Grilled Rosemary Rack of Lamb


  • 2 lbs rack of lamb, frenched
  • 1 tbsp Dijon mustard
  • 4 tbsp unsalted butter, room temperature
  • 5 garlic cloves, minced
  • 5 sprigs rosemary, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 sprigs rosemary, minced
  • ½ cup chopped basil
  • 1 cup minced parsley, tender leaves and stems
  • 1 shallot, minced
  • ½ cup pitted green olives, diced
  • ½ cup extra-virgin olive oil
  • 4 lemons, juiced
  • Salt, for sprinkling
  • In a small bowl, mash together Dijon mustard, room temperature butter, minced garlic cloves, minced rosemary, salt, and pepper.
  • Slice the rack of lamb in half or quarters to fit neatly inside the Instant 6-in-1 Grill. Spread the butter marinade evenly over the rack of lamb, cover, and leave on the counter for 30-45 Minutes. Lamb should be at room temperature before grilling.
  • Preheat the Instant 6-in-1. Grill on Level 5 set for 15 Minutes. Cover the exposed bones with aluminum foil. Add the lamb to the grill fat side up and grill for 5 Minutes, until fragrant and golden. Flip the lamb over fat side down and grill for another 5-7 Minutes, until internal temperature reaches 125°F –130°F.
  • While the lamb is grilling, mix minced rosemary, chopped basil, minced parsley, minced shallot, diced green olives, olive oil and lemon juice in a small bowl. Set aside.
  • Place the grilled lamb on a place and rest at room temperature for 15-20 Minutes. Slice into chops, plate, and drizzle with green olive salsa and a pinch of salt. Enjoy!
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