Jul 14 2026
Restaurants›Mill's Tavern›Grilled New Zealand Rack Of Lamb Recipe

Grilled New Zealand Rack Of Lamb Recipe

Inspired by Mill's Tavern
Time2h
Serves4

Lebanese Rice Pilaf, Lemon Labneh, and Blueberry Mint Demi

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Ingredients

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Rack of Lamb

Lebanese Rice Pilaf

Lemon Labneh

Blueberry Mint Demi

Method

Grilling the Rack of Lamb

  1. 1

    Prepare the Marinade

    In a bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 1 hour, preferably overnight.

  2. 2

    Grill the Lamb

    Preheat the grill to medium-high heat. Place the marinated rack of lamb on the grill, meat-side down, and sear for about 4-5 minutes. Flip and grill for another 8-10 minutes for medium-rare, or until desired doneness. Remove from the grill and let rest.

Preparing the Lebanese Rice Pilaf

  1. 3

    Cook the Rice

    In a saucepan, heat olive oil over medium heat. Add chopped onion and pine nuts, and sauté until the onion is translucent. Stir in the rice and cook for another 2 minutes. Add water or chicken broth and salt, bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until rice is tender and liquid is absorbed.

Making Lemon Labneh

  1. 4

    Prepare the Labneh

    In a bowl, mix together yogurt, lemon juice, and salt. Place a cheesecloth over a bowl, pour in the yogurt mixture, and let it drain in the refrigerator for at least 4 hours or overnight for thicker consistency.

  2. 5

    Finish the Labneh

    Once drained, transfer the labneh to a serving bowl, drizzle with olive oil, and serve.

Preparing Blueberry Mint Demi

  1. 6

    Cook the Demi

    In a saucepan over medium heat, combine blueberries, red wine, honey, and a pinch of salt. Cook until the blueberries burst and the sauce thickens, about 10-15 minutes. Stir in chopped mint before serving.

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