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Recipes
Spiced Grilled Rack of Lamb

14 INGREDIENTS • 7 STEPS • 1HR

Spiced Grilled Rack of Lamb

Recipe
4.7
3 ratings
Editor's Choice
Editor's Choice
After your first bite you’re going to be hooked. The smoky char, the tender meat, the spices and board sauce all make this the best lamb I’ve ever had. I CAN’T WAIT for you to make this. Adapted from Adam Perry Lang.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
After your first bite you’re going to be hooked. The smoky char, the tender meat, the spices and board sauce all make this the best lamb I’ve ever had. I CAN’T WAIT for you to make this. Adapted from Adam Perry Lang.
1HR
Total Time
$4.14
Cost Per Serving
Ingredients
Servings
4
us / metric
Lamb
1 rack
Lamb
frenched
Paste
Ground Cumin
2 tsp
Ground Cumin
Paprika
2 tsp
Garlic Powder
as needed
Garlic Powder
Sea Salt
as needed
Fresh Thyme
1 Tbsp
Fresh Thyme, finely chopped
Yellow Mustard
1/2 cup
Yellow Mustard
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Water
4 Tbsp
Water
Board Sauce
Olive Oil
1/3 cup
Fresh Herbs
2 Tbsp
Fresh Herbs, chopped
Cilantro, Parsley, Chives, Thyme
Balsamic Vinegar
to taste
Balsamic Vinegar
or Vinegar or Lemon Juice
Nutrition Per Serving
VIEW ALL
Calories
847
Fat
74.6 g
Protein
39.1 g
Carbs
4.0 g
Love This Recipe?
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Spiced Grilled Rack of Lamb
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Author's Notes

This makes a medium rare lamb, increase the temperature for more well-done. You can also use vinegar or lemon juice for the board sauce.
Cooking InstructionsHide images
step 1
Make the paste. Mix the Ground Cumin (2 tsp), Paprika (2 tsp), Garlic Powder (as needed), Ground Black Pepper (as needed), Sea Salt (as needed), Chipotle Peppers (as needed), Fresh Thyme (1 Tbsp), Yellow Mustard (1/2 cup), Worcestershire Sauce (1 Tbsp) and Water (4 Tbsp).
step 1 Make the paste. Mix the Ground Cumin (2 tsp), Paprika (2 tsp), Garlic Powder (as needed), Ground Black Pepper (as needed), Sea Salt (as needed), Chipotle Peppers (as needed), Fresh Thyme (1 Tbsp), Yellow Mustard (1/2 cup), Worcestershire Sauce (1 Tbsp) and Water (4 Tbsp).
step 2
Score the fat side of the Lamb (1 rack).
step 2 Score the fat side of the Lamb (1 rack).
step 3
Rub the rack of lamb all over with the paste and allow to sit until grill is fired up. Set your grill for indirect and direct cooking. Whether it's gas or charcoal, only heat one side to high while the other side is not lit at all.
step 3 Rub the rack of lamb all over with the paste and allow to sit until grill is fired up. Set your grill for indirect and direct cooking. Whether it's gas or charcoal, only heat one side to high while the other side is not lit at all.
step 4
Add the rack to the indirect (away from the fire) side of the grill. Close the lid and cook 35 minutes or until a thermometer reaches exactly 125 degrees F (51 degrees C), or 10 degrees under your desired doneness, as 135 degrees F (57 degrees C) is medium-rare.
step 4 Add the rack to the indirect (away from the fire) side of the grill. Close the lid and cook 35 minutes or until a thermometer reaches exactly 125 degrees F (51 degrees C), or 10 degrees under your desired doneness, as 135 degrees F (57 degrees C) is medium-rare.
step 5
While this is cooking, whip up the board sauce. On a cutting board, prepare the Fresh Herbs (2 Tbsp) and drizzle over the Olive Oil (1/3 cup) and a splash of the Balsamic Vinegar (to taste).
step 5 While this is cooking, whip up the board sauce. On a cutting board, prepare the Fresh Herbs (2 Tbsp) and drizzle over the Olive Oil (1/3 cup) and a splash of the Balsamic Vinegar (to taste).
step 6
When the lamb reaches 10 degrees F under the desired doneness, take off the grill and rest for 5 minutes. Transfer to the direct heat (flame) and grill for 1 minute per side until charred.
step 6 When the lamb reaches 10 degrees F under the desired doneness, take off the grill and rest for 5 minutes. Transfer to the direct heat (flame) and grill for 1 minute per side until charred.
step 7
Immediately transfer to the cutting board with board sauce. Slice between the rib bones to make chops. Use the board sauce and the juices from the lamb as a serving sauce.
step 7 Immediately transfer to the cutting board with board sauce. Slice between the rib bones to make chops. Use the board sauce and the juices from the lamb as a serving sauce.
Tags
Dairy-Free
Grill
BBQ
Date Night
Shellfish-Free
Lamb
Dinner
Easter
Father's Day
Middle Eastern
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