Gluten Free Garlic Rosemary Grilled Rack of Lamb Recipe
Updated Jun 09, 2025, Published May 01, 2017
This post contains affiliate links. Please see our disclosure policy.
Fire Up the Grill: Garlic Rosemary Grilled Rack of Lamb Recipe
Rosemary and Dijon lend themselves well to the rich taste of lamb. “Frenched” refers to a technique in which the meat is cut away from the end of the ribs, exposing the bone. You can buy lamb racks already frenched or have your butcher do it for you.
This gluten-free gem is perfect for special dinners or backyard barbecues, and it’s ready in just 35 minutes. With a simple marinade of garlic, rosemary, and olive oil, this lamb is packed with flavor and super easy to make. Let’s dive into why you’ll love this recipe, what you need to whip it up, some handy tips to make it your own, and answers to common questions about grilling this delicious dish.
Table of Contents
Why You’ll Love This Recipe
Okay, so why is Garlic Rosemary Grilled Rack of Lamb is such a hit? For starters, it’s bursting with flavor—think savory garlic and earthy rosemary soaking into tender, juicy lamb. Plus, it’s naturally gluten-free, so everyone can enjoy it without a second thought. Since it’s ready in just over half an hour, you can pull off a fancy meal even on a busy night. That’s why it’s perfect for date nights, holiday feasts, or just treating yourself to something special.
Even better, this recipe is crazy versatile. You can grill it outdoors for that smoky vibe or use a grill pan inside when the weather’s not cooperating. In short, this dish is all about big taste, easy prep, and happy eaters, making it a go-to for anyone who loves a good lamb dinner.
What You Will Need
To whip up this mouthwatering Garlic Rosemary Grilled Rack of Lamb, grab these ingredients:
- Rack of lamb (1, about 1½–2 pounds, frenched): The star of the dish, tender and flavorful.
- Olive oil (¼ cup): Creates a rich, flavorful marinade.
- Garlic (4 cloves, minced): Adds bold, savory depth.
- Fresh rosemary (2 tablespoons, finely chopped): Infuses earthy, aromatic notes.
- Kosher or fine sea salt (1 teaspoon): Enhances the lamb’s natural flavors.
- Black pepper (½ teaspoon, freshly ground): Brings a subtle, spicy kick.
- Lemon juice (2 tablespoons, freshly squeezed): Adds a bright, tangy finish.
You’ll also need a grill or grill pan, a mixing bowl for the marinade, and a meat thermometer to check doneness. Tongs make flipping the lamb a breeze, and a cutting board is handy for slicing. With these basics, you’re all set to grill up a restaurant-worthy dish.
Tips and Variations
To make your Garlic Rosemary Grilled Rack of Lamb totally shine, try these simple tips. First off, let the lamb sit at room temperature for about 20 minutes before grilling—it helps it cook evenly. Also, pat it dry before marinating to ensure the flavors soak in deep. When grilling, keep the fat side down first to get a nice, crispy crust. And don’t skip the meat thermometer—aim for 130°F for medium-rare or 135°F for medium to keep it juicy.
Want to mix things up? Try some fun variations. For example, swap rosemary for thyme or add a pinch of smoked paprika for a smoky twist. If you’re feeling adventurous, brush the lamb with a gluten-free balsamic glaze during the last minute of grilling. Alternatively, serve it with a side of chimichurri or mint pesto for extra flair. To make it a full meal, pair with roasted potatoes or a fresh arugula salad. With these tweaks, you can customize this dish for any vibe or occasion.
Frequently Asked Questions
What makes this Garlic Rosemary Grilled Rack of Lamb recipe gluten-free?
It uses naturally gluten-free ingredients like fresh lamb, olive oil, and herbs. Just double-check that your spices and lemon juice are certified gluten-free to be safe.
Can I cook this lamb indoors if I don’t have a grill?
You bet! Use a grill pan or cast-iron skillet on the stovetop over medium-high heat. Sear for 3–4 minutes per side, then finish in a 400°F oven until it hits your desired doneness.
How do I know when the lamb is done?
Grab a meat thermometer! Aim for 130°F for medium-rare or 135°F for medium. Let the lamb rest for 5 minutes after grilling to lock in the juices.
Can I marinate the lamb ahead of time?
Totally! Marinate it in the fridge for up to 24 hours for even deeper flavor. Just bring it to room temperature before grilling for the best results.
What sides go great with this lamb?
Pair it with gluten-free sides like roasted root veggies, garlic mashed cauliflower, or a fresh salad with lemon vinaigrette to complement the herby flavors.
In conclusion, the Garlic Rosemary Grilled Rack of Lamb recipe is a flavorful, gluten-free showstopper that’s perfect for any occasion. Its bold marinade, quick cook time, and customizable options make it ideal for everything from weeknight dinners to fancy feasts. So, fire up your grill, grab your ingredients, and treat yourself to a lamb dish that’s as delicious as it is easy!
Gluten Free Garlic Rosemary Grilled Rack of Lamb Recipe
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon, 3-4 tablespoons
- 4 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 1-1¼ pound Frenched racks of lamb, (6-8 ribs each)
- Vegetable oil
Instructions
- Combine the mustard, olive oil, lemon juice, garlic, rosemary, salt, and pepper in a small mixing bowl. Transfer the mixture to a large food storage bag, add the racks of lamb, seal, toss to coat, and let sit in the refrigerator for at least 4 hours or up to 12 hours.
- Remove the lamb from the refrigerator and let come to room temperature while the grill heats up. Prepare the grill for direct and indirect heat and preheat to medium.
- Remove the lamb from the marinade, discard the marinade, and pat the lamb dry. If desired, loosely cover the lamb bones with foil to keep them from burning.
- Brush the grill grates with oil and place the lamb racks over direct heat, bone-side down, and sear for 2 minutes or until the meat starts to brown. Flip and sear the other side for another 2 minutes. Move the lamb racks to the indirect side of the grill, close the lid, and cook for another 15 minutes or until a thermometer inserted into the center registers between 135-140°F for medium-rare. Remove the lamb from the grill and let rest 5-10 minutes before removing the foil from the bones and cutting the racks into chops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
