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Mediterranean Herb Crusted Lamb

Published on July 13, 2023

Mediterranean Herb Crusted Lamb

Finally, summer has arrived, and it’s the perfect time to fire up the grill, in true Mediterranean style.

With aromas of fresh herbs, a smoky grill wafting in the air and laughter with good friends, it’s an ideal al fresco atmosphere. Is there anything more delightful than enjoying meals outdoors and uncorking a bottle of Sean Minor Invited Series Grenache to complement the experience?


  • 4 garlic cloves, peeled whole
  • 2 T fresh rosemary
  • 2 T fresh italian parsley
  • 1 T lemon zest
  • 2 T fresh mint
  • 1 tsp Kosher salt and freshly ground pepper 2 T extra-virgin olive oil
  • 1 rack of lamb (or 4-6 lamb chops)
  • foil to protect exposed bones
  • rosemary for garnish


  1. Combine garlic, rosemary, lemon, parsley, mint, olive oil, and 1 tsp salt in a food processor and pulse into a coarse ground paste.
  2. Spread the herb paste evenly on both sides of the lamb, cover, refrigerate and let them marinate for at least an hour. Before grilling, bring them to room temperature.
  3. Oil and heat the grill on high to 450. Sprinkle salt and pepper on the lamb and place a strip of foil under the exposed bone, sear for about 2-3 mins per side then reduce the heat to low and cook for another 10-12 mins or until the thickest part of meat reads 130 F. You want them to be med to med rare. Remove from the grill and let rest for 5-10 mins. Slice in between rib bones and serve.
  4. Serve with fresh grilled corn, couscous salad and a bottle of Sean Minor Invited Series Grenache.

Wine Pairings