• Cooking Time: 20-30
  • Servings: 4
  • Preparation Time: 15


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.


  • 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.

Categories: Lamb/Sheep 

Author Credit: Weber

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