Last Updated June 13th, 2019 at 09:29 pm by Lisa
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.
How To Test Temperature Very Accurately:
One of the best ways to test lamb temperature is to use a professional-grade thermometer. I use one from Thermoworks, it is super fast (3 seconds), accurate within plus or minus.7 degrees, easy to clean, and will last for many years! I have broken over one-hundred dollars in thermometers in the last few years : ( and this one will stand the test of time due to its superior quality and design. Oh, and America’s Test Kitchen rated it their top pick in digital thermometers!!
As an Amazon Associate and Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on Delicious Table and make a purchase, I may receive a commission at no additional cost to you, ever! I own every cooking product I recommend and love how they perform. Happy Cooking! Lisa XO
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…
Cabernet Rosemary Grilled Rack of Lamb and Watermelon Skewers
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
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:
- 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:
- 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:
- 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.
I fired up the grill a bit early to try this one! I saw some racks of lamb at Trader Joe’s and remembered seeing this recipe on your site, so I snagged them and came back here to search for it. They turned out so well!!
This looks wonderful, this will be great for our Easter dinner. Can’t wait to try it
Lamb, is a classic, and always elegant…happy cooking and Thanks for following along Shelli!