Rack of Lamb

BBQ Rack of Lamb

  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


Once you make this BBQ rack of lamb for your friends,you’ll find them coming over more and more. A beautiful cut of lamb that’s finger-licking delicous!



  • 60ml (4 tbsp) olive oil
  • 1 lemon, juiced and zested
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tsbp) rosemary, washed and finely chopped
  • Salt and pepper
  • 2 racks of lamb, weighing approximately 1.25kg (3lbs)


  1. For the marinade, mix the oil, lemon juice, zest, garlic, rosemary, salt and pepper in a small bowl.
  2. Place the lamb in a large baking dish or resealable plastic bag.
  3. Pour the marinade onto the lamb and rub the mixture all over the lamb.
  4. Cover and leave to marinate in the fridge overnight.
  5. Bring the barbecue to a medium temperature, about 160°C.
  6. Place the lamb bone side down first and sear for 4 minutes.
  7. Turn the meat and place in indirect heat for 15 minutes. This will cook them to medium-rare.
  8. [Optional] Continue cooking until desired doneness. Use a meat thermometer for optimal results.
  9. Remove from the lamb from the heat and let it rest for 10 minutes before cutting into chops.
  10. Serve with green salad and your favourite barbecue side dishes.


  • If you’re not in a rush you can cover the bones with foil to prevent them from burning.
  • Since lamb has a high fat content, keep an eye on it because fire flare ups might occur.
  • Category: Main Course
  • Cuisine: English


  • Serving Size: 1 serving
  • Calories: 484
  • Sodium: 162 mg
  • Fat: 25.2 g
  • Saturated Fat: 7 g
  • Carbohydrates: 2 g
  • Protein: 59.9 g
  • Cholesterol: 191 mg