Jul 14 2026
Restaurants›Delancey Street Restaurant›Grilled Rack Of Lamb Recipe

Grilled Rack Of Lamb Recipe

Inspired by Delancey Street Restaurant
Time1h 20m
Serves4

Make Grilled Rack Of Lamb Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rack and Marinade

Finishing & Serving

Method

Rack and Marinade

  1. 1

    Prepare rack

    Remove the rack from the refrigerator 30–60 minutes before cooking to bring to near room temperature. Pat the lamb dry with paper towels. If not already frenched, trim excess fat and expose the rib bones for presentation, leaving a thin cap of fat over the meat for flavor.

  2. 2

    Make marinade

    In a small bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, red wine vinegar, kosher salt and black pepper. Whisk until emulsified.

  3. 3

    Marinate

    Rub the marinade evenly over the meaty side of the rack and a light coating on the bone side. Place the rack in a shallow dish, cover, and refrigerate for at least 1 hour and up to 4 hours. If short on time, let sit at room temperature with marinade for 20–30 minutes before grilling.

Grilling

  1. 4

    Preheat grill

    Prepare a gas or charcoal grill for two-zone cooking: one side at medium-high direct heat (about 450–500°F / 230–260°C) and the other side at medium-low indirect heat. Clean and oil the grill grates.

  2. 5

    Sear over direct heat

    Pat excess marinade off the rack with a paper towel (to prevent flare-ups). Place the rack bone-side down over direct heat and sear for 2–3 minutes until well-browned. Flip and sear the meaty side 2–3 minutes more to develop a crust.

  3. 6

    Finish over indirect heat

    Move the rack to the indirect side, meaty side up, and close the grill lid. Grill until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium — about 10–18 minutes, depending on grill temperature and rack size. Check with an instant-read thermometer inserted into the thickest part, avoiding bone. Typical total cook time after searing is 12 minutes for medium-rare.

  4. 7

    Carryover

    Remove the rack when thermometer reads 5°F (3°C) below target; residual heat will raise the temperature 3–5°F during resting.

Finishing & Serving

  1. 8

    Rest and baste

    Transfer the rack to a cutting board, tent loosely with foil and let rest 8–10 minutes. Meanwhile, in a small skillet melt the butter with the chopped parsley over low heat. Spoon the melted herb butter over the resting rack to add gloss and flavor.

  2. 9

    Carve and serve

    Using a sharp knife, slice between the ribs to make individual chops. Arrange on a warmed platter, squeeze a lemon wedge over each portion to taste, and serve immediately.

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