Rosemary, Thyme & Garlic Grilled Roasted Rack of Lamb

Instructions

1. Prepare the herb rub: For each **Frenched lamb rack (1 1/4–2 lb, 7–8 ribs)**, combine **2 tsp chopped fresh rosemary**, **1 tsp chopped fresh thyme**, **2 minced garlic cloves**, **salt**, **black pepper**, and **2 tbsp extra virgin olive oil** in a bowl or directly in a sealable plastic bag, mixing until the herbs and garlic are evenly coated in the olive oil.
2. Marinate the lamb: Place **1 or more Frenched lamb racks** into the bag with the herb rub, turning to coat each rack with the mixture of **2 tsp rosemary**, **1 tsp thyme**, **2 cloves garlic**, **salt**, **pepper**, and **2 tbsp olive oil** per rack. Press out as much air as possible and seal. Marinate in the refrigerator overnight, or marinate at room temperature for **1 1/2–2 hours** as the lamb comes toward room temperature.
3. Bring lamb to room temperature: If chilled, remove the **herb-rubbed lamb racks** from the refrigerator **1 1/2–2 hours** before cooking so the meat coated with **rosemary, thyme, garlic, salt, pepper, and olive oil** comes to room temperature. This helps the racks cook more evenly, preventing an overcooked exterior and raw interior.
4. Grilling option – Prepare the grill: Preheat the grill to moderate heat, about **450°F**, and have the **herb-rubbed lamb racks** ready with the **rosemary, thyme, garlic, salt, pepper, and olive oil** coating still on the meat. Wrap the exposed bones of each rack in foil so they do not burn.
5. Grill the lamb: Place each **Frenched lamb rack (1 1/4–2 lb)** on the grill, meat side down, about 4 inches above the heat. Grill about **8–12 minutes per side**, keeping the **herb and garlic rub** in contact with the heat to develop color, until an instant-read thermometer inserted into the thickest part of the meat registers **135°F for medium-rare** or **145°F for medium**. Remove the racks from the grill, tent loosely with foil, and let rest **15 minutes** before slicing.
6. Oven roasting option – Preheat the oven: Preheat the oven to **450°F** and arrange the oven rack so the **herb-rubbed lamb racks** will sit in the middle of the oven. Keep the **rosemary, thyme, garlic, salt, pepper, and olive oil** rub on the meat.
7. Score the fat and season: Place each **Frenched lamb rack (1 1/4–2 lb)** on a cutting board, fat side up. Using a sharp knife, score the fat cap with shallow cuts spaced about 1 inch apart, taking care not to cut into the meat. Sprinkle the fat lightly with additional **salt** and **pepper** if desired, on top of the existing **rosemary, thyme, garlic, and olive oil** rub. Wrap the exposed bones in foil.
8. Roast at high heat: Place the **herb-rubbed, scored lamb racks** bone side down (fat side up) on a foil-lined roasting pan. Roast at **450°F** for about **10 minutes** (slightly longer if roasting more than one rack) until the surface of the lamb with its **rosemary, thyme, garlic, salt, pepper, and olive oil** coating is nicely browned.
9. Lower heat to finish: Reduce the oven temperature to **300°F**. Continue roasting the **Frenched lamb racks** for **10–20 minutes**, depending on thickness and number of racks, until a meat thermometer inserted into the thickest part of the meat reads **125°F for rare**, **135°F for medium-rare**, or **145°F for medium**. Remove the racks from the oven, tent with foil, and let rest **15 minutes** before slicing.
10. Slice and serve: After resting, place each **1 1/4–2 lb lamb rack** on a cutting board and slice between the bones to separate the chops, keeping the **herb, garlic, and olive oil crust** intact. Serve **2–3 chops per person**, paired with sides like garlic mashed potatoes and fresh garden greens.