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Grilled Rack of Lamb

Easy Grilled Rack of Lamb with a Creamy Feta-Horseradish Sauce

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Rest Time 10 mins
Servings 4
Calories 561 kcal


Creamy Feta-Horseradish Sauce

  • ½ cup crème fraiche
  • 2 ounces feta, crumbled
  • 2 tablespoons buttermilk (optional)
  • 1 teaspoon prepared horseradish
  • ½ teaspoon cracked black pepper
  • pinch sea salt


  • 1 ½ teaspoons minced thyme
  • 1 teaspoon minced marjoram (oregano is fine)
  • ½ teaspoon minced rosemary
  • 1 rack of American lamb


  • Preheat grill to 375˚F. (over high heat)
  • For the sauce: Place all ingredients into a food processor and whip until smooth. Adjust seasonings and set aside.
  • French the ribs of the rack (unless you’ve already had a butcher do so for you) and wrap the tips of each rib with about an inch of aluminum foil.
  • Place the thyme, oregano and rosemary into a small bowl and toss together. Set aside.
  • Once the grill is hot, brush both the rack and grill with extra virgin olive oil and generously season the rack with herb mix, salt and pepper, on both sides.
  • Place rack on the grill, fat side down and sear for about 4 minutes. Flip the rack and continue to sear for 2 to 3 minutes. Reduce the flames to medium and cover the grill. Allow the rack to grill with the cover closed, for about 6 to 8 minutes (keeping a close eye out for flame ups), uncover the grill allow the rack to continue to cook for another 1 to 2 minutes. This will give you medium to medium-rare results. For a medium to medium-well rack of lamb, keep grill cover closed for 8 to 10 minutes.
  • Remove from heat and transfer the lamb onto a cutting board and loosely cover with foil. Allow the lamb to rest for about 10 minutes before slicing and serving.
  • Serve rack with sauce and roasted radishes.


Calories: 561kcalCarbohydrates: 2gProtein: 21gFat: 52gSaturated Fat: 24gCholesterol: 123mgSodium: 264mgPotassium: 286mgFiber: 1gSugar: 2gVitamin A: 275IUVitamin C: 2mgCalcium: 132mgIron: 2mg
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