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rack of lamb on platter of veggies

grilled rack of lamb + charred scallion dip

  • Author: Brittney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6


Tender and juicy grilled rack of lamb with a perfectly seared crust is an elegant showstopper that’s surprisingly easy to prepare!


grilled rack of lamb

  • rack of lamb 2 racks (frenched*)
  • 1.5-2 lbs (700-900 g) each
  • kosher salt to taste

charred scallion dip

  • scallions (green onions) 5 stalks
  • olive oil 1-2 tsp
  • greek yogurt 1 c (260 g)
  • feta, crumbled ½ c (80 g)
  • garlic 1 clove
  • lemon juice 1 tbsp
  • salt ½ tsp


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.

  • Category: main
  • Method: grill
  • Cuisine: global

Keywords: grilled rack of lamb, grilling rack of lamb, simple grilled rack of lamb