Tasty Tuesday: Grilled Rack of Lamb with Mint Rosemary Marinade

My family has never had strong Easter dinner food traditions, so I’m always looking for new ideas. The one constant is homemade cinnamon rolls for breakfast, but the dinner menu varies from year to year. My brilliant brother-in-law, Paul, taught me how to make this special Easter dinner entree a couple of years ago.

I don’t cook lamb very often which makes this a really special meal.

Mint Rosemary Marinade for Grilled Rack of Lamblamb-feature

  • 3/4 c. finely chopped fresh mint leaves
  • 1/3 c. finely chopped fresh rosemary
  • 2 T. crushed garlic
  • 2 T. olive oil
  • 2 T. white wine
  • 1/2 t. salt
  • 1/2 t. pepper

Place marinade in ziplock bags with meat and let marinate for at least 30 minutes (or preferably as long as overnight.)

Grill lamb over medium heat until internal temperatures in the meat reach 130° for rare or 140° for medium rare.

Let meat sit for about 20 minutes before serving.

Meanwhile, make mint sauce:

Mint Sauce

  • 1 c. white wine vinegar
  • 6 T. sugar

Bring to a boil and let simmer until reduced to half.

Cool and stir in 1/4 c. finely chopped mint. Let guests spoon over grilled lamb.

The lamb contains some WOW flavors and is accompanied perfectly by roasted vegetables–instructions for which I also got from Paul.

Roasted Vegetables ala Paul

  • 1/2 pound parsnips, peeled and cut into 2-inch chunks
  • 1/2 pound carrots, peeled and cut into 2-inch chunks
  • 3-4 shallots, sliced
  • 1/2 pound brussel sprouts, sliced in half
  • 3 cloves garlic

Put vegetables in large roasting pan (I use a disposable aluminum pan if I have a house full of guests).

Stir together:

  • 2/3 c. chopped fresh parsley
  • 2 T. minced garlic
  • 1/4 c. white wine
  • 1/3 c. olive oil
  • 1 t. coase sea salt

Toss vegetables in this mixture. Cover pan tightly with foil and bake for 45 minutes in a 400° over. Uncover and bake for an additional 15 minutes to brown.

Prepare yourself for a house that radiates delicious smells. (Your neighbors may find excuses to wander over and find out what’s smelling so yummy!)

Serve with Cheesy Potato Casserole and a fresh fruit salad.

I’m already very excited about the recipe that I’ll be writing about next week because we have been FEASTING at my house on some new foods. Stay tuned!

I wish you all a Blessed Easter,

Barb Kelley.


  1. Ooh, we actually have a rack of lamb in the freezer that Judd butchered himself! Thanks for the recipe!