Grilled Rack Of Lamb

Easter is celebrated with various customs and traditions around the world. Let's learn 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 Jesus. 

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:

Helpful Hints For Perfect Grilled Lamb

Don’t skip the marinade: The marinade is important in flavoring the meat, but it is also essential for tenderizing it.

Helpful Hints For Perfect Grilled Lamb

Use the right heat: Sear the outside quickly with high heat, then cook the inside of the meat slowly over indirect heat.

Hints

Don’t overcook the lamb: Lamb is best served medium rare (130 to 135 degrees fahrenheit.) you can get away with medium, but any higher and you’ll get a pretty tough texture. 

Hints

Cover exposed bones with foil: Most racks of lamb come “frenched,” with the rib bones trimmed. They can burn, so you will want to cover them with aluminum foil before grilling.

Grilled Rack Of Lamb Recipe

- 2 racks of lamb, frenched (about 1 ½ pounds each)

- 4 cloves garlic, minced

- 2 tablespoons fresh rosemary, chopped

- 2 tablespoons fresh thyme, chopped

Ingredients:

Grilled Rack Of Lamb Recipe

- 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

Ingredients:

Directions:

- In a medium bowl, whisk together the minced garlic, chopped herbs, brown sugar, olive oil, lemon juice, salt, and black pepper. 

Prepare the Marinade for the Grilled Rack of Lamb

Directions:

- 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.

Marinade

Directions:

- Leave the meat to marinate in the fridge for at least six hours, preferably overnight.

Marinade

Directions:

- 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.

Get Ready to Grill

Directions:

- 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.

Get Ready to Grill

Directions:

- 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 the Lamb

Directions:

-  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.

Grill the Lamb

Directions:

-  Wrap the lamb in foil and allow it to rest for fifteen minutes. Then, slice along the bones to make individual portions and serve.

Rest the Grilled Rack of Lamb

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.

Best 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. 

Best Tasting Lamb

Luckily, you can order Australian lamb for your Easter Dinner to be delivered right to your door via our online Butcher Shop.