French Charcoal Grilled Lamb

This French Charcoal Grilled Lamb recipe brings the rustic charm of French grilling to your home, offering tender, flavorful meat infused with aromatic herbs. Marinated with a blend of garlic, rosemary, thyme, Dijon mustard, and honey, this dish perfectly balances richness and tang. The lamb is grilled over charcoal for a smoky, caramelized crust while remaining juicy and succulent inside. Whether you’re hosting a special dinner or enjoying a family meal, this dish brings a taste of French cuisine to your table, delivering sophistication with every bite. Simple, delicious, and full of flavor.

Country of Origin

France

Serving Size

4

Ingredients

• Lamb (bone-in or boneless racks) – 4 pieces (about 1.5 lbs or 680g)
• Olive Oil – 3 tablespoons
• Fresh Garlic – 4 cloves, minced
• Fresh Rosemary – 2 tablespoons, chopped
• Fresh Thyme – 1 tablespoon, chopped
• Lemon Juice – 2 tablespoons (about 1 lemon)
• Dijon Mustard – 1 tablespoon
• Honey – 1 tablespoon
• Red Wine Vinegar – 1 tablespoon
• Salt – 1 teaspoon
• Black Pepper – 1/2 teaspoon
• Paprika – 1 teaspoon
• Charcoal – enough to fill grill (about 3-4 cups)

Seasoning

• Garlic – enhances aroma and taste
• Rosemary – fresh herbal flavor, classic pairing with lamb
• Thyme – complements the lamb’s richness
• Lemon – balances richness with acidity
• Dijon Mustard – adds a slight tanginess and helps the seasoning stick
• Paprika – adds depth and a touch of smokiness

Tools

• Charcoal Grill (or gas grill with charcoal flavoring)
• Grilling Tongs
• Grill Thermometer (optional, for precise cooking)
• Bowl for Marinade
• Basting Brush
• Meat Thermometer
• Plates or Platter for Serving

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Protein: 38g
• Fat: 22g
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 2g
• Sodium: 400mg
• Cholesterol: 95mg

Time

• Preparation Time: 10 minutes
• Marinating Time: 30 minutes to 2 hours (optional)
• Grilling Time: 15-20 minutes (depending on the size and doneness)
• Resting Time: 5-10 minutes

Steps

1. Prepare the Marinade:
   • In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, Dijon mustard, honey, red wine vinegar, paprika, salt, and black pepper. Mix well until fully combined.
2. Marinate the Lamb:
   • Coat the lamb pieces in the marinade. Use your hands or a basting brush to ensure the meat is well-coated on all sides.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For optimal flavor, marinate for 2-3 hours.
3. Prepare the Grill:
   • Set up your charcoal grill with a medium-high heat. Make sure the charcoal is evenly spread and the grill grates are clean.
     If you’re using a gas grill, add a charcoal smoker box for added flavor.
4. Grill the Lamb:
   • Place the lamb on the grill over direct heat. Sear the lamb for about 4-5 minutes on each side, getting a nice brown crust.
     • For medium-rare lamb, move the lamb to indirect heat (away from the coals) and cook for an additional 8-10 minutes, checking with a meat thermometer (ideal internal temperature: 130°F or 54°C).
     • For medium, cook for 12-14 minutes, checking the internal temperature (ideal internal temperature: 140°F or 60°C).
5. Rest the Lamb:
   • Once the lamb reaches your desired level of doneness, remove it from the grill.
     Let it rest for 5-10 minutes to allow the juices to redistribute.
6. Serve:
   • Slice the lamb and arrange on a platter. Serve with sides such as grilled vegetables, mashed potatoes, or a fresh green salad.

Tips

• For a smokier flavor, you can add wood chips to the charcoal for extra aroma.
• If you don’t have a grill, you can also cook the lamb in an oven at 400°F (200°C) for about 20 minutes after searing it in a hot pan.
• For those who prefer lamb well-done, cook for a few more minutes until the internal temperature reaches 155°F (68°C).