No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Rack of Lamb with Onion-Mint Jam

"Frenched" racks of lamb have had the rib bones scraped clean.

  • prep: 1 hour
    total time: 1 hour 15 mins
  • servings: 8
Photography: John Kernick




  • 2 tablespoons freshly ground pepper
  • 1/4 cup flaky sea salt, such as Maldon
  • 1 teaspoon red-pepper flakes
  • 2 frenched racks of lamb (each with 8 ribs and about 2 pounds), trimmed of excess fat, room temperature
  • 1 tablespoon extra-virgin olive oil
  • Vegetable oil, for brushing
  • Onion-Mint Jam


  1. Step 1

    Preheat grill to medium. Meanwhile, stir together pepper, salt, and red-pepper flakes. Rub lamb with olive oil and 1/4 cup pepper mixture. Let stand 15 minutes.

  2. Step 2

    Brush hot grill with vegetable oil. Grill lamb, turning occasionally, until a thermometer inserted into thickest part of flesh (do not touch bone) reaches 125 degrees for medium-rare, about 25 minutes.

  3. Step 3

    Transfer lamb to a cutting board; let rest at least 15 minutes and up to 30 minutes. Slice into chops and serve with jam and remaining pepper mixture.

Martha Stewart Living, July 2013

Related Topics