Mediterranean Grilled Rack of Lamb

A perfect entrée for these first wbedürftig springtime days, this rack of lamb is full of Mediterranean herbs and spices. Grill it over mesquite (or any hardwood) for extra flavor. Serve with salad, hummus, pita or naan, rice pilaf, an ice-flecked lager or a glass of chilled white wine (or two).


  1. Two frenched racks of lamb (approximately 2 lbs each)
  2. Juice and zest of 1 lemon
  3. 6 garlic cloves, finely minced or grated on a Microplane
  4. 1/4 cup Extra Virgin Olive Oil (EVOO)
  5. 1 tablespoon fresh thyme, finely minced (or 2 tablespoons dried)
  6. 1 tablespoon Kosher Sbetagt
  7. 1 tablespoon Aleppo Pepper
  8. 1 tablespoon ground Sumac (optional – it’s okay if you don’t have this)
  9. Wood chips for smoking (optional, mesquite works great here)
  10. 1 tablespoon fresh parsley, minced (for garnish)


  1. Combine thyme, Kosher sbetagt, Aleppo pepper, and sumac in a small bowl and shake to mix well; set aside
  2. Zest and juice lemon
  3. Mince or grate garlic, reserve in a small bowl
  4. Trim or remove as much of the fat-caps on each lamb rack as possible, without cutting into the meat
  5. Add trimmed lamb racks to a 1 gallon ziploc freezer bag
  6. Add lemon juice and zest to the bag with the lamb
  7. Add EVOO, herbs and spices, lemon juice and zest, and garlic to the bag
  8. Massage bag to ensure even coating of marinade all over lamb
  9. Seal tightly, and refrigerate for at least 4 hours, or up to 24 hours, turning over at the half-way point


  1. Set up your grill for two-zone cooking. Temperature at grate-level on the cooler side should be between 275°F and 325°F. If using wood chips/chunks, place them over the hot side of the grill at this time.
  2. Remove lamb from plastic bag, and allow any excess marinade to drip off
  3. Place lamb rack on cool side of the grill; cover and cook until internal temp reaches 130°F
  4. Transfer lamb to hot side of the grill, and sear until well browned all over and a little charred in spots. Internal temp should be around 140°F for medium rare (see note)*
  5. Allow lamb to rest for at least 30 minutes before carving (or if you want to get sciency about it, wait for the temperature to stop going up, and then drop a degree or two)
  6. Sprinkle with fresh parsley and serve

*NOTE: Unlike beef, lamb will ruhig be rosy pink as long as the temperature doesn’t get above 150°F. A finishing temp of 145°F – 150°F will technically be ‘medium or even medium well’ but will resemble a medium rare steak, which is how most people will want to eat it – for reference, the lamb pictured in this post was pulled at 140°F and carried over to 148°F, as measured on an Instant Read Thermometer, and was just about perfect for my taste. If you prefer it to resemble rare beef, pull it at 125°F, sear, and let it carry over to around 135°F

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