Grilled Racks of American Lamb
Grilled Racks of American Lamb
Grilled Racks of American Lamb

Grilled Racks of American Lamb


July 16, 2020

This classic and simple rack of American Lamb is the perfect way to start off the summer! The lemon and broccolini adds a fresh component to your next outdoor BBQ.

  • Yields: 4 Servings


For the Rack of Lamb

2 whole racks of American lamb (about 3-4 lbs)

1/4 cup olive oil

1/4 cup lemon juice

1 lemon; zested

1/4 cup fresh oregano; finely chopped

2 cloves garlic; crushed

2 tsp kosher salt

1 tsp cracked black pepper

For the Grilled Broccolini

2 bunch long stem broccolini

2 tsp olive oil

salt and pepper; to taste

For the Mustard & Bacon Herbed Potato Salad

2 lbs small mixed round potatoes

1 lb cooked crumbled bacon

2 cups cherry tomatoes; halved

1/2 cup chopped parsley

1/2 cup finely chopped basil

1 cloves garlic, finely crushed

1 lemon; juiced and zested

1/2 cup olive oil

1 tsp kosher salt

1 tsp cracked black pepper

2 tsp whole grain mustard


For the Rack of Lamb

1Lay the raw lamb into a gallon-sized Ziplock bag. Pour each ingredient listed into the bag in the order they are listed. Move the bag around gently to mix the marinade and evenly coat the lamb. Place in the fridge for about 2 hours. Bring the lamb out and allow it to sit at room temperature for at least 30 minutes.

2Preheat your outdoor grill to 500 degrees for about 10 minutes. Lay the racks onto the grill fat side down, and get a good hard sear on each side, about 5-6 minutes per side. Turn the heat on the grill down to 300, and rotate the lamb every 5-6 minutes until you’ve got a caramelized golden crust and a medium rare inside. The racks only take about 20-25 minutes, depending on your grill, to be perfectly done.

3Remove the lamb from the grill and let it rest for at least 10 minutes before slicing. Slice into double chops and enjoy alongside the mustard & bacon potato salad and grilled broccolini.

For the Grilled Broccolini

1Flash cook the broccolini in 1 quart of boiling water for 30 seconds to 1 minute. Remove the broccolini and dress with olive oil, salt, and pepper. Place on a 300-degree grill for 7-10 minutes, turning often to prevent over-charring. Remove and serve with the lamb.

For the Mustard & Bacon Herbed Potato Salad

1Boil the potatoes for 20-25 minutes or until fork tender. Drain the potatoes and slice them in half. Put the cooked potatoes and bacon into a large mixing bowl. Add the rest of the ingredients to the potatoes and gently fold until it’s thoroughly mixed. Allow to sit at room temperature for 15-20 minutes before serving.

Recipe and photos courtesy of the American Lamb Board and Rustic Joyful Food.