Grilled Rack of Lamb with Easy Herb Sauce

Grilled Rack of Lamb with Easy Herb Sauce

In the peak of spring, nothing hits harder than grilled rack of lamb. This recipe comes together quickly, giving you back time to linger with dinner guests, or have an extra glass of wine (or two). This recipe is great for a date, if you're entertaining you may want to double or triple. Ask your butcher to trim the silver skin off the rack for less knife work at home.

8 Frenched lamb rib chops or lamb loin chops (1 1/2 to 2 pounds total)
Avocado Oil
Salt & pepper


Start with the lamb chops at room temperature, heavily salt and pepper both sides. Heat the grill to medium- medium high heat. Brush with 1 tablespoon avocado oil. Add the lamb and grill until deep golden brown on all sides, including the fatty edges, and the internal temperature is 125ºF for medium doneness or 145ºF for medium-well doneness. This will take about 2 1/2 minutes per side, 6 to 8 minutes total for rib chops, or 10 minutes total for loin chops.

Herb Sauce:

1 cup fresh parsley leaves

1/2 cup fresh mint leaves

6 medium scallions

1 large clove garlic

2 tablespoon freshly squeezed lemon juice

1/2 cup avocado oil

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon red pepper flakes


In a food processor, combine all ingredients and pulse until combined, but not completely smooth, about 2 minutes total. Garnish with additional green onions and red pepper flakes.