Grilled Rack of Lamb

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Want a show-stopping cut of meat to prepare? One of our 100% grass-fed lamb racks are as fun to prepare as they are to serve, as rack is the most tender and succulent cut on the animal. This recipe has a wide variety of traditional ingredients to complement the rack of goat without over powering it: ginger flavored roasted carrot puree, Isaeli couscous, vegetables and aromatic herbs, but you can certainly make it without the couscous base if desired for a simpler option. And, or course, rack of lamb may be substituted in this recipe.

Grilled rack of lamb with carrot-ginger cous cous.

This recipe is by chef Ben Spangle r. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Chef Ben Spangler.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Preparing rack of lamb for the grill.

Grilled Lamb Shanks

Grilled Goat Chops

Pulled Smoked Goat Barbacoa

Grilled Rack of Lamb with Ginger Carrot Cous Cous

Tender grilled rack of lamb or goat served with a fresh and flavorful cous cous and carrot puree.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 686kcal

Cost 10

Equipment

1 Grill
1 2 quart sauce pot for the cous cous

Ingredients

1 Rack of lamb or goat
kosher salt as needed to taste
Fresh ground black pepper to taste

Cous Cous (Optional)

1 cup Israeli couscous
1 lemon
1 diced red onion
8 oz roasted carrots
1 sliced roasted carrot raw
2 cups water
1 oz unsalted butter
2 garlic cloves
1 Tablespoon paprika
2 Tablespoons golden raisins
1 fennel bulb
3 bay leaves
2 oz fenugreek leaves optional
1 oz mint
3 chive sprigs
1 parsley sprig
1 ginger root thumb-size
2 oz olive oil
2 Thai chilis

Instructions

French the lamb Rack (optional)
Slice in between lamb rack bones half way down
Use butcher string to pull off excess meat, this is called Frenching (watch video at end of recipe)
Truss lamb rack (watch video at end of recipe)
Season rack with paprika, Kosher salt and pepper (light coating)

Israeli Cous Cous and Vegetables

Thinly slice about 2 Tablespoons of ginger root and then chop finely
Add carrots and ginger to mortar & pestle and mill
Add 1 oz olive oil and water as needed. Season with salt and pepper and reserve. Dice the red onion.
Thinly slice fennel bulb, carrots mixture & Thai chili.
In a separate pan heat oil add red onion, fennel, Thai chili, bay leaves, garlic & parsley. Lightly saute then add couscous and cook until lightly toasted (about 2 minutes)
Add water as needed and cook the couscous mixture until tender.
When mixture is tender and water is absorbed add butter, carrot slices, fenugreek leaves, paprika & lemon juice. Season with salt and pepper to taste and reserve

Finish and Serve

Grill lamb rack on a low fire, try to use indirect heat and avoid having the lamb drip fat on top of flames, which will ignite.
Slow cook on the grill allowing the smoke to bathe the meat
When the meat starts to render through (fat becomes translucent) place on high heat and sear to internal temperature 125-130 F
Allow the meat to rest. Remove twine, cut into double or triple bone servings. Serve on the vegetable mix.

Video

Notes

Rack of lamb is used here but rack of goat works great too. Goat racks are smaller than lamb and will cook faster. Shepherd Song sells both types of racks.
Finely chopped rosemary and dijon mustard also makes a good marinade for lamb racks.