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Grilled Rack of Lamb

Serves 4
Prep time 10 min. Cook time min.

1 large rack of lamb (7 bones) trimmed
1 teaspoon dried organic rosemary
1/2 teaspoon dried thyme
1 teaspoon Pink Hawaiian Sea Salt
1/2 teaspoon freshly ground Peppercorns
2 Tablespoons Planeta Extra Virgin Olive Oil

Liberally apply the spices to each side of the rack evenly and refrigerate for minimum of 1 hour (overnight for best results). Remove from refrigerator 1/2 hour before grilling.

Lightly rub or brush the grill surface with oil. Place fat side of the lamb on the grill first for 2 minutes on high heat and then for an additional 3 minutes on low heat. Turn the rack to the other side and continue to grill for another 15 minutes until medium-rare. The inside temperature should be 140F.

Remove the rack of lamb from the grill and let stand for 10 minutes before carving. Drizzle with a few drops of olive oil.

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Hawaiian Sea Salt
Hawaiian sea salts are unique both in appearance and flavor.
From $11.55

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