instructions

  • Blend garlic, olive oil, and red wine in a food processor or blender. Stir in the remaining ingredients. 
    Using a sharp knife, score the fat cap of the rack of lamb about 1/8" deep.
  • Slather garlic-herb paste onto the lamb, avoiding the bones. Set the seasoned lamb onto a plate, seasoned side up, and place it into your refrigerator for 1 hour, uncovered.
  • Preheat your pellet grill for 400 degrees F.
    Remove the rack of lamb from the refrigerator and let it stand at room temperature until your grill is ready.
  • Cook for 18 to 25 minutes, depending on your desired doneness. For medium-rare, remove the rack of lamb when the internal temperature reads 120 degrees F. For medium, cook to 130 degrees, medium-well, cook to 140 degrees.
  • Tent the rack of lamb with aluminum foil immediately after removing it from the grill. Let it rest for 5 to 7 minutes.
  • Carve into individual chops and serve.

Notes

  • Pellet suggestions: Apple, cherry or pecan

Nutrition

Calories: 518kcal | Carbohydrates: 2g | Protein: 18g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 94mg | Sodium: 652mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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