Are you in search of something fancy to cook for your significant other on a date night dinner? Are you tired of making steak or lobster for the last few months and looking for something unique and delicious? Maybe your kids are tired of eating lasagnas or chicken roast and moreover want you to whip up some restaurant-quality grilled lamb recipes? If yes, then we have a grilled rack of lamb solution to fulfill all your needs. They are tender, easy to handle, delicious, and elegant, making them a perfect fit for a dinner date.
Ingredients for Grilled Rack of Lamb
Grilling a rack of lamb seems tricky and intimidating; however, it is extremely simple and fuss-free. It is much easier to cook a perfect rack of tender lamb chops than beef. Since the meat in the chops is directly attached to the bones, which makes it softer than the boneless cuts. All you need is to buy a frenched rack of Lamb from any supermarket to likewise avoid the hassle of removing fat and connective tissue. Then you will only need to defrost the meat and let it sleep overnight in a pool of spices and sauces.
Grilled Rack of Lamb: Marinating
Marination is the process of leaving meat or any protein in a mixture of spices and grilled lamb sauces for a few hours to, therefore, let the flapper diffuse within its fibers. You can choose plenty of flavor options from spicy and smoky Southwestern marinade to garlicky and herby Mediterranean marinade or even sweet and sour honey lemon marinade. For this specific dish we will be using the authentic Greek Lamb chops recipe which requires;
- Fresh Rosemary
- Lemon Zest
- Fresh Oregano
- Fresh Mint
- Black Pepper
- Olive Oil
- The freshly chopped herbs and garlic will give it a fresh and earthy aroma and crispy crust.
- Use the following set of instructions to achieve a rack of chops with a crispy crust and medium-rare interior.
- Mix all the previously mentioned ingredients in a bowl to form a paste.
- Rub it all over the meat evenly. Make sure to cover each curve and corner.
- Cover with a cling wrap and sit for at least 8 hours overnight in the refrigerator.
- Before grilling, leave the meat outside for about 30 minutes.
- Heat the grill to 450° – 500° F.
- Place the rack meat side down on the grill and cook for about 5 minutes. This will result in an excellent sear to cause a crusty outside.
- Turn down the heat to 400 ° F.
- Flip it over with bones pointing upwards and cook for another 5 minutes.
- Continue changing sides and cook for 3 minutes on each side or until well browned.
- Then remove to the cooler and let it cook until the meat thermometer reads 130° F.
- This indicates that the meat is cooked to medium-rare.
- Remove from heat and let it rest for 8-10 minutes to allow the juices to readjust through the meat.
These are by far the best grilled lamb recipes that pack the right flavor profile, tenderness, and heartiness. Try them and be surprised!