Grilled Rack of Lamb + Charred Scallion Dip

Tender, juicy rack of lamb with a perfectly seared crust is an elegant showstopper that’s surprisingly easy to prepare! This grilled rack of lamb recipe will walk you through our favorite method to get perfectly cooked lamb every single time!

Grilling rack of lamb is our preferred method for cooking the premium cut of meat during the warmer months. The grill imparts a beautiful sear and incredible flavor that can’t be beat! If you really want to impress your guests, try serving your lamb alongside our easy feta and yogurt dip flavored with charred green onions.

And if you’re looking for an indoor option, make sure to try our reverse sear rack of lamb with dijon mustard sauce!

rack of lamb on platter of veggies

prepping the rack of lamb

One rack of lamb is generally enough to feed 2-3 people so we usually opt to grill two racks at once, each being about 1.5-2 lbs (700-900 g). Make sure to buy frenched racks, which just means that the meat and fat have been stripped away from the bones.

Even with a frenched rack, you’ll still have a layer of fat covering the meat. You’ll want to trim this down to at least ⅛ inch (3 mm) to avoid any major flare ups on the grill.

If you want, you can cover the bones with foil to prevent burning. I typically do not do this — I don’t mind a few scorch marks on the bones, but it does mean they may break off easier during carving.


As for the seasoning, we typically just go with a generous sprinkling of kosher salt, but you can really add any spice mix you’d like. One of our favorite variations is to add just a bit of ground cumin. Smoked paprika, coriander and cayenne also work well with the earthy flavors of lamb.

Alternatively, you could place your rack of lamb in a marinade with a bit of oil and herbs or garlic for a deliciously fresh flavor!

salted rack of lamb trimmed of excess fat

fire up the grill!

The grilling happens in two steps: a quick sear over direct heat and then a transfer to indirect heat for a slow cook to perfection.

  1. Direct high heat
    Place the rack of lamb meaty side down directly over the flame. Sear until well-browned on each side (about 4-5 minutes per side).
  2. Indirect medium-high heat
    Reduce heat to medium-high and place the lamb so that it’s sitting on the cooler portion of your grill. The meaty side should be down with the bones farthest away from the flame. Cook until a few degrees shy of your desired doneness (about 10-20 minutes).

the perfect temperature

So what temperature are we looking for? We prefer to cook rack of lamb until a meat thermometer reads 125F (52C). The temperature will continue to rise while the meat is resting for 10 minutes, bringing it to about 130F (55C) or a perfect medium rare.

We don’t recommend cooking the meat much past medium rare, as rack of lamb can become tough and dry when cooked for much longer.

Resting the lamb for 10 minutes after cooking also plays an important role in getting a tender texture. It gives the juices time to settle back into the meat so they won’t gush out when carving.

medium rare lamb chops

grilling rack of lamb: FAQs

What is the best doneness for rack of lamb?

I recommend enjoying lamb at medium rare (130F / 55C). If you cook the lamb much longer you risk the meat becoming tough and dry.

At what temperature should I take the rack of lamb off the grill?

Take the lamb off the grill a few degrees shy of your target temperature, as carryover heat will continue to raise the temperature about 5 degrees fahrenheit (2-3 degrees celsius) off the grill. For medium rare, this means taking the lamb off the grill when it has an internal temperature of 125F (52C).

Should I season or marinate the lamb?

You definitely can but we often go with just salt to really let the lamb shine! For a little extra flavor, try adding a bit of ground cumin and smoked paprika or marinate the meat in a bit of olive oil with fresh herbs. Dipping sauces are also a great way to add a little optional flavor for your guests!

charred scallion dip

Our favorite dipping sauce for grilled lamb is this fresh and tangy charred scallion dip! It can be made in just two easy steps:

  1. Toss lightly oiled scallions (green onions) on the grill until wilted and charred.
  2. Blend with the remaining ingredients (greek yogurt, feta, garlic, lemon juice and salt) until smooth!

The sauce is extremely versatile so we tend to pair our sides with it as well. It works great as a dressing for a lettuce salad and makes the perfect creamy dip for grilled veggies!

two racks of lamb just grilled

For more of our favorite grilling recipes, make sure to check out these posts:

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rack of lamb on platter of veggies

grilled rack of lamb + charred scallion dip

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  • Author: Brittney
  • Total Time: 45 minutes
  • Yield: 6
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: main
    • Method: grill
    • Cuisine: global


grilled rack of lamb

  • 2 frenched* racks of lamb, 1.5-2 pounds (700900 grams) each
  • kosher salt to taste

charred scallion dip

  • 5 scallions (green onions)
  • 12 teaspoons olive oil
  • 1 cup (260 grams) greek yogurt
  • ½ cup (80 grams) feta cheese, crumbled
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt


grilled rack of lamb

  1. Trim the racks of surface fat without cutting into the meat. Pat the lamb dry and sprinkle generously with salt.
  2. Clean the cooking grates and heat one side of the grill to high (500F / 260C).
  3. Place the racks directly over the flame, meaty/fat side down, and cook covered until well browned (about 4-5 minutes). Flip and repeat for another 4-5 minutes on the other side.
  4. Reduce heat to medium-high (400F / 205C). Transfer the meat to indirect heat, meaty side down with the thick side towards the burner that’s on. Cover and cook for 10-20 minutes until a meat thermometer reads a few degrees shy of your desired doneness (125F / 52 C for medium rare).*
  5. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.

charred scallion dip

  1. Trim both the root and green ends of the scallions. Toss with olive oil until well coated.
  2. Heat the grill to medium-high (400F / 205C) and brush the cooking grates with oil.
  3. Place the scallions on the grill, cook for a total of 5-7 minutes, turning several times. The scallions are ready when they’re wilted and slightly charred.
  4. Place the charred scallions in a blender along with the greek yogurt, feta, garlic, lemon juice and salt. Process until smooth.


Frenched rack of lamb: A frenched rack of lamb already has the meat and fat stripped away from the bones. There will still be a layer of surface fat that needs to be trimmed to avoid too many flare ups on the grill. Leave no more than 1/8 inch (3 mm) of fat.

Covering the bones: You can cover the bones with foil to prevent burning if you wish. I don’t mind the charred bones so I skip this step, but that does mean the bones will more easily break during carving.

Doneness: For medium rare, take the meat off the grill at 125F (52C). Carryover heat will raise the temperature to about 130F (55C) while the meat rests. I don’t recommend cooking the lamb much past medium rare, as lamb can become dry and tough.

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