An elegant easy entertaining grill recipe ready in 45 minutes, impress your guests with Cabernet Rosemary Grilled Lamb Chops and Watermelon Skewers.

Ingredients for Cabernet Rosemary Grilled Rack of Lamb + Watermelon Skewers

• 2 racks of grass-fed lamb
• watermelon,  cubed into 2 ” cubes on skewers

rack of lamb seasoning rub:

• 2 tablespoons of sea salt
• 1 tablespoon fresh cracked pepper
• 1 tablespoon garlic powder

cabernet rosemary wet marinade:

• 2 tablespoons rosemary leaves chopped
• 2 garlic cloves minced
• 2 shallots chopped
• 2 tablespoons  Dijon mustard
• 2 tablespoons cabernet sauvignon red wine
• 1 tablespoon olive oil

How To Grill Lamb Chops:

Marinating – Place your lamb and marinade in a zip-lock bag and remove all air before sealing. Gently massage the meat for a couple of minutes to work the marinade into the meat. Then let the marinade work its magic. A good time rule is 1 hour for thin cuts; 6 to 8 hours for thick cuts; and overnight for roasting cuts like shoulders and legs of lamb.

Bring it up to room temperature – For a good exterior sear and a more even interior temperature, take your grass-fed lamb out of the fridge for 15 to 20 minutes before cooking.

Resting – It’s a chef’s trick to let meat rest between cooking and slicing. Once off the heat, the meat relaxes and starts to reabsorb the juices. Give lamb chops 5 to 10 minutes, and you’ll be thrilled with the juicier results.

Carving – With all meats, it makes for a more tender experience to slice or carve it across the grain. It’s best to find which way the grain runs before it’s cooked, so take a good look and make a mental note so you’ll remember when it comes off the grill.

Grilled Rack of Lamb Instructions:

First, preheat your grill to 450-500 degrees.

1 hour before grilling, pull lamb out of the refrigerator and add dry rub and wet marinade to both racks of lamb.

Step 1: make the rack of lamb  seasoning rub:

Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.

Step 2: Make a cabernet rosemary wet marinade 

Mix rosemary, garlic, shallots, Dijon, cabernet sauvignon, and olive oil in a mini food processor or chop ingredients finely, and mix in a bowl. Using a small brush, brush the wet marinade all over the racks leaving a nice thick coating, rest on a tray for at least 30 minutes at room temperature before grilling.

Step 3: Grilling your rack of lamb:

Heat grill to 450-500. Grill 3-4 minutes on grill rack on each side. (On BGE, pull out the rack, and put on deflector shield, then add grill back down)

How To Grill Lamb Chops Medium Rare:

Finish grilling lamb 22 more minutes or until internal temperature is 135 degrees for medium rare, or more well done if you prefer.  

Grill the watermelon just a couple minutes per side until grill marks appear.

What Side Dishes Pair Well With Lamb Chops?

• grilled watermelon (well of course!)
• grilled peaches
• grilled asparagus
• crispy baby potatoes
• 10 Side Dishes That Are Perfect For Lamb
• oven baked parmesan risotto

Take a look at all our Grilling and BBQ Recipes!

Our grill party was one to remember, it was a delight to master lamb on the grill this summer!

All The Best Dishes,

Lisa

XO

Here are some other great Lamb recipes to try!

Grilled Lamb Chops with Peaches and Parmesan Mint Pesto

Grilled Lamb Gyro Wraps with Greek Tzatziki Sauce…

5 from 1 vote

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Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers

Prep Time

15 mins

Cook Time

30 mins

 

An elegant easy entertaining grill recipe ready in 45 minutes, impress your guests with Cabernet Rosemary Grilled Rack of Lamb and Grilled Watermelon.

Course: Dinner & Main Dishes

Cuisine: American

Keyword: grilled lamb, grilled watermelon, marinated lamb

Servings: 8

Calories: 495 kcal

Author: Lisa Hatfield

Ingredients

• 2 racks of grass-fed lamb

watermelon,  cubed into 2 " cubes on skewers

rack of lamb seasoning rub:

• 2 tablespoons sea salt
• 1 tablespoon fresh cracked pepper
• 1 tablespoon garlic powder

cabernet rosemary wet marinade:

• 2 tablespoons rosemary leaves chopped
• 2 garlic cloves minced
• 2 shallots chopped
• 2 tablespoons  Dijon mustard
• 2 tablespoons cabernet sauvignon red wine
• 1 tablespoon olive oil

US Customary - Metric

Instructions

preheat your Big Green Egg to cook direct at 450-500 degrees. (or gas grill to high heat).

1 hour before grilling, pull lamb out of the refrigerator and add dry rub and wet marinade to both racks of lamb.

rack of lamb  seasoning rub:

1. Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.

cabernet rosemary wet marinade:

1. Mix rosemary, garlic, shallots, Dijon, cabernet sauvignon, and olive oil in a mini food processor or chop ingredients finely, and mix in a bowl. Using a small brush, brush the wet marinade all over the racks leaving a nice thick coating, rest on a tray for at least 30 minutes at room temperature before grilling.

grilling rack of lamb:

1. Heat grill to 450-500. Grill 3-4 minutes on grill rack on each side. (On BGE, pull out rack, and put on deflector shield, then add grill back down) Finish grilling lamb 22 more minutes or until internal temperature is 135 degrees for medium rare, or more well done if you prefer.  Grill the watermelon just a couple minutes per side until grill marks appear.

Nutrition Facts

Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers

Amount Per Serving

Calories 495 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 19g 95%

Cholesterol 94mg 31%

Sodium 1857mg 77%

Potassium 288mg 8%

Total Carbohydrates 3g 1%

Protein 18g 36%

Vitamin A 0.3%

Vitamin C 1.3%

Calcium 3.4%

Iron 11.8%

* Percent Daily Values are based on a 2000 calorie diet.