Garden Burger Recipe

Prepare the rack

Remove the rack from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat the rack dry with paper towels. If not Frenched, trim excess fat and silver skin leaving a thin fat cap for flavor.

Make the marinade

In a small bowl combine chopped fresh rosemary, minced garlic, olive oil, lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper. Whisk until emulsified.

Marinate the lamb

Rub the marinade all over the meat side of the rack, pressing it into any crevices. If desired, make small slits in the fat and push a little chopped garlic/rosemary mixture into them. Cover with plastic wrap and refrigerate for at least 1 hour and up to 4 hours. Remove from refrigerator 30 minutes before cooking.

Preheat grill

Prepare a charcoal or gas grill for direct high heat and indirect medium heat (two-zone). Aim for a hot sear zone of about 450–500°F (230–260°C) and an indirect zone around 300–350°F (150–175°C). If using a grill pan or cast-iron skillet, preheat it over medium-high heat until very hot.

Sear the rack

Brush excess marinade off so it doesn't burn. Place the rack fat-side down over the direct high heat and sear for 2–3 minutes until deeply browned. Turn and sear the other side for 1–2 minutes. Rotate as needed to develop an even crust but avoid overcooking.

Finish over indirect heat

Move the rack to the cooler, indirect side of the grill, bone-side down (fat cap up). Close the lid and cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 10–15 minutes depending on rack size and grill. For medium, cook to 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone.

Rest

Remove the rack from the grill, place on a cutting board, and top with the softened butter and 1 tablespoon of finely chopped mint or parsley if using. Tent loosely with foil and rest 10–12 minutes. Resting allows juices to redistribute and carryover cooking will raise temperature a few degrees.

Carve between the ribs into individual chops or crown the rack by cutting the bones away from the meat if you prefer. Arrange on a platter, garnish with rosemary sprigs, and serve warm.

Suggested accompaniments: roast vegetables, potato gratin, or a fresh salad. Spoon any resting juices over the lamb before serving.