Herbed Grilled Rack of Lamb


(3 votes) 3 3

Your family will be asking for seconds with these delicious ribs.

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Necedah, WI

Serving Size / Yield

4-6 servings


  • 1 1/2 to 2 rib racks of lamb
  • 1 C. light olive oil
  • 1/4 C. red wine vinegar
  • 1 Tbs. fresh parsley, chopped
  • 2 tsp. fresh rosemary, chopped (or 1 tsp. crushed dried rosemary)
  • 2 tsp. minced garlic
  • salt and pepper to taste

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Cut the lamb racks into 2- or 3-rib portions; set aside. In large shallow bowl, combine olive oil, vinegar, parsley, rosemary, and garlic. Preheat grill to high. Dip each lamb rib into oil mixture just to coat (do not allow to marinate). Grill until desired doneness, turning frequently and sprin­kling with salt and pepper to taste.

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