Grilled Rack of Lamb with Garlic-Herb Crust

Nothing beats the ease and flavor of Grilled Rack of Lamb seasoned with garlic and rosemary for your next special occasion. It’s quick to prepare, cooks fast, and makes an impressive centerpiece — no oven space required.

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A few pieces of cut grilled rack of lamb on a wooden cutting board showing off the rosy interior color of the grilled lamb meat.

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Cooking Rack of Lamb on the Grill

Rack of lamb is an elegant, flavorful cut that’s often reserved for special meals. It looks impressive on the table but requires surprisingly little effort. With minimal prep and roughly 20 minutes of active grilling, it’s an excellent choice when entertaining.

This method uses a combination of indirect and direct heat to create a nicely browned exterior while keeping the interior tender and juicy. The rosemary and garlic rub is simple but pairs perfectly with the rich lamb flavor.

Pair the finished racks with potatoes, a light salad, or a refined side like risotto for a well-rounded meal.

Wooden cutting board with two rack of grilled lamb with the first three pieces cut off showing a pink lamb interior.

Ingredients

Racks of lamb – Preferably frenched racks (each rack usually has about 8 rib bones). Buy two racks totaling roughly 1½ to 2 pounds for 4–6 servings. Look for meat with a fresh pink-red color.
Extra-virgin olive oil – 1 tablespoon + 1 teaspoon for rubbing and the herb mixture.
Fresh rosemary – 1 tablespoon, finely chopped. Fresh herbs give the best flavor.
Garlic – 3 cloves, minced.
Salt – Kosher salt preferred; season the meat well before grilling.

See the recipe card below for a concise ingredient list and measurements.

Ingredients needed to make grilled rack of lamb laid out on a marble table top.

Instructions

1. For a gas grill: turn all burners to high and allow the grill to heat thoroughly for about 15 minutes.

2. While the grill heats, combine 1 tablespoon of olive oil with the chopped rosemary and minced garlic in a small bowl. Set aside.

A small bowl with a spoon full of the olive oil, garlic, rosemary mixture for the grilled lamb.

3. Rub the lamb with the remaining teaspoon of olive oil and season generously with salt.

4. Before placing the lamb on the grill, turn off all burners except one and keep that one on high. Place the racks bone-side up on the cooler side of the grill, with the meatier side close to (but not directly over) the hot burner. Close the lid and cook until lightly browned, about 8–10 minutes.

5. Flip the racks so the bone side is down over the hot burner. Cook until well browned, about 3–4 minutes.

6. Brush the rosemary-garlic oil onto the meat, flip the racks so the bone side is up again, and place them over the hot part of the grill for another 3–4 minutes.

7. Stand the racks against each other on the hot side so the bottoms rest on the grill and the bones lean together; continue cooking 3–8 minutes more depending on desired doneness. Aim for 120–125°F for medium-rare and 130–135°F for medium. Use a reliable instant-read thermometer to check temperature.

A gas grill with the first part of cooking rack of lamb over indirect heat and then moving the rack of lamb to direct heat.

8. When the racks reach your target temperature, transfer them to a cutting board and tent loosely with foil. Rest for 10 minutes before slicing between the ribs to serve.

Adding the rosemary garlic mixture to the grilling rack of lamb and then showing the last part of cooking were the lamb leans on each other to finish cooking.

The two racks of lambs standing against each other after resting waiting to be cut apart.

Tips, Tricks and Questions

How long does lamb take on the grill? Expect about 20 minutes of active grilling time, plus a short resting period.

What kind of grill should I use? This method is written for a gas grill with independent burners so you can create both hot and cooler zones.

Can I grill over charcoal? Yes. Arrange coals to one side to create a hot direct zone and a cooler indirect zone, then follow the same sequence of indirect then direct searing steps.

How do I know when the lamb is done? Use an instant-read thermometer: 120–125°F for medium-rare, 130–135°F for medium. Thermometers are the most accurate way to hit your preferred doneness.

Yield: Serves 4-6

Grilled Rack of Lamb

A straightforward grilled rack of lamb seasoned with rosemary and garlic. This technique balances indirect and direct heat to give a nicely seared exterior and tender interior — an easy way to create an elegant, flavorful dinner.

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

2 racks of lamb (8 ribs each), about 1½ to 2 pounds total
1 tablespoon + 1 teaspoon extra-virgin olive oil
1 tablespoon fresh chopped rosemary
3 cloves garlic, minced
Salt (kosher preferred)

Instructions

Turn all gas grill burners to high and heat for 15 minutes.
Mix 1 tablespoon olive oil with rosemary and garlic; set aside.
Rub lamb with the remaining teaspoon of oil and season with salt.
Turn off all burners except one set to high. Place racks bone-side up on the cooler side, meatier side near but not over the hot burner. Close lid and brown 8–10 minutes.
Flip so bones are down directly over the hot burner; brown 3–4 minutes.
Brush on the rosemary-garlic oil, flip bone-side up and cook another 3–4 minutes over the hot area.
Stand the racks against each other on the hot side and cook 3–8 more minutes to desired doneness (120–125°F medium-rare, 130–135°F medium).
Remove to a cutting board, tent loosely with foil and rest 10 minutes. Slice between ribs and serve.