Grilled Lamb with Rosemary


  • 4 cloves garliccrushed
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 racks of lambfrenched (2 pounds each, 8 ribs each)
  • 1/4 lemon
  • 1 1/2 teaspoons kosher salt and freshly ground pepperto taste


  • Season the lamb racks with lemon juice and season with salt and pepper on both sides.
  • Rub the garlic all over them and sprinkle with rosemary.
  • Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour.
  • Preheat the oven to 450°F.
  • Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it).
  • When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests.
  • Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes.
  • Carve the lamb in between the rib bones and transfer to plates.
  • Serve right away. Trim fat before eating*.


Recipe and images are taken from Skinny Taste.