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Whole Rack of Lamb by Anya Fernald

Whole Rack of Lamb by Anya Fernald

By Anya Fernald

This recipe is designed for American grassfed lamb, which tends to be larger and a little fattier than New Zealand lamb. The garlic crust is super flavorful and complements the flavor of the lamb and smells amazing.

Prep Time

10 Minutes

Cook Time

30 Minutes

Pellets

Hickory

Ingredients

Number of People Serving

4

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Units of Measurement:
main
8 Clove garlic
1 Bunch fresh thyme
1 Tablespoon kosher salt
2 Teaspoon extra-virgin olive oil
1 Teaspoon sherry vinegar
2 Pound Lamb, Racks

Step

  • 1

    Process the fresh garlic and all the thyme leaves in your food processor with the salt, oil and vinegar. Rub this pasted all over the rack of grassfed lamb.

    Ingredients
    • 8 Clove garlic

    • 1 Bunch fresh thyme

    • 1 Tablespoon kosher salt

    • 2 Teaspoon extra-virgin olive oil

    • 1 Teaspoon sherry vinegar

    • 2 Pound Lamb, Racks

  • 2

    When ready to cook, set the grill temperature to 450°F and preheat, lid closed for 15 minutes

    450 ˚F / 232 ˚C

  • 3

    Lay the rack of lamb fat-side down on the grill and cook for 20 minutes. Turn over so the fat side is up and cook for an additional 10 minutes. Thermometer should be placed into the center of the lamb and should register 150-160°F.

    450 ˚F / 232 ˚C

  • 4

    Let rest for 10 minutes. Slice the rack into chops and serve. Enjoy!

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