Rack of Lamb - Easter Grill and BBQ

0815BBQ's picture

Apr. 08, 2014

Delicious rack of lamb prepared to perfection. Try it out!


Rack of lamb 1 1/2 Pound
For marinade
Extra virgin olive oil 100 Milliliter
Chopped rosemary 2 Tablespoon
Chopped thyme 2 Tablespoon
Chopped garlic 1 Tablespoon
Freshly ground black pepper 1 1/2 Teaspoon
Kosher salt To Taste



1. Prepare the marinade by mixing together EVOO, chopped rosemary, chopped thyme, chopped garlic, kosher salt and freshly ground black pepper. Whisk together and set it aside.

2. Score the lamb and place it in the Zip bag. Pour marinade over the top. Seal the bag and put in the refrigerator for 6 to 8 hours or overnight.

3. Prepare the grill for indirect heat with an internal temperature of 180 C.


4. Grill the meat over indirect heat until the meat gets to an internal temperature of 58 C.

5. Let it rest in aluminium foil for about 5 minutes.


6. Slice it up and serve on a platter. Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 594Calories from Fat 508

 % Daily Value*

Total Fat 56 g86.2%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 129 mg5.38%

Total Carbohydrates 4 g1.3%

Dietary Fiber 1 g4%


Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet