Garlic and Herb Rack of Lamb

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

A rack of lamb always makes an impressive presentation, but it’s really quite easy to prepare and tastes especially delicious when grilled. Here we season the meat with a flavourful mix of garlic, fresh herbs, lemon zest and honey, then cook it on a stainless-steel fry pan designed especially for a backyard grill. Our Warm Potato Salad makes a wonderful accompaniment. The recipe calls for the rack of lamb to be frenched, which means that the fat and meat are removed from the bones to create a more attractive presentation; you can ask the butcher to do this for you.


  • 1 rack of lamb, 1 1/2 to 2 lb. (750 g to 1 kg), frenched (about 8 chops)
  • Kosher salt and freshly ground pepper
  • 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil 
  • 2 tsp. honey 
  • 4 garlic cloves, minced
  • 1 Tbs. minced fresh rosemary, plus sprigs for garnish
  • 1 Tbs. minced fresh thyme, plus sprigs for garnish
  • Zest of 1/2 lemon
  • 3 Tbs. canola or other neutral oil


Place the rack of lamb on a baking sheet or a large plate and season generously with salt and pepper. In a small bowl, stir together the olive oil, honey, garlic, rosemary, thyme and lemon zest. Rub the lamb all over with the mixture. Refrigerate, uncovered, for 2 hours.

Let the lamb stand at room temperature for about 30 minutes.

Meanwhile, preheat a grill to 400°F (200°C). Place a 12-inch (30-cm) stainless-steel fry pan on the grill, close the lid and preheat for about 3 minutes.

Pour the canola oil into the fry pan and heat until shimmering, about 1 minute. Add the lamb rack, meaty side down, and cook until a nicely charred crust forms, about 4 minutes. Turn the lamb over and cook until a crust forms on the other side, about 3 minutes. Move the pan over indirect heat and close the lid. Cook until an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130°F (54°C), about 10 minutes.

Transfer the lamb to a cutting board and let rest for 5 minutes. Carve into individual chops and arrange on a platter. Garnish with the rosemary and thyme sprigs and serve immediately. Serves 4.

Williams Sonoma Test Kitchen