HOW TO GRILL RACK OF LAMB RECIPES
GRILLED RACK OF LAMB – PIT BOSS GRILLS
Looking for an entrée for dinner that will impress your friends and family? Then look no further than this Grilled Rack of Lamb! This recipe is easy to prepare and quick to cook. The result is a delicious and smoky lamb with robust wood fired flavors from the pellet grill.Lamb is seared on the grill to give the exterior a nice charred and flavorful crust before the temperature is turned down grilling the racks until they reach the desired internal temperature. What you get is a tender rack of lamb with a little bit of char on the outside. Delicious!
Provided by Ryan Gatchel
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Place the racks of lamb on a flat work surface, then generously brush the lamb all over with Dijon mustard.
- Season the meat on all sides with Pit Boss Chophouse Steak seasoning and sprinkle with parsley and rosemary.
- Fire up your Pit Boss Grill and set it to 400°F.
- If you’re using a gas or charcoal grill, set it up for high heat.
- Insert a temperature probe into the thickest part of the rack of lamb and sear the rack, meaty side down for about 6 minutes.
- Remove the lamb from the grill and turn the temperature down to 300°F.
- Return the lamb to the grill and lean the two racks against each other so that they stand up, and grill for another 20 minutes, or until the internal temperature reaches 130°F.
- Remove the racks from the grill and allow to rest for 10 minutes before carving and serving.
Nutrition Facts : ServingSize 8
GRILLED RACK OF LAMB RECIPE: HOW TO MAKE IT
Whenever my husband and I really want to impress guests, we make this rack of lamb. The marinade keeps the meat juicy and tender while grilling. —Gail Cawsey, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice., Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes. , Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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