Rack of Lamb with Rosemary

Servings 6


  • 6 3- to 4-rib racks of lamb trimmed
  • 1/4 cup cooking oil
  • Salt
  • 2 cloves garlic minced
  • 2 teaspoons snipped fresh rosemary
  • 2 teaspoons


  1. Brush all surfaces with cooking oil; sprinkle with salt and pepper. Rub with garlic; sprinkle with rosemary.
  2. In a covered grill, arrange medium coals around a foil drip pan. Test for medium-low heat above drip pan (not directly over coals). Place meat on rack above the drip pan. Close grill hood. Grill lamb meat for 30 to 35 minutes for medium rare (145°F) or 40 to 45 minutes for medium (160°F).