Rack Of Lamb from Grill with Lemon-rosemary-ginger Sauce

5 from 5 votes
Prep Time 30 mins
Cook Time 30 mins
Rest Time 2 hrs 30 mins
Total Time 3 hrs 30 mins
Course Side Dish
Cuisine European
Servings2 people


  • 1 rack lamb (s), approx. 800 g
  • 0.5 ½ lemon (s), juice it
  • 6 tablespoon olive oil
  • 2 tablespoon garlic, finely chopped
  • 1 tablespoon Herbs Provence
  • 1 teaspoon pepper, black, freshly ground
  • 1 tablespoon sea salt, coarse

For the sauce:

  • 200 ml cream
  • 2 tablespoon ginger, chopped
  • 2 tablespoon garlic, finely chopped
  • 2 tablespoon rosemary, just the needles, fresh, chopped
  • 0.5 teaspoon ½ salt
  • 0.5 teaspoon ½ pepper, black, fresh, ground
  • 1 lemon (s), grated zest
  • 0.5 ½ lemon (s), juice it
  • 2 cups basmati rice, cooked, as a side dish


  • Mix olive oil, lemon juice, garlic, Provence herbs, pepper and salt to a marinade. Marinate the rack of lamb for 2-3 hours.
  • Heat up the grill with 2 zones (one half with and one half without coals).
  • Sear the rack of lamb over the embers for about 4 minutes on both sides. Then continue grilling indirectly with the lid closed until the core temperature is 65 degrees.
  • In the meantime, heat the cream in a saucepan with the ingredients for the sauce and cook the rice.
  • To serve, portion the rice in the middle of the plate and pour the sauce over it. Divide the rack of lamb into 4 parts and serve over the rice.
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