Description
A juicy and flavorful grilled rack of lamb with rosemary, garlic, Dijon mustard, and lemon perfect for a quick, elegant, and paleo-friendly dinner.
Ingredients
2 racks of lamb
1 clove garlic, crushed
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons fresh rosemary, finely chopped
Juice and zest of ½ lemon
½ teaspoon sea salt
½ teaspoon black pepper
Instructions
Let the lamb racks sit at room temperature for 30 minutes before cooking.
In a small bowl, mix the garlic, Dijon mustard, olive oil, rosemary, lemon juice, and zest.
Sprinkle lamb evenly with salt and pepper.
Rub the mustard marinade generously over the lamb racks, reserving some for basting.
Preheat the grill to medium heat.
Place the racks on the grill over indirect heat, bone side down.
Grill for 7 to 10 minutes per side, flipping only once and basting with reserved marinade.
Remove from the grill and let rest for 10 minutes before slicing into chops.
Slice between the ribs and serve immediately.
Notes
Use a meat thermometer to ensure medium-rare doneness at 125°F.
Don’t skip the resting period it locks in the juices.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
You can roast the lamb in the oven if a grill isn’t available.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 141 kcal
- Sugar: 0g
- Sodium: 753mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 35mg
Keywords: Keywords grilled rack of lamb, rosemary grilled lamb, rack of lamb recipe, grilled lamb chops