Herb Marinated Grilled Rack of Lamb
Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za’atar and Moroccan spice mixture and grilled to perfection.
- 1.25 pounds rack of lamb about 1.15 to 2 pounds with about 8 ribs (best to buy a rack of lamb already Frenched with the bones exposed or have your butcher do this for you)
- 2 tbsp za'atar spice mix (see notes below)
- 2 tbsp garlic peeled and minced or about 4 cloves
- 2 tbsp parsley fresh chopped or dried
- 2 tbsp olive oil
- salt and pepper
Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
In a large sealable baggie or bowl add the rack of lamb, za’atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth. We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it. Salt and pepper your lamb rack well on both sides. Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting. However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture. Blue Bloody Rare – 125 degrees F (51 degrees C) Med Rare – 135 degrees F (57 degrees C) (our preferred cooking level)Medium – 145 degrees F (62 degrees C) Med Well – 155 degrees F (68 degrees C) Well Done – 165 degrees F (73 degrees C)
After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
Garnish with fresh parsley and herbs as desired before serving.
- The first step is to make sure that you choose a rack of lamb that averages around 1.25 to 1.50 pounds (566 grams to 680 grams) and it usually has about 8 bones in it. Can be more or less bones per rack depending on which country you are in. Ours was only about 1.15 pounds(521 grams) but these days, you have to take what you can get.
- The next step is making sure that that either you or your butcher French cuts the bones on your rack of lamb. Check out this process on how to French cut a rack of lamb.
- Marinate your rack of lamb for 4 hours or up to overnight. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling
- Allow your lamb to come to room temp for about 30 minutes so that it cooks evenly on the grill.
- Salt and pepper your lamb well before it hits the grill.
Serving: 1g | Calories: 716kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 96mg | Potassium: 392mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg