Recipes

BBQ Rack of Lamb

Lamb/Sheep 

• Cooking Time: 20-30
• Servings: 4
• Preparation Time: 15
• 2 Racks of Lamb, 1 to 1 1/2 lbs each, frenched
• For the Paste:
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon minced shallots
• 1 tablespoon balsamic vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon mince garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

In a small bowl mix together the paste ingredients.

Spread the paste all over the lamb racks.

(Optional: Cover with plastic wrap and refrigerate for 8 hours.)

Loosely cover the bones of the racks of lamb with aluminum foil to keep them from burning. Grill over Direct Medium heat until the internal temperature reaches 145 degrees F and the lamb is medium rare, 20 - 30 minutes, starting with the bone side down and turning after 15 minutes. Remove from grill and allow to rest for 5 minutes before cutting into chops.

Being a BBQ guy I got this from Weber's Big Book of Grilling when I was looking for a recipe for grilling a rack of lamb. I didn't bother with the Orange-Cranberry Chutney as that sounded like Christmas to me and was extra work.

I was short on time so I didn't even let the rack sit in fridge with the paste on it for 8 hours but it was absolutely fantastic.

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Author: Weber