Rotisserie Rosemary Crusted Lamb

It’s the time of year where kids start searching the lawn for eggs, bunnies visit homes to drop off candy, and families sit around the table for a feast. This rack of lamb recipe will 100% be a hit at the table this year.

This Easter, I’ll be making one of my favorite traditional dishes: Rosemary Crusted Lamb. It’s always an impressive and delicious dish to serve. Letting the kids watch the lamb on the rotisserie is also a great way to keep them distracted while you hide Easter eggs.

The other reason I use the rotisserie is because of the self-basting that happens during the process (which you’ll see in my video below). If you don’t have a rotisserie you can absolutely use your gas or charcoal grill, employing indirect heat to roast the lamb. I outlined this technique in my book, Grillseeker: Basic Training for Everyday Grilling.

My homemade rosemary salt and a little olive oil are all you need to make this dish one of the best lamb ever.

Rotisserie Rosemary Crusted Lamb

Serves: 4 | Prep time: 10 mins.| Cook time: 25 mins.

Ingredients
2 racks lamb chops 
2 tbsp olive oil
1 tbsp rosemary salt

Step-by-Step

Step 1: Rub racks of lamb with 1 tablespoon of olive oil each and dust both sides with rosemary salt.

Step 2: Place lamb racks on rotisserie spit in opposite directions, and lock down the clamps.

Step 3: Place spit on rotisserie with a foil-covered drip pan under it to collect any drippings.

Step 4: Close lid and allow to cook for 20-25 minutes with your grill set to high, or until the internal temperature is to your liking. I prefer medium rare lamb so I serve it at 128°F-130°F.

Step 5: Remove from heat. Let rest for five minutes before slicing and serving.

A showstopper main course for any Easter table, this herb crusted rack of lamb recipe pairs perfectly with buttercream eggs, chocolate bunnies, and jelly beans.

Make this Rotisserie Rosemary Crusted Lamb recipe: