A delicious main course, from Wholesome Wave’s Chef Michel Nischan, to pair with our Old Vine Zinfandel.

Grilled Rack of Lamb

Yield: 6-8 portions

Fresh rosemary perfumes rack of lamb as it cooks on the grill. It doesn’t get any simpler, or more delicious.



2 racks of lamb, frenched (2 to 2 1/2 pounds each), chine bones removed and excess fat trimmed

Sea salt

Freshly ground black pepper

1 large bunch fresh rosemary



  1. About 1 1/2 to 2 hours before cooking, remove lamb from refrigerator and let stand to come to room temperature.
  2. Prepare grill for medium-high indirect heat. (For charcoal grill, bank coals on one side of grill; for gas grill, leave one burner off.)
  3. Generously season lamb with salt and pepper. Grill over direct heat, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned and seared all over, 8 to 10 minutes.
  4. Arrange rosemary sprigs on cooler side of grill. Place lamb on top. Cover grill, and continue cooking lamb over rosemary, turning occasionally, until an instant-read thermometer inserted into center reads 125ºF for medium-rare, about 15 minutes more.
  5. Transfer lamb to cutting board and let rest 10 minutes, then cut into individual chops.

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