This recipe is sooooo good! I found it on the internet years ago and have been using it to trick my friends into thinking I’m a gourmet chef ever since. Seriously, this recipe makes me feel like a pro and it will you too!
A RACK OF LAMB
There’s something about a rack of lamb that screams, “I am fancy, damn it!” Maybe it’s the presentation, or the fact that the price per pound makes it a splurge. Whatever the reason, a grilled rack of lamb looks beautiful, tastes delicious and definitely stands out.
BUY IT “FRENCHED”
This is important. Unless you are a skilled chef or meat cutter, you will want to request a “Frenched” Rack of Lamb. This means the excess fat and connective tissue has already been removed. And it means cutting and serving the lamb as chops, will be extremely easy. Most grocery chains sell them like this, but if you go to a butcher, be sure this is what you request.
A MUSTARD, HERB, FAT TRIFECTA
Don’t be shy about piling on the mustard and herbs. Most of the coating is going to drip off with the fat on the grill, so you want to really lather it on to keep the flavor. Which brings me to another point, don’t trim off too much fat. Think of fat like it is the butter of meat. It’s a natural coating that browns the outside and penetrates everything beneath it to make it tender. Yes, when grilling, fat is your friend!
Rack of Lamb
Fresh parsley (coarsely chopped)
Fresh rosemary (coarsely chopped)
Fresh thyme (coarsely chopped)
Salt and pepper to taste
Mix together parsley, rosemary and thyme in a shallow bowl, set aside.
Apply salt and pepper on lamb rack. Sear on hot grill 2 minutes per side. Move to less hot part of grill and cook for 10 – 20 minutes per side depending on desired doneness (test after 6 minutes per side).
A few minutes before taking the rack off of the grill, slather with Dijon mustard on both sides and coat with herbs. Cook for another 5 minutes.
Remove from grill, rest for about 15 minutes.