Grilled Saffron Rack of Lamb – Autumn Grill Series

Every day the fall colors get a bit brighter and the temperatures get a little cooler as the autumn season sneaks in.  The Autumn Grill Series is here to help you enjoy this favorite time of year before it quickly gives way to winter with seasonal grilling ideas.  Next up is Grilled Saffron Rack of Lamb, featuring elegant floral and sweet notes with fresh lemon, this lamb needs a full night to marinate and prep for the grill.

Begin with 2 frenched racks of lamb and season with salt and pepper then place each in its own resealable bag.  Prepare the marinade by combining fresh garlic, plain Greek yogurt, olive oil, lemon zest, and saffron in a small bowl, and then divide into both bags. Refrigerate and allow to marinate overnight to allow the saffron and moisture to permeate throughout.   Grill over medium-high heat to brown all over, then grill over indirect heat until the lamb reaches the desired doneness.  Remove and allow the lamb to rest ten minutes before dividing and serving for a wonderfully succulent presentation and flavor.  Get your fall sitting around the firepit, sipping warm apple cider, and enjoying great food straight from your grill with the Autumn Grill Series.

Serves 6

Grilled Saffron Rack of Lamb Ingredients

  • 2 racks of lamb (3–3 1/2 lb. total), rib bones frenched
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, crushed
  • 1 cup plain 2% fat Greek yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon saffron threads, finely crumbled

Grilled Saffron Rack of Lamb Directions

  1. Season lamb with salt and pepper and place each rack of lamb in a large resealable plastic bag. Whisk garlic, yogurt, 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.
  2. 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.
  3. Move lamb to the cooler part of the grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer.
  4. Let lamb rest 10 minutes. Cut into individual chops.

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