Texas Roasted Rack of Lamb

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Prep Time:

20 Minutes

Cook Time:

25 Minutes

Total Time:

60 Minutes

Pairs well with...

Ingredients

For lamb
2 (8-rib) racks of lamb, frenched
1½ teaspoons salt
¾ teaspoon black pepper
1 teaspoon vegetable oil

For herb coating
½ head new garlic or 3 large regular garlic cloves, minced
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1½ tablespoons extra-virgin olive oil

Optional – For Red Wine Sauce
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp cornstarch
1/2 cup red wine (Cabernet Sauvignon or Merlot works well)
1/2 cup beef stock
2 Tbsp butter
1 tsp rosemary, chopped
Salt & pepper

1Step 1

Trim and clean the lamb if your butcher hasn’t already done so. Remove or peel back membrane on meat side before cooking, leave rack whole.
Combine ingredients for herb coating and rub onto the exterior of the lamb.

2Step 2

Set pellet grill temperature to 500 degrees Fahrenheit and preheat for 15 minutes.
Place the rack of lamb directly on the grill grate bone side down and cook for 25 minutes or until the internal temperature reaches 145 degrees for medium.

3Step 3

While the lamb is roasting, make the red wine sauce.
- In a medium saucepan, heat the olive oil over medium-high heat.
- Add the garlic and brown slightly, approximately 1 minute.
- Add in the cornstarch and stir until the garlic is coated.
- Pour in the wine and beef stock.
- Allow the mixture to reduce by half, approximately 5-7 minutes.
- Stir in the butter and rosemary and season with salt and pepper to taste.
- Keep warm over low heat until the lamb is ready to serve.