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Garlic Herb Rack of Lamb

Garlic Herb Rack of Lamb

5 from 1 vote
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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


  • Pellet Grill


  • 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


  • 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.


  • Pellet suggestions: Apple, cherry or pecan


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