The A.P. & Za’atar Lamb
Fire-Grilled Rack of Lamb: A Perfect Blend of Bold Flavors
Few things bring people together like the smell of sizzling meat over charcoal, and this fire-grilled rack of lamb is a showstopper. We’re taking it up a notch by seasoning it with a dynamic duo of flavors—Green Za’atar for its herbal, citrusy punch and Ranch & Rifle’s The A.P. seasoning for that savory, all-purpose magic. When paired with the perfect charcoal fire and a two-zone cooking method, this lamb is guaranteed to turn heads at your next cookout.
Ingredients
1 Frenched rack of lamb (about 1.5–2 lbs)
2 tbsp Green Za’atar seasoning
2 tbsp Ranch & Rifle’s The A.P. seasoning
2 tbsp olive oil
1 tbsp Dijon mustard (optional)
Fresh cracked black pepper, to taste
Instructions
Season the Lamb: Pat the lamb dry and rub it all over with olive oil and Dijon mustard (if using). Generously coat the rack FIRST with The A.P., letting it adhere for 5-10 mins, AND THEN adding a coat of the Green Za’atar ensuring full coverage. Let it rest at room temperature for about 30 minutes to absorb flavors.
Set Up the Grill: Using a two-zone cooking method, pile your hot charcoal on one side of the grill to create a high-heat zone while keeping the other side cooler for indirect cooking. Let the grates heat up for 5–10 minutes.
Sear & Flip: Place the lamb meat-side down over the hotter zone, keeping the bones away from direct flames. Sear for 2–3 minutes per side, flipping every few minutes to build a flavorful crust. The goal is deep golden-brown, not charred.
Indirect Cooking: Once the sear is locked in, move the rack to the cooler side of the grill, bone-side down. Close the lid and let it cook until the internal temp hits 125°F for rare or 130–135°F for medium-rare (about 10–15 minutes).
Rest & Serve: Remove the lamb from the grill and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping it tender and juicy. Slice between the bones, serve hot, and enjoy!
Tips
Two-Zone Cooking: Ensures the lamb gets a perfect crust without burning the delicate bones.
Flipping Every Few Minutes: Builds an even crust and helps prevent flare-ups.
Green Za’atar & The A.P. Combo: The balance of herbaceous brightness and deep umami makes every bite unforgettable.
Pair this beauty with roasted garlic potatoes, grilled asparagus, or a simple arugula salad for a meal that’s as bold as it is refined. Whether you’re hosting a backyard cookout or just treating yourself, this fire-grilled rack of lamb is a guaranteed winner.
Try it and let us know how it turns out!
