Grilling: Mustard and Herb Crusted Rack of Lamb

Grilling: Mustard and Herb Crusted Rack of Lamb is a main course that serves 4. One portion of this dish contains about 15g of protein, 11g of fat, and a total of 241 calories. For $2.6 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of fire-roasted tomatoes, fresh rosemary, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. 43 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 70%, this dish is good. Similar recipes are Mustard And Herb Crusted Rack Of Lamb, Mustard and Herb Crusted Lamb Rack, and Herb-crusted Rack Of Lamb.

Servings: 4

 

Ingredients:

1 teaspoon black pepper, divided

1 cup fresh bread crumbs

2 tablespoons Dijon mustard

Type of fire: two-zone indirect

2 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh mint

1 teaspoons minced fresh rosemary

Grill heat: medium-high

2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each

1 tablespoons olive oil

1 teaspoon salt, divided

Equipments:

bowl

grill

cutting board

kitchen thermometer

Cooking instruction summary:

Procedures 1 Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside. 2 Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board. 3 Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack. 4 Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

 

Step by step:


1. Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl.

2. Drizzle with olive oil and stir to combine. Set aside.

3. Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper.

4. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through.

5. Remove racks from the grill and place fat side up on a platter or cutting board.

6. Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.

7. Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes.

8. Remove from the grill and let rest uncovered for 10 minutes.

9. Cut between each rib into chops and serve.


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