Rack of lamb on the BBQ — always rosé, always impressive
Deel
Rack of lamb is the most elegant cut of meat you can grill on the BBQ — a row of lamb chops on the bone, spectacular to present. With a dry rub and the right technique, it's always perfectly medium-rare.
→ Lamb on the BBQ — pulled lamb, lamb shoulder & more
Preparation — french trimming
Remove excess fat from the bone side — this is called 'french trimming'. Ask your butcher to do this or do it yourself with a sharp knife. Wrap the bones in aluminum foil so they don't burn. Coat generously with olive oil and apply your rub. Let rest for 30 minutes at room temperature.
→ Which BBQ rub for which meat?
Which rub goes well with rack of lamb?
- Shawarma — warm and aromatic, the best combination with lamb. More about Shawarma rub
- Toscana Fire — rosemary and Italian herbs, classic with lamb. More about Toscana Fire rub
- Jamaican Jerk — spicy and Caribbean. More about Jamaican Jerk rub
On the BBQ — reverse sear
- Set the BBQ for indirect heat, 130°C (265°F)
- Cook the rack of lamb indirectly until core temperature reaches 50°C (122°F) (approx. 20–25 min)
- Remove from the BBQ, let rest for 5 minutes
- Set the BBQ to maximum direct heat
- Sear the rack for 1–2 minutes per side for a crispy crust
- Final core temperature: 58–62°C (136–144°F) for medium rare
→ Lamb core temperature | Reverse sear method | Direct vs indirect heat
Serving
Cut between the bones into individual chops. Serve with tzatziki, chimichurri, or a mint jelly. Delicious with grilled vegetables or couscous.