The best GRILLED RACK OF LAMB - with Garlic-Herb Vinaigrette

rack of lamb

💰Cheaper: pork loin

Pork loin is a more affordable option while still providing a tender meat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

fresh herbs

💰Cheaper: dried herbs

Dried herbs can be used in place of fresh for cost savings.

red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and adds a similar acidity.

Season the racks of lamb with a smoked salt and black peppercorn blend, using about 2 tablespoons of the mixture.

Place the seasoned racks on a platter or stainless baking sheet.

In a medium-sized bowl, combine 0.5 cup of extra virgin olive oil, 3 grated cloves of garlic, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard.

Add 2 tablespoons each of finely chopped fresh rosemary and thyme, along with 0.5 teaspoon of kosher salt, 0.5 teaspoon of freshly ground black pepper, and the juice from half a lemon. Whisk to combine.

Pour half of the vinaigrette into a serving bowl and set aside for serving later.

Brush the remaining vinaigrette onto the racks of lamb and cover them, letting them sit at room temperature for 30 minutes.

Preheat the grill to 450°F, turning on only the left side for direct heat.

Oil the grill grates before placing the lamb on the hot side, meaty side down, and sear for 3 minutes.

After 3 minutes, flip the racks over and move them to the indirect heat side of the grill, adding a piece of foil to prevent the bones from burning.

Brush the remaining marinade onto the racks and close the grill lid, cooking for about 13 to 15 minutes until the desired doneness is reached (about 130°F or 55°C for medium).

Remove the racks from the grill and let them rest uncovered for 5 minutes before carving.

Carve the racks into chops and serve, optionally with side dishes like summer couscous salad and grilled carrots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens