Grilled Rack of Lamb with Chimichurri Sauce


Chimichurri Sauce:

  • 2 cloves garlic minced
  • 2 tbs red wine vinegar
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 rosemary leaves
  • 6 tbs olive oil
  • 1 cup fresh mint
  • 1 cup parsley


  • 2 racks of lamb French trimmed (7-8 bones each)
  • salt (to taste)
  • pepper (to taste)
  • 2-3 cloves garlic minced
  • 1/2 tsp rosemary leaves
  • 1/4 cup olive oil

Fuel & Equipment


1. Put the garlic, red wine vinegar, salt, pepper, red pepper flakes, oregano, rosemary, and olive oil in a food processor or blender. Blend well to mix.

2. Add the mint and parsley to the blender. Blend again until the sauce reaches the desired consistency.

3. Prepare the grill for indirect cooking and a direct side to sear.

4. Remove silver skin and excess fat from the frenched rack of lamb.

5. Sprinkle a moderate amount of salt and pepper on the lamb on all sides

6. Whisk together the minced garlic, rosemary and olive oil. Coat the lamb with this mixture and set aside for 30 minutes to an hour.

7. A temperature probe may be inserted in the meaty section of lamb. Set for 118 degrees F.

8. Add Pecan chunk to charcoal and add the rosemary sprig.

9. Place lamb on the indirect heat side of the grill.

10. Indirect cook until an internal temperature of 118 degrees F is reached.

11. Move lamb to the direct heat side of the grill and sear for 2-3 minutes each side turning over back and forth until an internal temperature of 125 degrees is reached for rare or to 135 degrees for medium rare.

12. Rest lamb before slicing between the bones for 5- 10 minutes.

13. Serve with chimichurri sauce.

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