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Grilled Racks of Lamb with Broccolini & Herbed Potato Salad

Marinate Time:
2 1/2 hrs.
Prep Time:
45 mins.
Cook Time:
30 mins.


  • 3-4 pounds whole racks of lamb (about 2)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1/4 cup fresh oregano, chopped
  • 2 garlic cloves crushed
  • 2 teaspoon kosher salt
  • 1 teaspoon cracked black pepper

Grilled Broccolini

  • 1-2 bunches long stem broccolini
  • 2 teaspoon olive oil
  • Salt and pepper to taste

Mustard & Bacon-Herbed Potato Salad

  • 2 pounds small mixed round potatoes
  • 1 pound cooked crumbled bacon
  • 2 cups cherry tomatoes, halved
  • 1/2 cup parsley, chopped
  • 1/2 cup basil, finely chopped
  • 1 garlic clove, finely crushed
  • Juice and zest of 1 lemon
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons whole grain mustard


  1. Lay the raw lamb into a gallon-sized zippered plastic bag. Pour each ingredient listed into the bag in the order they are listed. Move the bag around gently to mix the marinade and evenly coat the lamb. Place in the refrigerator for about 2 hours. Bring the lamb out and allow it to sit at room temperature for at least 30 minutes.
  2. Preheat your outdoor grill to 500°F for about 10 minutes. Lay the racks onto the grill fat side down, and get a good hard sear on each side, about 5 to 6 minutes per side. Turn the heat on the grill down to 300°F, and rotate the lamb every 5 to 6 minutes until you’ve got a caramelized golden crust and a medium rare inside. The racks only take about 20 to 25 minutes, depending on your grill, to be perfectly done.
  3. Remove the lamb from the grill and let it rest for at least 10 minutes before slicing. Slice into double chops and enjoy alongside the mustard and bacon-herbed potato salad and grilled broccolini.
  4. To prepare broccolini, flash cook the broccolini in 1 quart of boiling water for 30 seconds to 1 minute. Remove the broccolini and dress with olive oil, salt, and pepper. Place on a 300°F grill for 7 to10 minutes, turning often to prevent over-charring. Remove and serve with the lamb.
  5. To prepare salad, boil the potatoes for 20 to 25 minutes or until fork tender. Drain the potatoes and slice them in half. Put the cooked potatoes and bacon into a large mixing bowl. Add the rest of the ingredients to the potatoes and gently fold until it’s thoroughly mixed. Allow to sit at room temperature for 15 to 20 minutes before serving.

Source: American Lamb Board