Grilling 101: Rack of Lamb

Summer has arrived, light up the grill! Fabio talks grilling common sense to maximize flavor from the fire and shows how to pick the perfect rub for your protein of choice. This Memorial Day he's firing up a decadent rack of lamb.


  • Grilling 101: It's a short leap from barbecue to bonfire so a good way to control the flames is to contain the grease. A dry rub for fatty meat is a perfect way to do this. If you can control and flavor of your smoke (with a rub or woodchips not oil), your final result will be a masterpiece.
  • Leave it alone! Once your meat is on the grill, let the grill do the work. Shifting and turning it around not only will likely make the meat grill unevenly but also present the strong possibility that your seasoning will fall off.
  • Try lamb! Instead of boring hamburgers and hot dogs this Memorial Day, how about lamb. When you season it right, it's perfect for the grill.
  • How to make the perfect rub: Wet rubs add moisture and flavor, but dry rubs just add flavor. Use flavors that complement, rather than compete. Mustards go better with milder herbs like sage or rosemary.

Grilled Rack of Lamb

Grilled Rack of Lamb

Recipe by Fabio Viviani

Yields: 4 servings


2 whole racks of lamb

½ tbsp. extra virgin olive oil

1 tbsp. black pepper

½ tbsp. salt

1 cup brown mustard

3 tbsp. minced garlic

2 tbsp. dried rosemary

2 tbsp. dried sage


Preheat outdoor grill to 350 degrees.

Make sure lamb is clean and dry.

Rub lamb with olive oil.

Season with salt and pepper.

Brush lamb with mustard.

Rub lamb with minced garlic.

Press on dried sage and rosemary.

Grill on low, turning once every 5 minutes, until done. (At 350 degrees, 12-15 minutes will yield a medium rare result.)