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I love having a BBQ grill heated up in my backyard on the weekends but the idea of having a grilled rack of lamb on the grill is absolutely mindblowing.

If you have never grilled your own lamb, this will be a perfect start in your grilling career.

In this article, you will learn the perfect grilled rack of lamb temperature and how to make a good grilled rack of lamb marinade.

Cooking the rack of lamb with a meat thermometer eliminates any guessing. But to check for doneness, insert a meat thermometer into the thickest section of the meat. For rare, the temperature should be 125°F, and for medium-rare, it should be 135°F. What you should keep at the back of your mind is that the internal temperature of the lamb will rise even after it’s out of the hot oven.

Because the bulk of germs on lamb meat is focused on the surface rather than being distributed inside the flesh, a brief sear on both sides is usually sufficient to render it safe for food.

Look for pink or rosy red flesh when buying lamb at the butcher shop. Any beef that is a deeper red color is older and will be less tender.

Grilled Rack Of Lamb Marinade Ingredients

1¼ kgs of lamb racks
3 tablespoons of olive oil
1 teaspoon of sea salt
¾ teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, chopped
1 tablespoon each of chopped fresh oregano and fresh thyme
4 large minced garlic cloves,

Directions

Firstly, prepare your rack of lamb a day ahead of time for the finest results.

To begin, brush the lamb with olive oil and season with salt and pepper.

Combine rosemary, oregano, thyme, and minced garlic in a small bowl. Mix thoroughly. Spread evenly on the rack of lamb. Place on a platter, cover lightly with transparent wrap and refrigerate overnight or for as long as feasible the same day.

When you’re ready to cook, heat up the grill. Remove the meat from the refrigerator and set it aside for 30 minutes to come to room temperature. In the meantime, preheat your grill to high.

Grill the rack (racks) for 3 minutes on each side, simply turning once. You’ll need to make a beautiful crust. The interior temperature should be 115 degrees Fahrenheit for medium. If the meat has not achieved this temperature, carefully transfer it to the warmer side of the grill and continue to cook.

Rest the rack of lamb for 10 minutes on the cutting board before carving.

Garnish with fresh rosemary sprigs.

Conclusion

Lastly, if you have cooked this meal, you have obviously learned the perfect grilled rack of lamb temperature. Please take photos of your pork, send them to us and we shall upload them on our blog.

Also, if you have loved this recipe including the grilled rack of lamb marinade, please check out our pellet smoked pulled pork.

If your meat is clinging to the grill when you attempt to turn it, wait another 30 seconds to a minute. This indicates that the meat is not yet ready to be flipped. Give it a flip if it doesn’t stick.