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Grilled Rack of Lamb with Onion-Mint Jam


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

  • Prep:
  • Total Time:
  • Servings: 8

Photography: John Kernick

Source: Martha Stewart Living, July 2013


  • 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. 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. 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. 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.

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