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Grilled Rack of Lamb

Posted on by John Reynolds

grilled rack of lamb arranged on a platejump to recipe button

Easter is celebrated with various customs and traditions around the world. A rich meal is often the focal point, especially after weeks of fasting during Lent. One of the most ubiquitous items on the Easter dinner table is lamb. This tradition has deep historical and cultural roots, making it a significant part of the holiday festivities for many families. Today, we will teach you how to make a grilled rack of lamb for a simple yet decadent holiday centerpiece.  

Why is Lamb Eaten at Easter?

In the Christian faith, Jesus is twice referred to as the “Lamb of God” in the Gospel of John. Eating lamb at Easter is meant to commemorate the sacrifice of Jesus and to celebrate his resurrection. 

Lamb is also an important symbol in Judaism. The Paschal Lamb was the animal sacrificed in the first Passover on the eve of the Exodus. Its blood was painted over the doorways of the homes of Jewish slaves so they would be spared the Tenth Plague of Egypt:  the death of the firstborn sons. For this reason, lamb is also often eaten at Jewish Passover dinner. 

In addition, Easter and Passover often coincide with the Vernal Equinox, which was an important date for pre-Christians. Disablot, for example, was a Scandinavian tradition dating from prehistoric times. A blood sacrifice was made in honor of the disir, female spirits associated with a bountiful harvest. The festival also honored the Valkyries, winged female deities who guided the souls of the dead to Odin. Although few accounts exist of exactly what was sacrificed, it is reasonable to assume that Spring lambs were on the docket. 

Grilled Rack of Lamb Variations

In addition to a grilled rack of lamb, there are plenty of other preparations that appear in various cuisines around the world. In Greece, for example, magiritsa uses the offal, or innards of the lamb, to make a hearty stew with wild greens and a zesty lemon sauce. The Greeks are also famous for their souvla: a whole lamb spit-roasted over hot coals. 

The Finns have a recipe for Finskt lamm, which involves roasting a leg of lamb then covering it with a sweet, red currant glaze. It is usually served with roasted potatoes and other vegetables.  

In Italy, a special preparation of lamb called “abbacchio” is actually regulated by the European Union with the Protected Geographical Indication mark. The term refers to the type of lamb used as opposed to a distinct recipe. An abbacchio is simply a suckling lamb that is between 28 and 40 days old and weighs around 15 lbs. It can be grilled, roasted, stewed, or braised, so long as it fits the age and weight requirements. 

Suffice to say, you’re not limited to grilled rack of lamb when it comes to Easter. However, the simplicity of this recipe makes it a top contender, in our opinion. 

Helpful Hints for Perfect Grilled Lamb

Grilled rack of lamb is pretty fool-proof, but there are a few things you will want to keep in mind to get the best flavor and texture:

  • Don’t skip the marinade: the marinade is important in flavoring the meat, but it is also essential for tenderizing it.
  • Use the right heat: sear the outside quickly with high heat, then cook the inside of the meat slowly over indirect heat.
  • Don’t overcook the lamb: lamb is best served medium rare (130 to 135 degrees Fahrenheit.) You can get away with medium, but don’t go any higher than this, or you’ll get a pretty tough texture. 
  • Cover exposed bones with foil: most racks of lamb come “frenched,” with the rib bones trimmed for elegance and convenience, should you wish to eat yours cave-man style. These bones can burn, so you will want to cover them with aluminum foil before grilling.

Side Dishes for Grilled Rack of Lamb

The right side dishes are nearly as important as the lamb itself. Lamb has a generally mild flavor that is compatible with a wide variety of sides. Instead of the usual roast potatoes or green beans, why not try a few of the following:

Grilled Rack of Lamb Recipe

This dish is not only elegant and flavorful but also surprisingly simple to prepare, making it perfect for both intimate family gatherings and festive feasts.

Ingredients for Grilled Rack of Lamb:

2 racks of lamb, frenched (about 1 ½ pounds each)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tbsp brown sugar or honey
1/2  cup olive oil
Juice of two lemons (about 2 oz)
2 tsp of salt (more to taste)
Freshly ground black pepper

Directions: 

Prepare the Marinade for the Grilled Rack of Lamb

  • In a medium bowl, whisk together the minced garlic, chopped herbs, brown sugar, olive oil, lemon juice, salt, and black pepper. 
  • Place your lamb in a resealable freezer bag or a shallow dish you can cover. Pour the marinade over the meat and make sure it is completely coated.
  • Leave the meat to marinate in the fridge for at least six hours, preferably overnight.

Get Ready to Grill

  • Remove the rack of lamb from the fridge and let it come to room temperature (about 20 minutes). Cover the exposed bones with tin foil.
  • While the meat rests, preheat your grill: set it on “high” on one side only. For coal grills, mound the charcoal off to one side to contain the heat there as much as possible.

Grill the Lamb

  • Start by searing the rack of lamb with the fat side down. (This is the more rounded, meaty part, while the back is more bony.) Grill for about four minutes, or until you can see grill marks. Then, flip the meat and sear for another 2-3 minutes on the other side.
  • Transfer the rack of lamb to the cooler side of the grill. Cook on indirect heat until the meat reaches an internal temperature of 130 degrees Fahrenheit (15-20 minutes).

Rest the Grilled Rack of Lamb

  • Wrap the lamb in foil and allow it to rest for fifteen minutes. Then, slice along the bones to make individual portions and serve. Or, carve it tableside for added flair. 

Where to Buy Rack of Lamb

You can buy a rack of lamb in most grocery stores these days, but the quality is not guaranteed. The flavor and texture of lamb is highly dependent on the age of the animal and where it was raised. For a special holiday meal, you will want only the finest meat for your guests. 

For our money, you can’t go wrong with Australian lamb. Aussie lamb is free range and grazed exclusively on the country’s wide-ranging grasslands. The taste is naturally mild, lean, and clean with an unsurpassed tenderness. 

Luckily, you can order Australian lamb for your Easter Dinner to be delivered right to your door via our online Butcher Shop. Be sure to check out our current coupons for deals on butcher box orders, including freebies like Brazilian sausage. 

Lamb Loin Chops Recipe

Posted on by John Reynolds

Pan Seared Lamb Loin with Garlic and Rosemary

lamb loin chops in skillet with garlic and rosemary

The Brazilian Steakhouse tends to be synonymous with one word: beef. From the signature picanha to more mainstream cuts like filet mignon, the churrascaria is a steak-lovers paradise. But Brazilians also enjoy plenty of other types of meat, including lamb. Like Americans, Brazilians often consider lamb to be a meat reserved for special occasions. Today’s recipe for lamb loin chops is ideal for the upcoming Holidays: pain seared with plenty of garlic and rosemary, it is deceptively simple and packed with flavor. 

Lamb Chops vs Lamb Loin Chops

Lamb chops are harvested from the ribs of the lamb. They can be sold separately or in a rack to be carved after cooking. This cut of lamb may also be served “frenched,” with a length of rib bone polished and protruding from the meat to form a handle. Chops presented in this way are sometimes referred to as “lamb lollipops.” They tend to be the most expensive of all the cuts of lamb and are prized for their tenderness and depth of flavor. 

Lamb loin chops, by contrast, are derived from the area just behind the rib cage, between the tenderloin and the flank. Loin chops can be bone-in or boneless and contain a large medallion of the adjacent tenderloin, giving them the appearance of a smaller t-bone steak. They can be slightly tougher than lamb chops since they are leaner. This means their flavor and texture are best at rare or medium rare temperatures. 

What Does Lamb Taste Like?

Lamb has a similar texture to beef, but it has a slightly stronger, gamey flavor. The overall taste of the meat will vary slightly depending on where the lamb was reared and what its diet consisted of. Grass-fed lambs, for example, have a more distinct flavor that is somewhat earthy and smokey. 

Is Lamb Better for You Than Beef?

Like beef, lamb is considered a red meat. As such, it is an excellent source of protein and certain vitamins and minerals, including zinc, selenium, and iron. Lamb may offer additional health benefits compared to beef, especially if it has been grass fed. This diet infuses the meat with beneficial Omega 3 fatty acids, which have been shown to prevent heart disease and aid in bone and joint health. 

Lamb does have higher levels of saturated fat than beef, which means it can be somewhat higher in calories (3 oz of lamb loin has about 282 calories, compared to 3 oz of beef top loin, which has 224). However, the meat generally has less marbling, which means most of the fat is in one area that can be discarded. 

How to Cook Lamb Loin Chops

Lamb loin chops are at their tastiest when cooked rare or medium rare. They do well with almost any cooking method, but especially pan searing and grilling. To get the most out of your loin chops, keep the following tips in mind before you cook them:

  1. Let the chops come to room temperature before cooking. This ensures a more even sear and reduces the chance of overcooking.
  2. Use bone-in chops. While they may not be as convenient to cut or eat as the boneless version, bones in meat act as a temperature insulator. This, again, makes for more even cooking and slows down the cooking process slightly, giving you a little wiggle room for temperature. 
  3. Use a cast iron skillet or dutch oven. These heavy bottomed pans are ideally suited to searing meat, since they maintain a perfectly even temperature and form a beautiful crust. 
  4. Cook in batches. You may be tempted to get all your chops into the pan at once, but you will have a much more difficult time getting that beautiful brown crust to form if the pan is too crowded. Cook your chops in batches to give them enough space to cook evenly and seal in those juices. They need to rest anyway, so don’t rush it!

Lamb Loin Chops Recipe 

Ingredients:

3 pounds lamb loin chops (bone in)
Extra virgin olive oil
Salt
Freshly ground black pepper
4 tbsp butter, unsalted
6 cloves garlic, smashed*
1/2 tbsp fresh rosemary (or 1/2 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)

Directions:

  1. Allow your lamb loin chops to come to room temperature (about 20 minutes should do). 
  2. Preheat a cast iron skillet over medium high heat.
  3. Season the lamb loin chops liberally on both sides with salt and black pepper.
  4. Add a drizzle of extra virgin olive oil to the preheated skillet (about a tablespoon). 
  5. Add chops and brown on each side until a golden crust forms. This should take about 3 minutes per side.
  6. Remove the chops to a separate dish and lower the heat of your pan to medium. When the pan has cooled to medium, add the butter, rosemary, thyme, and smashed garlic to the pan. 
  7. Let the butter melt and the garlic become fragrant (don’t let it burn!).
  8. When the butter is melted, add the chops back to the pan and cook them for another 10-15 minutes until the internal temperature is 125** degrees (medium rare). 
  9. Serve with any remaining pan juices and fresh herbs. 

*We recommend smashing or slicing the garlic to infuse its flavor into the butter without burning. If you want to mince your garlic, you will want to add it later in the cooking process (1-3 minutes before chops are done). 

**The USDA recommends cooking lamb to a temperature of at least 145 degrees for food safety. However, most chefs agree that the high heat when searing will eliminate surface bacteria and other worrisome pathogens. This does not apply to ground lamb, of course, which will need to be cooked to an internal temperature of at least 160 degrees to eliminate food borne pathogens on and within the meat. 

Try Your Lamb Loin Chops With These Great Side Dishes:

Premium Lamb Chops Delivered to Your Door

The best tasting meat starts with quality. At Texas de Brazil, we source only the highest rated, USDA choice meats for both our restaurant and our delivery service. Visit Texas de Brazil’s online butcher shop to have premium cuts of lamb, beef, chicken, pork, and sausage delivered right to your door. Go online to select your hand curated grill package, or choose from a la carte options (including our signature spicy rub for picanha). 

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