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Created by: Paula @queenofthegrill

Rack of Lamb

5.0 stars
  • 6 Servings
  • 20 Minutes Prep Time
  • 30 Minutes Cook Time

This easy but elegant recipe is grilled to a perfect tender medium-rare! This recipe uses a garlic rosemary rub for a robust, juicy flavor on the grill. It will be the star of the show and it makes for beautiful presentation to serve for holidays or special occasions.

Ingredients

  • 1 Lb. Rack Of Lamb, Frenched
  • Olive oil
  • Pit Boss Smoked Salt & Pepper Rub
  • 1-2 Cloves Garlic, Minced
  • 1 Tbsp Fresh Rosemary, Finely Chopped
  • 1 Tsp Fresh Thyme, Finely Chopped
  • 1 tbsp Lemon Juice
  • For the Chimichurri Sauce
  • 1/2 Cup Parsley, Chopped
  • 1/2 Cup Cilantro, Chopped
  • 1 Tbsp Garlic, Minced
  • 1 Tsp Dried Oregano
  • 1 Tbsp Shallots, Chopped
  • 1/4 Tsp Red Pepper Flakes
  • 1/4 cup olive oil
  • 2-3 Tbsp Red Wine Vinegar
  • 1 tsp Lemon Juice

Directions

  • Drizzle and brush a thin coat of olive oil over the rack. Liberally season both sides with Pit Boss Smoked Salt & Pepper Rub.
  • Combine garlic, rosemary, thyme, and lemon juice. Rub all over the lamb. Cover the frenched bones with foil to prevent them from getting too dark in color.
  • Preheat Pit Boss Grills to 400°F.
  • Open the sear plate and sear both sides of the rack until a crust forms.
  • Turn the temp down to 350°F.
  • Place the rack of lamb directly on grill grates fat side up as near to the heat source as possible. Grill until 130°F internal for medium rare. Remove and loosely cover in foil for 10 minutes before slicing.
  • Meanwhile, prepare the Chimichurri sauce. Combine all ingredients in a medium bowl.
  • Carve and serve with Chimichurri sauce.

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