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!

Grilled Rack of Lamb + Charred Scallion Dip

Ingredients

grilled rack of lamb

2 frenched* racks of lamb, 1.5-2 pounds (700–900 grams) each
kosher salt to taste

charred scallion dip

5 scallions (green onions)
1–2 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

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Instructions

grilled rack of lamb

Trim the racks of surface fat without cutting into the meat. Pat the lamb dry and sprinkle generously with salt.
Clean the cooking grates and heat one side of the grill to high (500F / 260C).
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.
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).*
Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.

charred scallion dip

Trim both the root and green ends of the scallions. Toss with olive oil until well coated.
Heat the grill to medium-high (400F / 205C) and brush the cooking grates with oil.
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.
Place the charred scallions in a blender along with the greek yogurt, feta, garlic, lemon juice and salt. Process until smooth.

Notes

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.