Grilled Rack of Lamb Recipe with Jalapeño Chimichurri Sauce
Grilled Rack of Lamb using a simple two-zone grilling method for a tender and flavorful grilled lamb recipe topped with Jalapeño Chimichurri.
Servings: 2 people
Cost: $40.00
Ingredients
- 1 Frenched Rack of Lamb (A full rack will have 8 bones)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons beef rub (Or you can use your favorite non-sugar based rub)
- 1 cup jalapeño chimichurri
Instructions
- Set grill for two-zone grilling targeting between 450 and 500 degrees Fahrenheit (F) over the direct heat.
- Remove the sliver skin and excess cartilage from the lamb using a good boning knife. Coat with olive oil and dry rub.
- Place the rack of lamb, meat side down over direct heat. Grill with lid closed for 5 - 6 minutes or until you see a nice sear. Flip and continue grilling the bone side of the lamb for 5 - 6 minutes until you see a nice sear. Finally stand the lamb up with the bones straight up to sear the third side for 3 - 4 minutes.
- Move the lamb to indirect heat and finish grilling until the internal temperature of the lamb reaches 135 degrees F for medium rare using a good instant read thermometer.
- Let rest for 10 minutes and then slice and serve with the jalapeño chimichurri sauce.
Nutrition
Calories: 1065kcal | Carbohydrates: 4g | Protein: 37g | Fat: 100g | Saturated Fat: 40g | Cholesterol: 189mg | Sodium: 141mg | Potassium: 513mg | Fiber: 5g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 100mg | Calcium: 210mg | Iron: 11mg
