Tender rack of lamb seasoned with thyme and brown sugar and grilled to perfection. A wonderful recipe for when you are ready to fire up that grill. This is a perfect date night meal with very little fuss. Â
Grilled rack of lamb is one of my favorites to make whenever I am ready to grill. A big part of the reason is that it takes very little time to get ready and it also doesn’t need to marinade. That makes it a great item to whip up in a pinch and it is so simple to make. This is also a great date night meal or any special occasion. Toss some potatoes and asparagus on the grill and you will have a wonderful meal in minutes.
In this recipe
There is very little going on in this recipe which allows the lamb to shine. All of the ingredients for the rub will most likely be already in your pantry.
Lamb: this is the star of the dish and you want to make sure that the rack has been frenched before cooking.
Herbs: thyme is my go to with this recipe however you can use and combination of rosemary, thyme, oregano, and sage for this.
Brown sugar: this will add a little sweetness to the lamb
Seasoning the lamb well
One of the things I like about this recipe is that you don’t need to marinate the lamb for hours before grilling. You are more than welcome to marinate the lamb for up to 24 hours in the mixture I have listed, however it is not necessary. You want to make sure and brush the lamb liberally with all of the seasoning evenly. This includes the backside of the ribs as well.
Grilling the rack of lamb
The rack of lamb will be cooked first over high heat to get those grill lines. They will take about 5 minutes and then you will want to move it to cook over indirect heat. This is where you will cook to your preferred doneness. The time listed on the recipe will be for medium-rare. You will want a meat thermometer for this to ensure the best result. Here are the internal temperatures for the rack of lamb.
Rare | 115°F / 46°C |
Medium Rare | 125°F / 52°C |
Medium | 130°F / 54°C |
Medium Well | 145°F / 63°C |
Well Done | 150°F / 65°C and up |
Let it rest
The final key to a perfect rack of lamb is to let it rest before slicing. This will allow the proteins to relax and allow the juices to redistribute within the lamb. There is nothing worse than making sure the lamb is cooked to perfection and then watching all of those flavorful juices running all over the cutting board because it was cut too early. You want to wait at least 10 minutes before slicing the lamb to let it rest and finish coming to temperature.
Looking for other grilling recipes?
Grilled Rack of Lamb
Equipment
- Pastry brush
- Small bowl
- Grill
- Tongs
- Sheet pan
- Meat thermometer
Ingredients
- 2 racks of lamb frenched
- 1 tablespoon brown sugar packed
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat the grill to 375°F or 190°C making sure you have space for both racks of lamb to cook with indirect heat.
- In a small bowl combine all ingredients except for the lamb. Using a brush cover all sides of the lamb with the oil mixture.
- Once the grill is hot place the meat side down on the grill and cook for 5 minutes undisturbed. Then move to the side of the grill with indirect heat and cook for another 15-20 minutes or until internal temperature reaches 120°F or 49°C.
- Remove from the grill and allow to rest for 10-15 minutes before slicing.
Nutrition
