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Grilled Rack of Lamb Recipe

rack of lamb recipe
Easy rack of lamb recipe for grilling rack of lamb ribs with couscous and asparagus. Try it and tell us what you think at the bottom of this page.

Grilled Rack of Lamb Recipe

Ingredients (Serves 4)
Time: 2 1/2 hours

  • 1 teaspoon salt


  • 1 teaspoon black pepper


  • 1 tablespoon spicy mustard


  • 2 tablespoons olive oil


  • 1 1/2 pound rack of lamb, trimmed and frenched


  • 1 lemon, quartered


  • Stuffing
  • 1 pound asparagus, trimmed and chopped into 1 inch pieces


  • 1 box of herb chicken couscous
    (recommend Near East)


  • Directions for Grilled Rack of Lamb Ribs Recipe

    1. Salt and pepper rack of lamb.

    2. In a small bowl, mix together the mustard, olive oil, and the juice from two of the lemon wedges (the other wedges are for the couscous). Rub this mixture onto both sides of the rack. Refrigerate 2 - 4 hours. An hour before grilling rack of lamb set it out on the counter to bring it to room temperature.

    3. Cover bones with aluminum foil to prevent them from burning on the grill.

    4. Clean and preheat grill for indirect, medium heat (350 degrees F).

    5. Meanwhile, prepare stuffing. In a saucepan over medium-high heat add the required amount of water per couscous cooking directions PLUS 1/4 cup more of water. Add asparagus pieces, bring to a boil, and cook until tender. Add couscous, remove from heat, and cover.

    6. Grill rack of lamb, uncovered, over direct heat for about 2 minutes per side. This will sear them to seal in flavor and moisture. Now move them to indirect heat and continue grilling, covered for about 15 minutes or until an instant-read thermometer inserted into a thick part of the meat registers about 130 degrees F.

    7. Remove from grill and allow to rest about 5 minutes. This will allow the juices to settle and the lamb ribs to finish cooking.

    8. Place couscous and asparagus on a serving platter, drizzle with the juice from the remaining lemon wedges, and top with rack of lamb ribs.


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