Rack of lamb

Rack of lamb - a classic grill dish
Rack of lamb – a classic grill dish


  • 6 chops from the saddle of lamb

  • 4 garlic cloves, pressed
  • 1 tsp salt
  • 40g Dijon mustard
  • 2 tbsp red wine vinegar
  • 3 teaspoons fresh rosemary, finely chopped
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 75 ml olive oil


  1. For the marinade, press garlic into a small bowl. Stir in salt, mustard, vinegar, rosemary, lemon juice and sugar. Then slowly stir in the olive oil.
  2. Place the chop strands in two tear-proof freezer bags and pour half of the marinade over each. Marinate in the fridge for at least 6 hours or ideally overnight.
  3. Preheat grill to HIGH. Lower the temperature to MEDIUM and lightly coat the rack with vegetable or olive oil
  4. Place the chop strands with the meaty side down on the grill and cook for 4 minutes. Turn a quarter to create a grill pattern and cook for another 3-4 minutes.
  5. Turn the chop strands onto the boney side and cook for 8 minutes. Then place the strands together with the rib tip facing up and cook for another 8 minutes. Wrap in aluminum foil and let rest for 5 minutes before cutting. Cut into individual chops and garnish with fresh rosemary sprigs.

1 comment

  • GrillmeisterinSZ

    Das werden ich als erstes mit meinem neuen Broilking ausprobieren!
    Hört sich extrem lecker an – danke für den Tipp

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

More blogs

View all
Example blog post
Example blog post
Example blog post