Grilled Rack of Lamb with Polenta and Apple Relish

Jump to Recipe Jump to Video Print Recipe

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 rib chops cut from a half rack of lamb.

Tips

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 chops

Pan Fried Goat Chops with Herb Butter

Porcini Crusted Lamb Chops

Slow Roasted Goat Rack

Grilled Rack of Lamb with Polenta

Simple grilled rack of lamb served with apple relish and soft polenta.

Course Main Course

Cuisine American

Keyword grilled rack of lamb recipe

Prep Time 15

Cook Time 30

Total Time 30

Servings People

Calories 717kcal

Cost 20

Equipment

1 Grill
1 2 quart soup pot for the polenta

Ingredients

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

Instructions

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.

Polenta

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.