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Sliced rack of lamb on a cutting board

Grilled Rack of Lamb

Sean
Tender racks 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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 485 kcal

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

Serving: 1servingCalories: 485kcalCarbohydrates: 2gProtein: 18gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 94mgSodium: 71mgPotassium: 246mgFiber: 0.1gSugar: 1gVitamin A: 13IUVitamin C: 0.4mgCalcium: 22mgIron: 2mg
Nutrition Disclaimer*
Keyword 30 min meals, Flambe, Grilling
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