Slow-Roasted Rack of Lamb


Generously seasoned with a fresh herb rub and served with a splash of fresh lemon juice, this rack of lamb is slow roasted to perfection for an impressive meal.

Source: Primo Ceramic Grills
Yields: 1 hour
Temperature & Cooking Time: 250°F for 2.5 hours


  • 2 racks of lamb ribs
  • 3 lemons, juiced
  • olive oil
  • Rub Ingredients
  • 2 tablespoon sea salt
  • 2 tablespoon ground peppercorns
  • 4 tablespoon basil, chopped
  • 4 tablespoon rosemary, chopped
  • 4 tablespoon fresh thyme, chopped
  • 1 teaspoon cayenne pepper
  • 2 tablespoon oregano
  • 2 tablespoon onion powder
  • 2 teaspoon smoked paprika
  • 2 tablespoon coriander seed, crushed
  • 2 tablespoon garlic powder
  • 2 tablespoon seasoning salt
  • 2 teaspoon mustard powder
  • 2 tablespoon cumin
  • 2 tablespoon chili powder


  1. Trim off any excess fat from the ribs. Lightly coat with olive on the meat side only. Sprinkle rub heavily and press down on the meat so the rub sticks.
  2. Place on a tray and cover with clear plastic wrap. Refrigerate 24 hours.
  3. Set up the grill for indirect cooking and heat to 250°F. Place ribs in the grill for 2 1/2 hours.
  4. Remove, place on a plate and loosely foil for 10 minutes.
  5. Cut into chops and pour fresh lemon over them.

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