Grilled Lamb Rack
A show-stopping rack of lamb, seasoned simply with salt and pepper, then grilled to a perfect rosy medium-rare. The peppercorn crust adds a subtle heat and beautiful texture.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 32g
Ingredients
- 1.5 pounds lamb rack
- 1.5 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 1 teaspoon red peppercorns
- 1 teaspoon green peppercorns
- 1 tablespoon olive oil
Instructions
- 1
Pat the 1.5 lb lamb rack dry with paper towels. Let it sit at room temperature for 30 minutes so it cooks evenly.
- 2
Coarsely crush the 1 tbsp black, 1 tsp red, and 1 tsp green peppercorns using a mortar and pestle or the bottom of a skillet.
- 3
Rub the lamb all over with the 1 tbsp olive oil, then season generously with the 1.5 tsp kosher salt and the crushed peppercorns, pressing them into the meat.
- 4
Preheat a grill or grill pan to medium-high heat. You should be able to hold your hand over the grate for only 2-3 seconds.
- 5
Place the lamb rack fat-side down on the grill. Cook until the fat is golden and crisp, about 4-5 minutes.
- 6
Turn the rack and continue grilling, turning occasionally, until the internal temperature reaches 125°F for medium-rare, about 10-12 more minutes.
- 7
Transfer the lamb to a cutting board and let it rest for 10 minutes. The temperature will rise to 130°F as it rests.
- 8
Slice between the bones and serve warm, with any resting juices poured over the top.
Tools you’ll need
- Grill or grill pan
- Mortar and pestle or heavy skillet
- Meat thermometer
- Cutting board
- Chef's knife
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