Grilled Rack of Lamb

Serves 4 - 6, prep time: 15m, total time: 2h 15m



  • Rack of lamb (2 racks, I prefer Australian, 8 rib bones per rack, yields 9 individual chops)

  • Soy Sauce (1 cup)

  • Dijon Mustard (3/4 cup)

  • Black Pepper (1 tablespoon)

  • Olive Oil (1/4 cup)

In a large mixing bowl, whisk together the Soy Sauce, Dijon Mustard, Black Pepper and Olive Oil. Wash the lamb and dry it with a paper towel. Cut each rack of lamb between the rib bones into individual chops. Put the lamb into the marinade and refrigerate for at least 2 hours and up to 8 hours.


An hour before grilling, let the lamb sit out on the counter to get to room temperature. With the grill on medium-high, cook the lamb for 1 - 2 minutes on each side (with the grill hood down); the lamb should be served medium rare (140°F - 145°F).  Serve alongside the side dish of your choice, such as Mediterranean Couscous.