Grilled Rack of Lamb

  • By: Jack Mancuso

Grilled Rack of Lamb

I confess. I love making rack-of-lamb on the grill. While people seem to set it aside for special occasions, there’s no reason not to pull out some chops (you can cut them from the rack). You could also make something vibrant and texturally inviting, like Herb-Crusted Leg of Lamb.

If you’re nervous about making a Grilled Rack of Lamb, it’s not really that hard. Grilling is an art, and at first, your jitters are normal. Just stick to a tried-and-true recipe, and you can’t really go wrong.

What Is Rack of Lamb

This product is an unsplit primal rib cut. If you’re looking at a cow outline, this piece comes from ribs six through twelve. These will become two rib roasts. If you want to make a crown, the two roasts must be sewn together so that when they stand up, they look like a crown. Note: your butcher will help you, or they may even have one prepared during the holidays.

Tips for Success

  • Treat the rack with marinade and, if you wish, barbecue rub. Both help keep the rack tender.
  • If there are any exposed bones, wrap them in foil so they don’t burn.
  • Watch your lamb like a hawk. It should not cook beyond the medium rare stage for the best results
  • Place your lamb on the grill fatty side down initially. **

** People disagree on this point, but this is how I roll.


  • 8-bone rack of lamb
  • ½ c Extra Virgin Olive Oil
  • 2 tbsp fresh lemon juice
  • 5 garlic cloves
  • 10 mint leaves
  • ½ tbsp oregano
  • ½ tbsp basil
  • 2 tsp pink salt
  • 1 tsp cracked pepper
  • Honey mustard
  • Cuso’s Grass Seasoning


  1. Combine everything but the honey mustard and Cuso’s Grass Seasoning in a blender.
  2. Transfer this to a coverable container
  3. Lay out the rack of lamb inside
  4. If you are in a hurry, leave this in the refrigerator for 5 hours. Otherwise, marinate overnight. 
  5. Preheat the grill to 500F (close the lid)
  6. In the meanwhile, remove the lamb from the marinade and pat it dry with paper towels.
  7. Cover the rack of lamb with a thin coat of mustard
  8. Sprinkle the meat all over with Cuso’s Grass Seasoning.**
  9. Place the lamb on the grill, starting with the fat side down.
  10. Grill for 5 minutes and then flip.
  11. Wait another 5 minutes
  12. Check the meat’s temperature using a probe at the thickest part of the meat
  13. If it’s not 135F (medium rare), move it to indirect heat for a little longer.
  14. Be careful. Lamb can go from perfect to overcooked in the blink of an eye.
  15. Let the meat rest for 5 minutes before serving.

** If you’d like something with a kick, use Cuso’s Hot Honey Seasoning instead.

PitMaster’s Memo: Lamb in History

Lamb has been part of humankind’s diet for thousands of years, starting in Mesopotamia. It was from there that people in Central Asia and Africa obtained their meat. In pastoral society, lamb played an important role. It was not simply food. You could get lamb milk and use their wool, for example.

Christopher Columbus brought ewes and rams to America with him. As time passed, lamb became somewhat of a delicacy reserved for special celebrations and important guests. Some European aristocrats even requested it over beef


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