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Rack of Lamb, Precision Seared on Any Grill

by | Published Jun 13, 2020 | Last updated Nov 2, 2021 | 0 comments

Prep Time30 minsCook Time1 hr 20 minsTotal Time2 hrsYields4 Servings

Rack of lamb is a nice treat and great dinner party fare. When cooked properly it can be one of the most succulent and flavorful things you will ever eat. On the grill though lamb is literally flammable and hard to control  flareups.  That is why we feel the reverse sear the best way to perfectly grill rack of lamb and still get the amazing crust on the outside.  This recipe is also ideal for sous vide as well.  This simple recipe uses very basic seasonings and preparation.  The grilled lamb with the extra flavorful crusts speaks for itself.

You can get the smoking pouch and chips here.

Nutrition Facts

Serving Size 2 ribs

Servings 4

Amount Per Serving
Calories 307
% Daily Value *
Total Fat 15g24%
Saturated Fat 7g35%
Cholesterol 143mg48%
Sodium 237mg10%
Potassium 16mg1%
Total Carbohydrate 1g1%
Dietary Fiber 0g
Sugars 0g
Protein 37g74%

Vitamin A 0%
Vitamin C 0%
Calcium 3%
Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



If you were not able to have the butcher remove the fat cap and french the bones, get out your cutting board and trusty sharp knife.


Begin by removing the fat cap which will basically peel away with gentle force, using your hands. Use the knife to do the final separation of the fat cap from the rack of lamb and trim any excess fat from near the bones. Remove as much fat and skin to expose the meat. Frenching the bones is optional but makes for a killer presentation. ("Frenching" is basically removing all meat, fat and connective tissue between the bones.)


Turn the rack of lamb over on your cutting board so the bones are curled upwards facing you. Using the tip of your knife carefully make an incision along the whole length of each bone through the membrane. Be careful to make the incision all the way to the tip of the bone.


Using your fingers begin to peel away the membrane, fat and connective tissue from in between each bone. In a perfect world this happens rather easily but this step tends to be challenging. Use a dish towel to gain a better grip if your hands become greasy.


Once all of the connective tissue has been removed use your knife to scrape any remnants of fat from the bones until you have a set of nice clean bones.


Rub the rack of lamb with the Dijon mustard and sprinkle with the garlic powder, dried thyme, salt and pepper.

Grilling Directions:

Preheat your gas grill to 225°F - 250°F. On our Weber Genesis this means one burner on either end on medium the other two burners are off. Optional Smoke: Add supplemental smoke by using a smoking tube with wood pellets or a smoking pouch with wood chips. For pellet grills, simply set to 250°F, charcoal grills use indirect method to slowly roast the rack away from the coals.


Place the lamb rack on the preheated grill on the side where the gas is off and close the lid.


The goal is to slowly bring up the internal temp of the meat. Use a meat thermometer to check the internal temp.


Once the inside of the meat hits 110°F - 115°F remove it from the grill to a pan or cutting board and allow it to rest. Tent the rack with aluminum foil.


Now it’s time to get your grill HOT, all burners on high to achieve 600°F+. We suggest flipping 1-2 GrillGrate panels flat-side up to allow for more overall searing. Once the grill is at temp and your meal prep is less than 10 minutes, place the meat back on the grill to sear it.


When grilling two racks, sear the meaty side of the rack first then stand it up on the round side by resting the bones against each other as pictures above. Or if only grilling one rack, rest on the side of the grill using the GrateTool as a kickstand to hold the ones up with the round meat side flat on the grill.


Every minute or so rotate the meat on all sides so you get an even brown crust.


Once the internal temp hits 125°F-130°F remove from the grill and place on a cutting board. Allow to rest for 2-3 minutes before slicing.


You have two options on how to slice rack of lamb. You can slice into individual chops, cutting in between each bone.


OR you can slice in-between every two bones for a thicker steak like portion. For dinner parties this makes it possible for each guest to be well served with just one or two beautiful slices of rack of lamb on their plate.


 1 Rack of Lamb
 1 tbsp Dijon Mustard
 0.50 tbsp garlic powder
 1 tsp dried thyme
 salt and pepper
 4 Hickory or Oak Pellets
 Pellet tube or tray
 aluminum foil
 instant read meat thermometer
 sharp knife


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