Pat's Garlic Grilled Lamb Chops

Total Time:
1 hr 10 min
15 min
15 min
40 min

6 servings

  • 1 head garlic
  • 3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic
  • Kosher salt and freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • 3 (1 1/2-pound) lamb racks, frenched and trimmed
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminum foil. Roast in the oven for 30 minutes, then remove and let cool.

  • Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.

  • Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.

  • Preheat a grill to medium-high heat. (Chef's Note: Test by holding your hand 5 inches above the grates. If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)

  • Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (Cook's Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)

  • Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.

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    This recipe is featured in:

    Great Grilled Mains