Grilled Rack of Lamb Recipe with Jalapeño Chimichurri Sauce
Grilled Rack of Lamb using a simple two-zone grilling method for a tender and flavorful grilled lamb recipe topped with Jalapeño Chimichurri.
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting Time10 minutes mins
Course: Entree
Cuisine: American, grilling
Keyword: Grilled Lamb Chop Ribs, grilled rack of lamb, grilled rack of lamb recipe, rack of lamb
Servings: 2 people
Cost: $40.00
Set grill for two-zone grilling targeting between 450 and 500 degrees Fahrenheit (F) over the direct heat.
Remove the sliver skin and excess cartilage from the lamb using a good boning knife. Coat with olive oil and dry rub.
Place the rack of lamb, meat side down over direct heat. Grill with lid closed for 5 - 6 minutes or until you see a nice sear. Flip and continue grilling the bone side of the lamb for 5 - 6 minutes until you see a nice sear. Finally stand the lamb up with the bones straight up to sear the third side for 3 - 4 minutes.
Move the lamb to indirect heat and finish grilling until the internal temperature of the lamb reaches 135 degrees F for medium rare using a good instant read thermometer.
Let rest for 10 minutes and then slice and serve with the jalapeño chimichurri sauce.
Calories: 1065kcal | Carbohydrates: 4g | Protein: 37g | Fat: 100g | Saturated Fat: 40g | Cholesterol: 189mg | Sodium: 141mg | Potassium: 513mg | Fiber: 5g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 100mg | Calcium: 210mg | Iron: 11mg