Grilled Rack of Lamb with Polenta and Apple Relish

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A perfectly grilled rack of lamb recipe is a great main course for the summer time. In this recipe, Chef Ben Spangler walks you through how to grill double-bone lamb chops served with soft polenta and a tarragon-apple relish.

Double Thick Rack of Lamb Chop
Double thick rib chops cut from a half rack of lamb.


  • One of the most important parts of cooking the dish is making sure the lamb is seasoned and allowed to rest before grilling. Also known as a dry brine, you can simply season the lamb with salt and pepper the night before you cook it.
  • In the pictures and video in this post, chef leaves the chops whole without trimming. Depending on your skill controlling a fire and working on a grill, you may want to trim the fat off and french the rack to prevent grill flare ups and fire, which can add a smoky taste to the meat. To see a demonstration of how to do that, see our guide: How to French a Rack of Lamb.
  • Soft polenta and apple relish are served in the dish pictured, but simple roasted vegetables or a green sauce like chimmichurri can be great too. Roasted turnips are also a traditional accompaniment to serve with rack of lamb. See a recipe for cooking mixed turnips here.

This recipe is by chef Ben Spangler. 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.

Ingredients double thick rack of lamb chops
Ingredients double thick chops

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Grilled rack of lamb & polenta
Print Recipe
5 from 1 vote

Grilled Rack of Lamb with Polenta

Simple grilled rack of lamb served with apple relish and soft polenta.
Prep Time15 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: grilled rack of lamb recipe
Servings: 4 People
Calories: 717kcal
Cost: 20


  • 1 Grill
  • 1 2 quart soup pot for the polenta


  • 1 rack of lamb
  • 1 cup of polenta
  • 4 cups of water
  • 2 oz tarragon
  • 1 green apple
  • 1 Orange for zest
  • 2 oz Romano or Pecorino cheese shaved into thin slices
  • Olive oil
  • Salt and pepper


Dry Brine the Rack of Lamb

  • Cut the lamb rack into double (2 ribs each) or single chops (1 rib each).
  • Season the lamb with salt and pepper and let it rest for a few hours before cooking, or overnight.


  • Bring water and 1 tsp salt to a boil in a heavy, larger saucepan. Gradually add polenta, whisking until smooth. Reduce heat to low. Cover and cook until polenta is thick and creamy, stirring frequently, about 30 minutes.

Apple Relish

  • Mince the tarragon
  • Cut apple into large chunks & drizzle with oil.
  • Grill apple chunks until well-marked by the grill on all sides, then remove from heat.
  • Dice the grilled apple then add 1 oz of minced tarragon, orange zest and olive oil.

Grill the Rack of Lamb

  • Grill chops at a medium heat allowing each side to caramelize evenly.
  • Remove from heat at medium rare (130-135 °F)
  • Season polenta with salt and pepper and stir in slices of Romano or Pecorino cheese and 1 oz minced tarragon.
  • Plate the polenta and grilled lamb rib chops. Drizzle with oil and cheese. Top with apple salsa and serve.



Rack of lamb is used here but goat racks work fine too. 


Serving: 2chops | Calories: 717kcal | Carbohydrates: 21g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 126mg | Sodium: 103mg | Potassium: 804mg | Fiber: 2g | Sugar: 5g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 191mg | Iron: 7mg