Rack of Lamb with Rosemary and Garlic | Emeril Lagasse

rack of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is lower in calories and suitable for vegans.

Go to the butcher and ask for domestic lamb, preferably from Colorado.

Request the rack of lamb to be frenched, meaning the bones are exposed.

Cut the rack of lamb into three portions along the bones.

Make a marinade with rosemary, garlic, lemon zest, lemon juice, and olive oil.

Pour the marinade over the rack of lamb.

Grill the lamb fat cap side down to start.

Use a spray bottle with water to control flames while grilling.

Grill all sides of the lamb until charred and cooked to about 130°F for medium rare.

Let the lamb rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens