55 min · Serves 8
Grilled Butterflied Pastured Leg of Lamb
Boneless pastured leg of lamb butterflied and grilled for smoky, crowd-feeding slices.
GrilledCrowd-PleaserSummer
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Grilled Pastured Rack of Lamb
A whole pastured rack of lamb grilled over indirect heat to a perfect rosy medium-rare.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 1 Queen City Farm pastured rack of lamb (frenched)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- 1
Rub the rack with olive oil, garlic, rosemary, salt, and pepper.
- 2
Set up the grill for two zones (direct and indirect) at medium-high.
- 3
Sear the rack over direct heat to brown, then move to indirect and cook to 130F, about 20-25 minutes.
- 4
Rest 10 minutes, then slice between the bones.
Notes
Farm tip: Brown over direct heat, then finish over indirect so the outside doesn't burn before the center is done.
Serving suggestion: Serve with grilled vegetables and mint sauce.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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