Step-by-Step Instructions
- 1Prepare grill for two-zone cooking
- 2Season rack generously
- 3Sear over direct high heat 2-3 minutes per side
- 4Move to indirect heat
- 5Cover and grill 10-12 minutes
- 6Turn once halfway through
- 7Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 8Remove and tent with foil
- 9Rest 10 minutes
- 10Carve between bones to serve
Expert Tips for Grilling
- Oil grates well to prevent sticking
- Wood chips add nice smoke flavor
- Watch for flare-ups from fat
- Can finish with herb butter
Rack of Lamb Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Warm red center, tender and flavorful |
| Medium | 145°F / 65°C | Pink center, slightly firmer texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Rack of Lamb Safety Guidelines
Important food safety practices when handling and cooking rack of lamb.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your rack of lamb is safely cooked and delicious.
Keep Exploring
Other categories
Cooking guides across other food categories