Grilled Rack of Lamb

This grilled rack of lamb is a four-in-one recipe. First it’s covered in a smoked paprika rub. Once the rack is grilled to your liking, serve it with your choice of an Asian-inspired sauce, harissa yogurt, or honey mustard sauce.

A deeply browned grilled rack on lamb sitting on a black surface

Fire up the grill and invite friends to dinner. This stunning grilled rack of lamb is ridiculously simple to make yet elegant enough to elicit accolades galore. There are three dipping sauces to choose from; make one or go ahead and whip up all three. If dipping sauces aren’t your thing, skip the sauce and use the sweet and smoky rub option. Any which way you make it, you’re guaranteed to receive rave reviews.–Angie Zoobkoff

Grilled Rack of Lamb

  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4
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  • For the smoked paprika rub
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • For the Asian dipping sauce
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium soy sauce (substitute tamari for gluten-free)
  • 2 teaspoons toasted sesame oil
  • For the harissa yogurt
  • 6 tablespoons plain yogurt
  • 1 tablespoon store-bought or homemade harissa, plus more to taste
  • 1 teaspoon minced garlic
  • Sea salt and freshly ground black pepper
  • For the honey mustard dipping sauce
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • For the lamb
  • 2 racks of lamb (1 1/2 to 2 pounds each), trimmed of fat
  • Sea salt and freshly ground black pepper


  • Prepare the grill
  • 1. Set up your grill for medium to medium-high indirect cooking according to the instruction manual.
  • Make the smoked paprika rub
  • 2. In a small bowl, stir together the sugar, paprika, salt, and pepper.
  • Make the Asian dipping sauce
  • 3. In a small bowl, whisk together the vinegar, soy sauce, and sesame oil.
  • Make the harissa yogurt
  • 4. In a small bowl, whisk the yogurt, harissa, and garlic together. Season with salt and pepper, and taste, adding more harissa if desired.
  • Make the honey mustard dipping sauce
  • 5. In a small bowl, whisk the oil and vinegar together, then stir in the mustard, honey, and garlic until well combined.
  • Grill and serve the lamb
  • 6. If you’re using the smoked paprika rub, sprinkle the rub all over the lamb racks, patting gently to help it stick. If you’re not using the smoked paprika rub, pat the lamb racks dry with paper towels and sprinkle with salt and pepper on all sides.
  • 7. When the grill is between 400° and 500°F (200° and 260°C), place the lamb directly over the fire, placing the thick ends of the racks over the hottest part. Close the lid and cook, turning once, until well browned, 4 to 5 minutes per side.
  • 8. Move the racks to the indirect side of the grill, with the thick ends positioned closest to the fire. Close the lid and cook until the lamb is 5° to 10°F shy of the desired doneness, 10 to 30 minutes total, depending on the size of the racks, how you like them done, and how hot the fire is.
  • 9. Transfer the ribs to a cutting board and let rest for 5 to 10 minutes. Cut in between the ribs to create lamb chops, pile them onto a platter, and serve with your desired dipping sauce.

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