This recipe beautifully marries the richness of perfectly Grilled Frenched Rack of Lamb with a vibrant blend of Korean chili pepper flakes, pepper, and a hint of salt. Finished with a luscious glaze of Korean BBQ sauce and infused with the essence of the grill.
This impressive, yet accessible dish promises to elevate your grilling game and delight your taste buds with every mouthwatering slice.
Ingredients
- Frenched rack(s) of lamb
- Korean chili pepper flakes
- Black pepper
- Kosher salt
- Korean BBQ sauce – store bought or homemade *recipe here*
Instructions
Prepare the Lamb
Remove the lamb from their packaging and pat dry with a paper towel.
Season with Korean chili flakes, pepper, and salt. Let sit at room temperature while the grill preheats on medium, medium-high to approximately 450°F.
Place the Racks on the Grill
If you have a wireless thermometer, insert it into the thickest part of the meat, not touching the bone.
Place the racks on the upper rack of the grill fat side up.
Close the lid and cook for 12 to 18 minutes until the internal temperature is around 115°F to 118°F. Cooking time will be influenced by the thickness of the racks, maintained temperature of the grill, outside temperature and how often the grill lid is opened.
Move the lamb over to the direct heat zone of the grill, fat side down, and sear the lamb for 2 to 3 minutes, until nicely charred.
Brush on the Korean BBQ Sauce
Brush the lamb with BBQ sauce and return it to the upper rack. Close the lid and cook until the sauce is set, and the lamb has reached an internal temperature of 128°F to 130°F (for medium rare). 2 to 3 minutes should do it.
Remove the lamb to a cutting board and loosely tent with foil.
Slice and Serve
Let rest 10 minutes before slicing into single or double chops for serving.
What to Serve with Grilled Frenched Rack of Lamb
Serve with Grilled Gochujang Mushrooms, Ginger-Garlic Bok Choy, steamed rice and more BBQ sauce if desired. Watch how this meal was made here.
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Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Frenched Rack of Lamb
Ingredients
- 2 x 1.5-pound frenched racks of lamb trimmed of excess fat
- 2 Korean chili pepper flakes or red pepper flakes
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt my Korean chilies have salt, so I used 1 teaspoon salt
- ⅔ cup Korean BBQ sauce – store bought or homemade *recipe here*
Instructions
Prepare the Lamb
- Remove the lamb from their packaging and pat dry with a paper towel.
- Season with Korean chili flakes, pepper, and salt. Let sit at room temperature while the grill preheats on medium, medium-high to approximately 450°F.
Place the Racks on the Grill
- If you have a wireless thermometer, insert it into the thickest part of the meat, not touching the bone.
- Place the racks on the upper rack of the grill, away from the direct heat, fat side up.
- Close the lid and cook for 12 to 18 minutes until the internal temperature is around 115°F to 118°F. Cooking time will be influenced by the thickness of the racks, maintained temperature of the grill, outside temperature and how often the grill lid is opened.
- Move the lamb over to the direct heat zone of the grill, fat side down, and sear the lamb for 2 to 3 minutes, until nicely charred.
Brush on the Korean BBQ Sauce
- Brush the lamb with BBQ sauce and return it to the upper rack. Close the lid and cook until the sauce is set, and the lamb has reached an internal temperature of 128°F to 130°F (for medium rare). 2 to 3 minutes should do it.
- Remove the lamb to a cutting board and loosely tent with foil.
Slice and Serve
- Let rest 10 minutes before slicing into single or double chops for serving.
- Serve with more BBQ sauce if desired.
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