Grilled Rack of Lamb is an elegant yet approachable dish that brings restaurant-quality flavor to your table without requiring an all-day commitment. A full rack of lamb is seasoned with a fragrant Mediterranean rub, lightly oiled, and cooked on a pellet grill to develop a crisp, seasoned crust while maintaining a juicy, pink interior. The low-and-slow start followed by a high-heat finish creates a balanced texture with a subtle smoky note that complements the herbs and spices.
Grilled Rack of Lamb
Our easy Grilled Rack of Lamb delivers a gourmet experience with straightforward prep and clear steps. Start with high-quality lamb racks, rub them with olive oil, and coat evenly with a Mediterranean spice blend to highlight the meat’s natural flavor. Using a pellet grill gives the lamb a delicate smoke undertone you won’t get from conventional ovens. With attentive timing and a reliable thermometer, you’ll achieve a perfect exterior crust and a tender, pink interior.
This recipe is simple but benefits from attention to resting time and internal temperature to ensure each slice is tender and flavorful.
Why you’ll love this dish
- Flavorful Seasoning: A Mediterranean rub layered over olive oil produces a deep, fragrant flavor profile.
- Smoky Finish: A pellet grill adds gentle smoke that enhances, rather than overpowers, the lamb.
- Juicy and Tender: Controlled heat keeps the meat moist and tender when timed correctly.
- Impressive Presentation: A whole rack makes a striking centerpiece for special dinners.
- Adaptable: Serve with a variety of sides, from grilled vegetables to creamy mashed potatoes.
Explore more Traeger recipes and grilled dishes in our recipe collection.
Recipe Shopping List
Here’s what you’ll need to prepare this rack of lamb. For precise measurements and yield, consult the recipe card below.
- Rack of lamb (3 pounds recommended for about 6 servings)
- Olive oil
- Mediterranean rub or homemade blend (garlic powder, rosemary, thyme, salt, pepper)
More recipes using Greek or Mediterranean seasoning are great companions for this dish.
How To Make This Recipe
This overview explains the basic process. Follow the full recipe card below while cooking to track times and internal temperature.
- Preheat the Grill — Begin with the pellet grill set to 200°F for a gentle smoke phase.
- Season the Lamb — Rub the rack with olive oil, then coat evenly with Mediterranean rub.
- Initial Smoking — Place the lamb on the grill and smoke at 200°F for 1 hour.
- Increase Heat — Raise the grill temperature to 400°F to sear and finish cooking.
- Cook to Doneness — Grill until the internal temperature reads 145°F for medium-rare to medium. Remove and rest 10–15 minutes before slicing.
Pair this rack with smoked red pepper hummus or grilled vegetables for a complete meal.
Recipe FAQ
Refrigerate leftovers in an airtight container for up to three days.
Yes. Reheat gently in a low oven or briefly on the grill, covered, to avoid drying out the meat.
You can season the lamb the day before to deepen the flavors, but cook it fresh when you’re ready to serve. Resting after cooking is important for juiciness.
If you don’t have a prepared Mediterranean rub, combine garlic powder, chopped rosemary, thyme, salt, and pepper for a classic alternative.
Try a pearl couscous salad, grilled vegetables, garlic mashed potatoes, or a fresh citrusy salad to balance the richness.
Serve this with
- Grilled vegetables: asparagus, bell peppers, or zucchini.
- Garlic mashed potatoes: a rich and comforting accompaniment.
- Fresh salad: a light, citrusy salad balances the lamb’s richness.
More Lamb Recipes
- Grilled Lamb Loin Chops
- Pulled Lamb Gyro Sandwich
- Gyro with Pulled Lamb
Grilled Rack of Lamb
This whole grilled rack of lamb is an impressive and flavorful centerpiece for family meals or gatherings with friends. The recipe balances smoke, herbs, and a crisp sear to highlight the meat.
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients
- 3 pound rack of lamb
- 2 tablespoons olive oil
- ¼ cup Mediterranean rub (or homemade blend of garlic powder, rosemary, thyme, salt, and pepper)
Instructions
- Preheat your pellet grill to 200°F. Rub the rack of lamb with olive oil, then evenly coat with the Mediterranean seasoning.
- Place the seasoned lamb on the grill and smoke at 200°F for 1 hour.
- Increase the grill temperature to 400°F to sear and finish the lamb.
- Continue cooking until the internal temperature reaches 145°F for medium-rare to medium, turning a couple of times during the high-heat finish. This final sear usually takes about 15–20 minutes but varies with rack size and grill conditions.
- Remove the lamb from the grill and let it rest for 10–15 minutes before slicing between the bones into individual chops.
Nutrition Information (per serving)
Calories: 657 • Total Fat: 62g • Saturated Fat: 26g • Unsaturated Fat: 32g • Cholesterol: 126mg • Sodium: 93mg • Protein: 24g
Chef’s Tips
- Use an instant-read thermometer to ensure accurate doneness—145°F is the target for medium, remembering the meat will rise a few degrees while resting.
- Allowing the lamb to rest before slicing preserves juices and improves texture.
- For a crispier crust, brush the rack with a touch more oil before the high-heat finish.
- Season a day ahead for deeper flavor, but do not cook in advance if you want optimal texture.