Grilled Rack of Lamb

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Grilled rack of lamb is one of the most succulent meats and can be served cut in small lollipops or in double-ribs. Serve the lamb with fresh, light and easy Mint Sauce.

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For me to present to you a perfectly procured, grilled, and sauced rack of lamb strikes me as a decent feat, given the lamb drama I have experienced over the years. Lamb failed me most humbly when my sister and I were hosting a dinner for a dear—and prominent—friend. We planned that menu right down to the mignardises mints, and decided our family’s special feast meat of rack of lamb would befit the occasion. We went to one of our favorite butcher shops in Chicago and selected the meat. The butcher handed it over with no discussion and we asked no questions; after all, this rack looked just like all of the other racks we had ever made at home.

The evening was orchestrated beautifully. We’d sit and visit with a glass of champagne and some appetizers, and neither one of us would be distracted from the conversation by the work of the kitchen. Then we’d tag team, taking turns in the kitchen to seamlessly finalize the salad, the special rice, the asparagus. And of course, the lamb, which I would cover since I felt it was my right, being the elder of the two of us. When you live with your sister even as adults, you end up pulling rank when necessary.

I decided to grill the whole rack, then cut it into chops so that the plated meal would elegantly show off two rare chops on their bed of rice. I kept careful time on the rack and pulled the meat off right on cue. Let it sit for a few minutes, then slice, plate, and call the ladies to the table.

It was the slicing that was the problem. My knife would not, absolutely refused to cut through the chop. I sawed, I turned the rack, I sawed some more. I started to sweat and then to cry. I took a time-out to compose myself and realign my face, then walked calmly to the front room. Thank God for Chicago shot-gun apartments, which keep the kitchen way in back out of sight and the dining and living area up front out of range.

Peggy, I said with a smile and rubbed her shoulder, waiting to interject until just the right moment in their conversation. Could you come into the kitchen with me? We walked and then ran as we neared the kitchen; she knew there was trouble. I presented the rack and she too tried to saw it apart. Now we were laughing hysterically, church-laughter that you can’t control, asking ourselves repeatedly why we didn’t just make a simple Lamb Shish Kebab, and decided we’d cut out the tiny filet from the rack. The plates ended up looking like the meat had already been eaten, and these were the morsels left because the eater was just too full to finish.

We outed ourselves about the meat with our guest (there had to be some explanation for the state of the plate) and had a great laugh with her too. That was the first time I learned about what a chine bone is, and that it has to be removed by the butcher. How our butcher let us walk out with an unfinished rack of lamb, I will never understand. He must have been high, but like most butchers, he didn’t look the type. Now every single time we cook rack of lamb, we check for chine and talk about that night, but we know that even with chine on, the party can still shine on.

What to serve with grilled rack of lamb

Make an easy, fresh, homemade Mint Sauce, a traditional sauce for lamb.

Rice pilaf is always excellent with lamb, especially Mom’s Special Lebanese Rice studded with mushrooms and pine nuts.

A natural with lamb is Tabouli Salad: A Lebanese Tabbouleh Recipe that pairs perfectly with any grilled meat or vegetable main. Try Avocado Tabbouleh, the original chopped salad and my Quinoa Tabbouleh Recipe for a gluten-free option.

This Roasted New Potatoes Recipe is a cookout favorite! My method for perfectly crisp-outside and buttery-inside potatoes works every time. A shower of mint brightens the dish and makes it that much more of a friend to lamb.

A fork holding a cut piece of lamb chop on a blue plate
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Grilled Rack of Lamb

These little lollipop chops are incredibly succulent, which is why I take a purist approach to seasoning, with no marinade. I want the flavor of the lamb to shine through! Cook the rack already cut into chops to give the salty char flavor to more of the surface area of the chop. I usually figure one rack of lamb for two people, especially if the racks are small.
Prep: 1 hour
Cook: 2 minutes
Servings: 2

Ingredients 

For the lamb:

  • 1 rack lamb, Frenched and trimmed
  • Kosher salt
  • Black pepper, freshly ground
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Instructions 

  • Prepare the lamb by slicing it into chops about 1” thick. Rub the garlic clove halves with the cut side all over the chops. Season liberally with salt and pepper on all sides of the chops. Let the meat rest until it comes to room temperature.
  • Coat the grill grates with neutral oil. Heat the grill to medium. Get your watch ready and use it to time this in order to cook the little chops to medium rare. Lay the chops on the hot grill and cook, with the grill top off, for 1 minute. Turn the meat over and cook for one more minute. Turn the chops and press the fatty areas against the grill and near the fire if possible to cook and melt the fat.
  • Serve immediately with the mint sauce passed on the side.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 1 hour
Cook Time: 2 minutes
Servings: 2
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14 Comments

  1. John Jabbour says:

    where is the recipe for the Mint Sauce 🙂

    1. Maureen Abood says:

      Thank you for asking! I’ve added links to the mint sauce in the post now and you can also find it here! Delicious.

  2. Lawrence Neighbors says:

    How simply divine. I’m so glad I decided to go with this recipe for lollipop lamb chops. Why didn’t I think of that?

  3. Lucy Shaker says:

    We tried your grilled lamb chops with mint sauce recipe for Easter dinner. My only mistake was misjudging the number of lamb chops we would need. They were a huge hit, and you were right about the mint sauce…so much better than mint jelly. Can’t wait to try this again. Thanks for your blog. I am thoroughly enjoying your wonderful recipes and writing.

    1. Maureen Abood says:

      How great, Lucy! I’m guessing you didn’t have enough chops? They cook down fairly small once they’re cut from the rack. Thanks so much for joining me here!

  4. Michael Ganz says:

    Maureen,

    I looked at the very first photo before even reading the article and/or looking at the recipe…. The first thing I thought was “she overcooked the lamb”… To my surprise — only 1 minute on both sides — and then browned for a beautiful juicy succulent lamb chop. Red and juicy on the inside with the nice chard flavor with garlic and herbs on the outside.

    Bravo….

    I did not buy my lamb chops yet, realized yesterday that Easter is next Sunday… I will be purchasing them next week and cooking them just like this.

    Thank you,

    Michael

    1. Maureen Abood says:

      Ah yes, rare or medium rare: key to these little delights. I find a fire in the hole (or grill, as the case may be) is really helpful in getting the last push of char while the meat is still somewhat raw. Let me know how yours come out!

  5. Jerry Wakeen says:

    Great article and even better photography.
    A Lebanese fellow, and ex-restaurant owner, once cooked a whole lamb for a large gathering (in Wisconsin). He invited my brother up to do the honors, the whole lamb was just lying there, fresh out of the oven. My brother is a good cook too, and ex-restaurant owner, but he didn’t know where to start. So the knife was passed back and in no time it was cut up and distributed.

    Almost every time we go to Outback I order rack of lamb. Sometimes it is good, other times I am sorry but of course nothing compares to the photos and descriptions you put forth. I used to do a lot of photographing and still do sort of, now with a digital camera, so I do appreciate the work that goes into your daily articles.
    Keep up the good work, my wife now gets your daily emails, she loved the spinach pie and dough prep ones.
    best, Jerry Wakeen

  6. Paula says:

    Your photos and stories are wonderful.
    You do it divinely.
    I can imagine the taste of your food…
    Lamb and mint, the perfect marriage! Does it exist?… I believe…

    P.S. I found sumac in a gourmet place last week.I was so glad.

    1. Maureen Abood says:

      You found sumac! I’m so glad Paula. Every time I see some here I think of you and how easy it would be to send you some. Let me know what you do with it….

  7. Peggy Abood says:

    Sister, a perfect remembrance of that lovely evening in the old Seminary apartment. Despite our love of that butcher, shop we’ve never bought lamb from them again! And I know you do the same thing I do now with each butcher: confirming and then reconfirming before walking away from the butcher that the chine bone is out!

    And I suppose after you wrote such a wonderful piece about that chef’s knife I really can’t ask for it back!

    Bravo!
    Peggy

    1. Maureen Abood says:

      ‘Twas a night to remember, sista! No, you ain’t getting the knife back I’m afraid…

  8. Diane Nassir says:

    ‘church laughter’ — never heard that before but that is what two girls (I never had a sister–but best friend–same difference almost) do when they are of a certain age. Once again, Maureen, you evoke sublime memories for me!
    Love the recipe–will try for sure.

    1. Maureen Abood says:

      Let me know how your chops come out, Diane! So easy and so delicious with the mint sauce! xo.