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May 10, 2018

Grilled Racks of American Lamb

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Recipe Provided By
"Rustic Joyful Food"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

4

racks of lamb on grill with broccoli rabe

Ingredients

American Lamb Racks

  • 3 to 4 pounds whole racks of American Lamb (about 2)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 lemon, zested
  • 1/4 cup fresh oregano, chopped
  • 2 cloves crushed garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper

Grilled Broccolini

  • 1 to 2 bunches long stem broccolini
  • 2 teaspoons olive oil
  • Salt and pepper to taste

Mustard and Bacon Herbed Potato Salad

  • 2 pounds small mixed round potatoes
  • 1 pound cooked crumbled bacon
  • 1 garlic clove, finely crushed
  • 1 lemon, zest and juice
  • 2 cups cherry tomatoes, halved
  • 1/2 cup chopped parsley
  • 1/2 cup finely chopped basil
  • 1/2 cup olive oil
  • 2 teaspoons whole grain mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Directions

For the American Lamb Racks: Lay the raw lamb into a gallon-sized zippered storage bag. Add, in the order listed, oil, lemon juice, lemon zest, oregano, garlic, salt and pepper. Move bag around gently to mix marinade and evenly coat lamb. Refrigerate for about 2 hours. Remove from refrigerator; let sit at room temperature for at least 30 minutes. 

Preheat grill to 500°F for about 10 minutes. Lay racks onto grill, fat side down; get a good hard sear on each side, about 5 to 6 minutes per side. Reduce heat to 300°F; rotate lamb every 5 to 6 minutes until it displays a caramelized golden crust and is medium-rare inside (about 20 to 25 minutes total).  

Remove lamb from grill; let rest for at least 10 minutes before slicing. Slice into double chops and enjoy with Grilled Broccolini and Mustard & Bacon Herbed Potato Salad. 

For the Grilled Broccolini: Flash cook broccolini in 1 quart of boiling water for 30 seconds to 1 minute. Remove broccolini; dress with oil, salt and pepper. Grill at 300°F for 7 to 10 minutes, turning often to prevent over-charring.  

For the Mustard and Bacon Herbed Potato Salad: In a pot, boil potatoes for 20 to 25 minutes or until fork tender. Drain potatoes; slice in half. Put cooked potatoes and bacon into a large mixing bowl. Add garlic, lemon zest, lemon juice, tomatoes, parsley, basil, oil, mustard, salt and pepper; gently fold until thoroughly mixed. Allow to sit at room temperature for 15 to 20 minutes before serving.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Full racks of lamb on grill
individual lamb chops on cutting board

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