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HERB CRUSTED
RACK OF LAMB

NAPA VALLEY QUILT CABERNET SAUVIGNON

YIELDS

8 Servings

COOKING METHOD

Direct and Indirect heat

COOKING TIME

30 Minutes

Seasoning Paste

  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary
  • 3/4 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons soy sauce
  • 3 1/2 teaspoons salt
  • 3 teaspoons paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 3/4 teaspoon ground ginger
  • 2 Racks of lamb (about 1 1/4 pound each), frenched
  • Kosher Salt
  • Black pepper

DIRECTIONS

Prepare an outdoor grill for both direct and indirect cooking by situating the coals on only one side, leaving the other side empty. Preheat the grill to 450°F. Just before you grill reaches temp, place your GrillGrates in position over the direct heat source.
For the seasoning paste: Lightly chop the thyme, rosemary, and oregano. Put the herbs into a small bowl and add the oil, soy sauce, salt, paprika, black pepper, garlic powder, and ginger. Mix well until a paste forms.
Apply the paste evenly to each rack of lamb.
Put the lamb directly over the heat on GrillGrates and cook until its well its well browned, about 3 minutes on each side. Move the racks over indirect heat away from the fire, close the grill lid, and cook to an internal temperature of 120˚F for rare or 130˚F for medium rare, about 12 minutes on each side.
Let the lamb rest on a cutting board for 10 minutes, then use a sharp knife to cut between each bone or between every other bone if a double bone cut is desired. Lightly season the cut sides of each chop with kosher salt and black pepper. Return the chops to the GrillGrates and cook over direct heat for 30 seconds on each side. (For more of a full sear, use the flat side of GrillGrates). Remove from the grill and serve immediately.
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