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.