Charcoal-Rubbed Rack of Lamb with Parsley Chimichurri

After a long, hard winter, the first spring weekend in Michigan has arrived and it’s all the reason I need to get outside and fire up the barbecue! Sunshine, blue skies and the essence of smoky hardwoods in the air – outdoor cooking season has formally arrived. And, what better way to open up our backyard kitchen, then by throwing down a grate full of gorgeous Australian grassfed racks of lamb.

These beautiful hunks of lamb were frenched across the bones and scored in cross-hatch fashion through the trimmed fat cap. The lamb was then rested at room temperature for 2 hours, then seasoned in a homemade activated charcoal-coffee-garlic rub – yielding an incredible, rustic presentation, layers of brilliant texture and a unique flavor profile complimenting the mildness of the grassfed lamb.

With the grill lid open, the racks were positioned, fat cap-side down, directly over a thick bed of glowing charcoal and smoky hardwoods, searing and encrusting the exterior of the lamb for 4-6 minutes. Once encrusted, the racks were flipped bone-side down and positioned to the cooler, indirectly heated portion of the grill with the bones situated away from the heat source. Over the next 10-15 minutes, the lamb was basted in olive oil and slowly prepared to sweet, tender perfection.

Carved into chops, garnished with an aromatic parsley chimichurri and a birchwood-smoked fleur de sel, then plated for a crowd and served with two handfuls of ice cold Pure Michigan lagers! -Cheers and long live the adventure, David

For more great Simply Spring Recipes visit, True Aussie Beef and Lamb

Charcoal-Rubbed Australian Grassfed Rack of Lamb with Parsley Chimichurri

Servings: 8


  • 2 racks Australian grassfed lamb, frenched and trimmed
  • 3 tablespoons olive oil, plus additional to baste
  • 4 tablespoons activated charcoal powder
  • 2 teaspoons black sea salt and freshly ground black peppercorn
  • 1 teaspoon finely ground coffee beans, unflavored
  • 1 teaspoon garlic powder
  • Fleur de sel, to garnish
  • Homemade or store-bought parsley chimichurri, to garnish


  • Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, score the fat cap in crosshatch-fashion, brush entirety of the rack with olive oil, then generously season with charcoal, salt and pepper, coffee and garlic powder. 
  • Position lamb fat-side down over direct heat and with the grill lid open sear until nicely charred. Flip rack to bone-side down and move lamb over to indirectly heated portion of the grill. Close the grill lid and cook for an additional 10-12 minutes, basting intermittently with olive oil, until internal temperature reads 125-130F. Remove lamb from heat, transfer to a cutting board and rest for 5-10 minutes before carving.
  • Slice the racks into individual chops and dress with parsley chimichurri. Plate for a crowd alongside and serve with an ice cold lager.
Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or