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–+ servings
Whole Herb Marinated Grilled Rack of Lamb cut into slices on a cutting board with fresh herbs.
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5 from 10 votes

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.
Prep Time10 minutes
Cook Time13 minutes
Marinating Time4 hours
Total Time4 hours 23 minutes
Course: Mains
Cuisine: Middle Eastern
Servings: 3
Calories: 716kcal
Author: HWC Magazine

Equipment

  • Meat Thermometer

Ingredients

  • 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 tablespoon za'atar spice mix (see notes below)
  • 2 tablespoon garlic peeled and minced or about 4 cloves
  • 2 tablespoon parsley fresh chopped or dried
  • 2 tablespoon olive oil
  • salt and pepper
US Customary - Metric

Instructions

  • 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.
    Frenched cut leg of lamb bones on a cutting board.
  • 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)
    Rack of lamb in a big baggie with all the garlic, za'atar, olive oil and spices.
  • 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.
    Marinated leg of lamb getting salted and pepper just before placing it on the grill.
  • GRILLING DIRECTIONS: 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)
    Prepared Rack of lamb ob the grill skin side down.
  • 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.
    Cooke leg of lamb with a meat thermometer showing medium rare.
  • Garnish with fresh parsley and herbs as desired before serving.
    Sliced lamb lollies on a cutting board.
  • OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.

Notes

  • 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.
 
 

Nutrition

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