Ingredients
Equipment
Method
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and juice.
- Rub this mixture all over the racks of lamb, massaging it in, then cover and refrigerate for at least 2 hours or overnight.
- Preheat your grill to medium-high heat for gas or set up a two-zone fire for charcoal.
- Place the lamb fat-side up on the grill and sear for about 3–4 minutes per side until golden brown.
- Move the lamb to indirect heat and use a meat thermometer to check for doneness—125°F for medium-rare.
- Optionally, baste with Dijon mustard during the last few minutes.
- Transfer the lamb to a cutting board and let it rest for 10 minutes before slicing and serving with flaky sea salt.
Nutrition
Calories: 290kcalCarbohydrates: 4gProtein: 30gFat: 18gSaturated Fat: 7gCholesterol: 85mgSodium: 350mgPotassium: 400mgVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 15mg
Notes
To enhance flavor, toast rosemary and thyme before chopping. Leftovers are great for sandwiches; shred the lamb and serve with arugula and horseradish cream. Store leftovers in an airtight container for up to 3 days; reheat gently to retain moisture. If you don't have a grill, roasting in the oven using similar techniques works well. Experiment with different wood chips for added smoke flavor during grilling.
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