Grilled Saffron Rack of Lamb
Crisp evenings and colorful skies make fall the best season to fire up the grill. Nothing pairs with autumn's golden hues like the warmth of the grill, and as the days grow cooler and the evenings sharper, the season invites slower, heartier meals. Grilled Saffron Rack of Lamb brings fall grilling into its prime.
Fall is the best season for outdoor cooking because the crisp air amplifies the aromas, while hearty dishes stand up beautifully to the smoky kiss of the flame. This saffron-infused lamb highlights the rich, comforting flavors of the season—bold, fragrant, and designed to gather people around the table.
Grilling in autumn creates a rhythm that feels more intentional than summer’s quick cookouts. Fire meets cool air, spices meet char, and every bite tells you the season has arrived. A rack of lamb, brushed with saffron and kissed by flame, captures that balance of elegance and rustic satisfaction. This dish rewards patience and care with tender meat layered in complexity, making it a perfect centerpiece for any fall evening.
Behind flavors this refined is a grill worthy of the moment. American Made Grills are proudly built in the USA with craftsmanship that blends strength, performance, and precision. Hand-crafted from premium materials, they're designed for chefs who demand excellence and families who want reliability year after year. Flavor has a new frontier, starting with a grill built to last.
Fire up your American Made Grill, embrace the season, and let the saffron and smoke remind you why fall may be the finest time of year to cook outdoors.
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
- Season lamb with salt and pepper, and place each rack 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 the lamb overnight.
- Prepare the grill for medium-high, indirect heat. (For a charcoal grill, bank coals on one side of the grill; for a gas grill, leave one burner turned off.) Remove the lamb from the marinade and wipe off excess. Place the lamb over direct heat and cook, turning and moving to a cooler part of the grill as needed to avoid flare-ups, until browned all over, 8–10 minutes.
- Move the lamb to a cooler part of the grill. Cover the grill and cook the lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 15 minutes longer.
- Let the lamb rest 10 minutes. Cut into individual chops.
Taken from bonappetit.com
