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Grilled Frenched Lamb Rack

Marinate Time:
1-4 hrs.
Prep Time:
10 mins.
Cook Time:
10-15 mins.


  • 1 9-bone frenched lamb rack
  • ¼ cup red wine vinegar
  • 2 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • Sea salt & black pepper to taste


  1. Combine vinegar, rosemary, thyme, garlic, olive oil, and black pepper to make the marinade.
  2. Place lamb rack and marinade in plastic bag. Place in refrigerator for 1 to 4 hours.
  3. When ready to cook, place lamb rack in a colander and let drain as meat comes to room temperature.  
  4. Preheat the grill to medium-high heat. Season the rack with sea salt and wrap the exposed bones in aluminum foil so they don’t burn.
  5. Put lamb rack on the grill, placing the rack diagonally across the grill grates, and cook about 4 minutes and grill marks appear.
  6. Rotate the lamb rack to create crosshatch grill marks and cook about 4 minutes longer.
  7. Flip lamb rack over and cook 2 minutes more for medium rare, or longer if desired.
  8. Remove from grill and allow the lamb rack to rest before cutting into individual chops.

Source: Catelli Brothers