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Grilled Rack of Lamb Recipe


  • 2 Racks of Lamb (1.5lbs ea)
  • 1 Cup Italian Flat Leaf Parsley
  • 2 TBS Fresh Rosemary
  • 1 TBS Fresh Thyme
  • 5 cloves Garlic
  • 1 Shallot
  • 2 TBS Dijon Mustard
  • ¼ Cup Extra Virgin Olive Oil
  • *Salt and Black Pepper to taste
  • **Killer Hogs AP Rub can be substituted here to add even more flavor.


  1. Generously coat the outside of each rack of lamb with Salt and Black Pepper or AP seasoning.
  2. Roughly chop the parsley, rosemary, thyme, garlic, & shallot; add to food processor.
  3. Pulse the herb mixture a few times and add the Dijon mustard.
  4. Process for 1-2 minutes while slowing adding the olive oil.
  5. Brush the wet herb rub onto both sides & edges of the lamb and marinate for 1 hour (can be marinated for 4-6 hrs in refrigerator).
  6. Start grill and bring temperature to 425⁰F add 1 chunk of cherry wood for light smoke.
  7. Place lamb on cooking grate bone side down for 4 minutes.
  8. Flip each rack and cook for additional 4 min.
  9. Remove lamb from grill or move to cool zone. Reduce grill temperature to 325⁰F over indirect heat.
  10. Place lamb back on the grill standing vertical with bones interlocked.
  11. Insert probe thermometer in the center of meat set for 128⁰F.
  12. When alarm sounds remove lamb from grill and rest for 10 minutes before serving.
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