This recipe for Grilled Rack of Lamb and Vegetables is the perfect example of how you can use your grill to create a gorgeous and elegant feast. Another installment for #CookoutWeek is here…check it out! Plus a fabulous giveaway awaits! Enter now!
Rack of Lamb is, by far, my absolute favorite meat. I love it! As a matter of fact, when I was dating Mr. Saucy, his enjoying lamb as much as I do was (pretty much) a prerequisite of even considering him as marriage material. Fortunately, he passed that test! He loves lamb, too!
Every year we buy a whole lamb for the freezer, so we eat it quite a bit. Unfortunately, the local slaughterhouse doesn’t know how to properly cut a rack of lamb. So, when I want a rack of lamb, I have to buy one in the market.
I purchase racks of lamb that have already had the bones “frenched”. This means that the bones are exposed, or cleaned of all meat, fat and sinew. Then, there really isn’t an easier way to prepare a beautiful rack of lamb than by using your grill. It’s so simple.
I rub the racks of lamb with garlic, then sprinkle them with salt, ground black pepper and some minced fresh rosemary leaves, pressing them into the meat to adhere. On the grill, over medium flame, I sear the meat-side down first, for about 2-4 minutes (being careful of flareups), then I turn the rack, bone-side down and remove the rack to indirect heat and continue to cook for about 15 minutes (145°F for medium-rare).
I always allow the rack of lamb to rest for 5 minutes prior to cutting the ribs. But, that’s it!
For the vegetables, when I moved the lamb to indirect heat, I added the vegetables to the flame. After having coated them with a bit of olive oil, Italian seasoning blend, salt and pepper, they cooked over the heat while the lamb was finishing on indirect heat. Perfectly timed, perfectly cooked.
You must try these recipes!
- 1 rack of lamb, with frenched bones, rinsed and patted dry
- 1 large clove garlic, cut in half
- 1 teaspoon kosher salt
- 1 teaspoon minced fresh rosemary leaves
- ¼ teaspoon ground black pepper
- Take the dry rack of lamb and rub it with the halved garlic clove.
- Sprinkle both sides with salt, rosemary and pepper and press in to the meat.
- On the grill, over medium flame, sear the meat-side down first, for about 2-4 minutes (being careful of flareups).
- Turn the rack, bone-side down, removing the rack to indirect heat and continue to cook for about 15 minutes (145°F for medium-rare).
- Allow the rack of lamb to rest for 5 minutes prior to cutting the ribs.
- 1 large zucchini, ¼ inch slices, halved if large
- 1 large yellow squash, ¼ inch slices, halved if large
- 1 large red onion, cut in 1 inch dice
- 10 mini peppers, tops and seeds removed
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning blend
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper.
- Place all of the ingredients in a bowl, or ziplock bag, and toss to coat.
- Once coated with oil and seasonings, place the vegetables into a grill bowl.
- Place the grill bowl over the flame and cook for 15 minutes, stirring occasionally and watching for flareups.
- Remove from the grill and serve hot.
We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:
- From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
- From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
- From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
- From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
- From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
- From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha
As one of the bonus entries in the giveaway, leave a comment on this blog post and answer this question: What is your favorite picnic drink?
This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media: