Fratelli Perata Winery

Lemon-y Lamb

This recipe was introduced to us by a close friend, and we will now never BBQ lamb any other way. Best done on the BBQ to add a hint of smoke, but if you have a grill top for your stove, that works too. This is super simple and absolutely delicious. A match made in pairing heaven, enjoy with Sangiovese.


1 or 2 racks of lamb 
3 to 4 lemons, halved
Tri Tip BBQ seasoning, like
Susie Q (garlic, salt, pepper, parsley blend)


Set gas BBQ to high or prepare wood or charcoal grill.  If using wood or charcoal burn down to white and move to one side.

Pat dry racks of lamb with a paper towel and then season generously on both sides with Tri Tip seasoning.

Sear racks of lamb over high heat, or directly over coals, meaty side down, until they are nicely browned, about 5 mintues. Now it is slow cooking time. Turn down heat or move lamb racks to cooler side of the grill. Turn over racks and squeeze 1/2 lemon over and discard. Add the rest of the halved lemons onto grill, cut side down.

Cook for an additioanl 20 to 30 minutes depending upon your grill temperature, turning over every 2 to 3 minutes and basting the lamb with another lemon half using tongs or heat proof gloves.
Continue this way until lamb reaches an internal temperature of 130 degrees, for medium-rare. Transfer to carving board and allow to rest 10 mintues, tented with foil.

Carve into chops and serve with your favorite sides and Sangiovese.