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Grilled Lamb lollipops with Jalapeño chimichurri on a serving platter.

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.
Course Entree
Cuisine American, grilling
Keyword Grilled Lamb Chop Ribs, grilled rack of lamb, grilled rack of lamb recipe, rack of lamb
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Servings 2 people
Calories 1065kcal
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