Rack of Lamb

Category Date Night Easter Dinner Holiday Season

Servings 6

Prep Time 20 Minutes

Cook Time 30 Minutes

This easy but elegant recipe is grilled to a perfect tender medium-rare! This recipe uses a garlic rosemary rub for a robust, juicy flavor on the grill. It will be the star of the show and it makes for beautiful presentation to serve for holidays or special occasions.

Author:
Paula @queenofthegrill

Ingredients

1 Lb. Rack Of Lamb, Frenched

Olive Oil

Pit Boss Smoked Salt & Pepper Rub

1-2 Cloves Garlic, Minced

1 Tbsp Fresh Rosemary, Finely Chopped

1 Tsp Fresh Thyme, Finely Chopped

1 tbsp Lemon Juice

For the Chimichurri Sauce

1/2 Cup Parsley, Chopped

1/2 Cup Cilantro, Chopped

1 Tbsp Garlic, Minced

1 Tsp Dried Oregano

1 Tbsp Shallots, Chopped

1/4 Tsp Red Pepper Flakes

1/4 Cup Olive Oil

2-3 Tbsp Red Wine Vinegar

1 tsp Lemon Juice

Directions

Drizzle and brush a thin coat of olive oil over the rack. Liberally season both sides with Pit Boss Smoked Salt & Pepper Rub.

Combine garlic, rosemary, thyme, and lemon juice. Rub all over the lamb. Cover the frenched bones with foil to prevent them from getting too dark in color.

Preheat Pit Boss Grills to 400°F.

Open the sear plate and sear both sides of the rack until a crust forms.

Turn the temp down to 350°F.

Place the rack of lamb directly on grill grates fat side up as near to the heat source as possible. Grill until 130°F internal for medium rare. Remove and loosely cover in foil for 10 minutes before slicing.