Grilled Saffron Rack of Lamb

Ingredients for Grilled Saffron Rack of Lamb

• 2 racks of lamb (3-1.6kg total), rib bones frenched

• Kosher salt, freshly ground pepper

• 2 garlic cloves, crushed

• 240ml plain 2% fat Greek yoghurt

• 2 tablespoons olive oil

• 1 teaspoon finely grated lemon zest

• 1/2 teaspoons saffron threads, finely crumbled

Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yoghurt, oil, lemon zest, and saffron in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight.

Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8-10 minutes.

Move lamb to cooler part of grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the centre registers 125° for medium-rare, about 15 minutes longer.

Let lamb rest 10 minutes. Cut into individual chops.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.