BBQ Rack of Lamb

If you think that lamb recipes seem intimidating, this BBQ rack of lamb recipe will change your grilling game for good. Tender, juicy, and packed with an herbaceous kick, it balances a garlicky marinade with subtle honey sweetness and a tang from apple cider vinegar.

about this BBQ rack of lamb

I want you to trust me when I tell you that you do not need to be a culinary wizard to nail a grilled rack of lamb. All it takes is an easy marinade, a hot grill, a trusty meat thermometer, and you are all set to make the best Rack of Lamb you have ever eaten!

Unmatched flavor comes from a lamb marinade that blends fresh herbs, olive oil, garlic, and a hint of honey, creating an unforgettable taste with every bite.

This recipe is your failproof go-to for a dish that wows, without much effort. Pair it with a bold red wine and a side of grilled veggies, and you’ve got yourself a dinner that feels downright fancy.  

ingredients

rack of lamb (6–8 bones).   Ask your butcher to French the bones for you for Frenched racks of lamb.

extra virgin olive oil. A rich base to help the flavors in the marinade stick to the lamb.  

apple cider vinegar. Adds a tangy brightness to balance the richness of the lamb. Or your favorite vinegar. 

garlic cloves. Brings a bold, aromatic flavor.  

fresh mint. Adds a refreshing and slightly sweet herbal note.  

fresh rosemary. A classic pairing with lamb, it adds woodsy, fragrant undertones.  

honey. A touch of sweetness to complement the savory and tangy elements.  

salt and black pepper. Kosher Salt seasons the lamb and enhances all the flavors, while black pepper adds subtle heat and earthy depth.

this recipe’s must-haves 

For the best grilling experience, a wood pellet grill like a Traeger is highly recommended, although any quality grill will do the job. 

To achieve that perfect smoky flavor, Traeger Grill Signature Pellets or a charcoal grill are ideal. Essential tools include a good pair of tongs and a reliable meat thermometer to ensure precise cooking. 

Prep trays and cutting boards are crucial for easy serving—just make sure to use separate surfaces for raw and cooked food. 

Finally, a sharp knife, preferably a butcher knife, is a must for smooth slicing when it’s time to serve.

here’s how to make a bbq rack of lamb

Prepare the Marinade  

Whisk together the olive oil, apple cider vinegar, garlic, mint, rosemary, honey, salt, and black pepper in a small bowl.  

Marinate the Lamb  

Place the rack of lamb in a resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring even coverage. Seal and refrigerate for at least 4 hours (or up to 8 hours for maximum flavor).  

Get Your Grill Ready  

Preheat your grill to 450°F. While the grill heats up, remove the lamb from the marinade, allowing any excess to drip off. Wrap the rib bones in aluminum foil to prevent burning.  

Grill the Lamb  

Sear the lamb over direct heat, meat side down, for about 4 minutes. Flip and sear the other side for an additional 4 minutes. Move the lamb to indirect heat, close the grill lid, and cook for another 10–15 minutes until the internal temperature reaches medium-rare (125°F to 130°F). Use a reliable meat thermometer to monitor the temperature. No one wants to lose those juicy, tender textures to overcooking!  

Rest, Slice, Serve  

Once off the grill, let the lamb rest for 5–10 minutes. This locks in all those juices. Slice the lamb into individual chops, and serve with your favorite sides.

tips and tricks 

Marinate for Flavor: A 4-hour marinade is the minimum. If time allows, aim for 8 hours to maximize flavor penetration.  

Protect the Bones: Wrapping the bones in foil prevents burning and keeps your presentation looking polished.  

Master the Heat Zones: Use direct heat to sear the outside, creating a flavorful crust, then switch to indirect heat to cook the inside evenly.  

Use a Thermometer: Trust the process. A quick tap with a thermometer ensures the lamb is cooked exactly how you like it.  

variations

Herb Swaps: Out of rosemary or mint? Substitute with thyme, oregano, or Italian parsley for a fresh twist.  

Citrusy Kick: Add lemon zest to the marinade for a brighter flavor profile.  

Spicy Option: Toss in red pepper flakes or a splash of hot sauce for some heat.  

No Grill? Sear the lamb in a hot skillet, then transfer to an oven preheated to 400°F until it reaches the right temperature.  

More juicy lamb recipes: Herb Crusted Rack of Lamb I Ancho Chili Rubbed Leg of Lamb I Herb Goat Cheese Stuffed Leg of Lamb I Chipotle Coffee Crusted Rack of Lamb

can I use a different cut of lamb for this recipe?  

A: Absolutely! While leg of lamb is the traditional choice for grilling, you can also try using lamb chops or even ground lamb for a different texture and flavor. Just be sure to adjust cooking times accordingly.  

is it necessary to marinate the lamb beforehand?  

A: Marinating helps infuse flavor into the meat and tenderize it, but if you’re short on time, you can skip this step. However, we recommend marinating for at least an hour for best results.  

can I grill lamb using indirect heat?  

A: Yes, you can absolutely use indirect heat when grilling lamb. This method is great for larger cuts of meat that require longer cooking times. Place your lamb on the cooler side of the grill and cook it with the lid closed until it reaches your desired doneness. Be sure to check internal temperatures with a meat thermometer to ensure proper cooking.

Need some inspiration for a beefy night? Check out my meat recipes page! 

what to serve with this BBQ Rack of Lamb

This lamb pairs wonderfully with sides that complement its bold flavors. Some great options to consider include Crispy Smashed Fingerling Potatoes, which add a satisfying crunch, and Honey-Roasted Carrots and Parsnips for a touch of sweetness. Smoky Charred Corn brings a depth of flavor, while Spicy-Sweet Roasted Broccolini adds a perfect balance of heat and sweetness.

If you have leftover lamb, don’t let it go to waste! Turn it into something delicious by whipping up some Greek Gyro Lamb Tacos for a fresh, flavorful twist. These pairings and recipes are sure to make your meal unforgettable.

how to store

Store. Store leftovers in an airtight container in the fridge for up to 3 days.  

Reheat. Warm up in the oven at 300°F or in a skillet on low heat to maintain those juicy, tender flavors. Avoid microwaving to prevent drying out.  

Freeze. Wrap the lamb tightly in plastic wrap and foil, then freeze for up to 2 months.  

Thaw. Place frozen lamb in the fridge overnight to thaw before reheating. 

more of our favorite BBQ recipes

These BBQ Apple Cider Ribs  are tender, fall-off-the-bone ribs, slathered in a smoky BBQ sauce that’s spiked with apple cider for a tangy-sweet kick that screams summer grilling season.

A Grilled Full Chicken is butterflied and grilled to juicy perfection, with crispy skin and a savory marinade that packs flavor into every bite.

Thick-cut Grilled New York Strip Steak is grilled over high heat to lock in their bold, beefy flavor!

Finally, if you make this rack of lamb recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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