Great for Entertaining! Lamb Main Dishes Recipes

Grilled Rack of Lamb with Herbs

June 10, 2016
Herbed Rack of Lamb

There are few cuts of meat as impressive as a rack of lamb, which is amusing because it’s so easy to prepare. I used to be afraid of the rack, because yeah — it’s a more expensive cut. But I’ve learned that a rack isn’t scary at all. Coat the fatty side with a fresh herb and orange rind mixture for bright flavor. Ask your butcher to “French” the bones, scraping excessive fat and sinew all the way down to the meaty portion of the rack. It makes for a beautiful presentation, and if you like, you can hold your lamb “lollypop” by the bone and gnaw away! Sure, sometimes a rack of lamb holds an über elegant spot in fine dining restaurants, but it’s equally comfortable at home on your grill as a yummy entrée.

Grilling a rack of lamb is simple, and it’s a great way to cut down on kitchen heat in the summertime.

Herbed Rack of Lamb

Press the herb-garlic-orange peel mixture onto the fatty side of the rack and let it sit to get acquainted for a while. Thirty minutes is good.

Grilled Rack of Lamb with Herbs Recipe

1 full rack of lamb, about 8 ribs, “Frenched”

1/2 cup fresh Italian parsley, minced

1/4 cup fresh rosemary leaves, stripped from stems, minced

1/4 cup fresh mint leaves, minced

3 large cloves garlic, minced

zest of one orange

2 T olive oil

salt and pepper

Combine herbs, garlic, orange zest and olive oil in small bowl. Mix well. Salt and pepper to taste.

Place rack of lamb on baking sheet. Press herb mixture all over fatty side of rack. Let sit for about 30 minutes.

Heat grill to high or 500°F and sear rack, keeping a close watch on it so it doesn’t flame.

Lower heat to 350°F and grill until desired internal temperature on an insta-read thermometer: 145°F for medium-rare, 160°F for medium and 170°F for well-done.

Let rest for 5 minutes. Slice lamb between the bones to serve. Remember the internal temperature of the meat will rise about 10 degrees while resting.

Shown here with pre-packaged potato gnocchi and steamed fresh asparagus. Sprinkle with fried leeks, if desired.

Serves 3-4.


Herbed Rack of Lamb

Although the cut itself is expensive, there is no need to fear that you’ll ruin the meat. Keep a close eye on the grill to avoid flare-ups, use a trusty insta-read thermometer and relax. You’ve got this.

Dante Rivetti

Stephanie Davis, Wine Guru here at Feeding the Famished, says lamb can be served with various wines and is especially wonderful paired with one of your personal favorites. Stephanie loves the red grape Barbera — it ranks as one of her top five! Native to the Piedmont region of Italy, the orange zest and fresh herbs on the lamb will compliment Barbera’s bright acidity and easy drinking style while allowing the lamb to take center stage. The price is right, too, at $19/bottle.





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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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