This garlic herb rack of lamb is not only delicious but also easy to prepare. The combination of garlic and herbs perfectly complements the natural flavor of the lamb, making it a heavenly dish to eat. The best part is that it can be paired with most sides, making it a versatile option for any occasion!

Enjoy this herb crusted rack of lamb as a decadent weekend meal or on special occasions like anniversaries and birthdays, and serve it during the holidays! We often pair this dish with creamy corn pudding and our amazing twice-baked potato casserole.

Ingredients

• 1 frenched rack of lamb, 2 pounds
• Garlic
• Olive oil
• Red wine, substitute with red wine vinegar
• Coarse salt
• Fresh thyme (sub with fresh rosemary)
• Fresh marjoram
• Black pepper

Making the seasoning paste

• Blend garlic, olive oil, and red wine in a food processor or blender. Stir in the remaining ingredients.
• Using a sharp knife, score the fat cap of the rack of lamb about 1/8″ deep.
• Slather garlic-herb mixture onto the lamb, avoiding the bones. Set the seasoned lamb onto a plate, seasoned side up, and place it into your refrigerator for 1 hour, uncovered.

Grilling Rack of lamb

• Preheat your pellet grill to 400 degrees F. Have a reliable meat thermometer close by. You will need it!
• Remove the rack of lamb from the refrigerator and let it stand at room temperature until your grill is fully heated.
• Place your rack of lamb, seasoned side up, onto the grill grates.
• Cook for about 18 to 20 minutes, until it reaches an internal temperature between 120-125 degrees. Turn the rack over and sear the seasoned side for 2 minutes to create a delicious crust.
• Tent the rack of lamb with aluminum foil immediately after removing it from the grill. Let it rest for 10 minutes.
• Carve into individual lamb chops and serve.

Recipe Tips

• You’ll need one (or two) French-cut racks of lamb. That means the fat cap over the bone section must be removed and cleaned up. Leave the layer of fat over the top portion intact. If it is too thick, pair it down slightly.
• We recommend cooking rack of lamb to an internal temperature of 120-125 degrees F, for medium-rare. If you prefer the lamb to be more cooked, aim for 130-135 degrees for medium to medium-well. There will be some carry-over heat during the resting period, so pull the lamb about 5 degrees before your desired doneness temperature. ex: 120 for medium-rare and 135 for medium-well.
• Lamb is cooked hot and fast on the grill at 400 degrees F. The cooking time will be short. Keep an eye out for potential flare-ups. Use apple, oak, cherry, or pecan pellets for this recipe.
• This recipe calls for fresh thyme and marjoram. Feel free to substitute with fresh rosemary, oregano, basil, chives, parsley, sage, etc. If you’d like a touch of sweetness, add a teaspoon or more of honey or maple syrup to the herb paste.
• If you are using a gas or charcoal grill, set up your grill for direct, high heat cooking. Remember, this lamb dish is cooked hot and fast!
• Roast rack of lamb in your oven at 400 degrees F, seasoned side up, on a wire rack over a parchment lined baking sheet.

More Lamb Recipes!

• Pellet Grill Roast Leg of Lamb
• Rosemary-Dijon Lamb Porterhouse

Print

Garlic Herb Rack of Lamb

This rack of lamb hits the pellet grill for a blast of smoky goodness. Recipe is also adaptable for gas and charcoal grills!

Course Main Dish

Cuisine American

Keyword grilled lamb, pellet grill recipes, rack of lamb

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 people

Calories 518kcal

Author Sabrina Baksh

Equipment

• Pellet Grill

Ingredients

• 1 rack of lamb 2 pounds
• 4-5 cloves garlic medium-sized, peeled
• 1 1/2 tablespoons olive oil
• 1 tablespoon red wine sub with red wine vinegar
• 1 tablespoon fresh thyme sub with your preferred herbs
• 1 teaspoon fresh marjoram
• 1 teaspoon coarse salt kosher or sea
• 1/2 teaspoon fresh cracked black pepper

Instructions

• Blend garlic, olive oil, and red wine in a food processor or blender. Stir in the remaining ingredients. 

  Using a sharp knife, score the fat cap of the rack of lamb about 1/8" deep.
• Slather garlic-herb paste onto the lamb, avoiding the bones. Set the seasoned lamb onto a plate, seasoned side up, and place it into your refrigerator for 1 hour, uncovered.
• Preheat your pellet grill to 400 degrees F. Remove the rack of lamb from the refrigerator and let it stand at room temperature until your grill is fully heated.
• Place your rack of lamb, seasoned side up, onto the grill grates.Cook for about 18 to 20 minutes, until it reaches an internal temperature between 120-125 degrees. Turn the rack over and sear the seasoned side for 2 minutes to create a delicious crust.
• Tent the rack of lamb with aluminum foil immediately after removing it from the grill. Let it rest for 10 minutes.
• Carve into individual chops and serve.

Notes

Recipe Tips:

• You’ll need one (or two) French-cut racks of lamb. That means the fat cap over the bone section must be removed and cleaned up. Leave the layer of fat over the top portion intact. If it is too thick, pair it down slightly.
• We recommend cooking rack of lamb to an internal temperature of 120-125 degrees F, for medium-rare. If you prefer the lamb to be more cooked, aim for 130-135 degrees for medium to medium-well. There will be some carry-over heat during the resting period, so pull the lamb about 5 degrees before your desired doneness temperature. ex: 120 for medium-rare and 135 for medium-well.
• Lamb is cooked hot and fast on the grill at 400 degrees F. The cooking time will be short. Keep an eye out for potential flare-ups. Use apple, oak, cherry, or pecan pellets for this recipe.
• This recipe calls for fresh thyme and marjoram. Feel free to substitute with fresh rosemary, oregano, basil, chives, parsley, sage, etc. If you’d like a touch of sweetness, add a teaspoon or more of honey or maple syrup to the herb paste.
• If you are using a gas or charcoal grill, set up your grill for direct, high heat cooking. Remember, this lamb dish is cooked hot and fast!
• Roast rack of lamb in your oven at 400 degrees F, seasoned side up, on a wire rack over a parchment lined baking sheet.

Nutrition

Calories: 518kcal | Carbohydrates: 2g | Protein: 18g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 94mg | Sodium: 652mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg

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