Grilled Rack of Lamb with Rosemary Sauce

Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.

1 teaspoon finely minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
2 teaspoons dried seasoned bread crumbs
1 tablespoon extra virgin olive oil
1 rack of lamb


Mix the garlic, herbs, salt, pepper, and bread crumbs in a small bowl.

Rub or brush the olive oil over the lamb. Rub the seasonings over all surfaces of the rack of lamb.

Place over hot coals and sear. Cover with lid and let the meat  smoke for about ten minutes. Turn the meat using tongs and continue cooking until cooked to your preference.


For lamb that's pink in the middle, try cooking for about five more minutes before checking for doneness.


Let the meat rest for about five minutes under a foil tent before serving.


Rosemary Sauce

1 pint vegetable stock
3 sprigs fresh rosemary
1 pint veal demi-glace
2 tablespoons cornstarch
3 tablespoons port
sea salt & freshly ground black pepper

Bring the vegetable stock to a boil over medium high heat. Add the rosemary and reduce the heat to a simmer. Reduce the liquid to about a quarter cup.

Add the demi-glace and simmer for another two minutes.


Dissolve the cornstarch in the port and add to the simmering sauce. Stir until thickened.


Serve under and on the rack of lamb

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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