Grilled Rack of Lamb Flatbread
A grilled rack of lamb is sliced into chops and piled onto warm flatbread with charred bell peppers for a shareable, hands-on dinner.
Lamb chops cook fast enough that the flatbread and peppers can go on the same grill without much extra planning. A simple garlic and cumin rub gives the meat a savory crust while the peppers soften and pick up smoke over the coals. Pile everything onto the warm flatbread and let people build their own portions at the table.
Ingredients
Method
Tap a number to mark a step doneRub the rack of lamb all over with 1 tablespoon of the olive oil, the minced garlic, cumin, half the salt, and the black pepper, and let it sit for 15 minutes.
Heat a grill to medium-high and toss the bell pepper halves with the remaining olive oil and a pinch of the remaining salt.
Grill the bell peppers skin-side down for 8 to 10 minutes until charred and softened, then remove and slice into strips.
Sear the rack of lamb over direct heat for 3 minutes per side, then move it to indirect heat and close the lid.
Continue cooking the lamb for 10 to 12 minutes until an instant-read thermometer reads 135F for medium-rare, then rest for 5 minutes.
Stir the lemon juice into the yogurt with a pinch of salt to make a quick sauce while the lamb rests.
Slice the rack between the bones into individual chops and warm the flatbread briefly on the grill grates on both sides.
Spread the yogurt sauce over the warm flatbread, top with the grilled peppers and lamb chops, and serve right away.
Kitchen note
Let the lamb rest at room temperature for 20 minutes before grilling so it cooks more evenly from edge to center.
