Grilled Rack of Lamb with Mustard Crust
Ingredients
- olive oil (0.25 cup)
- grainy mustard (0.25 cup)
- lemon (1 medium)
- garlic (3 cloves)
- dried oregano (1 tablespoon)
- salt (0 pinch)
- ground black pepper (0 pinch)
- rack of lamb (1 (8 bone))
Instructions
- Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
- Place whole rack into a large resealable bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or up to 6 hours.
- Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
- Remove lamb from marinade; discard excess marinade. Wrap exposed bones in a layer of aluminum foil to prevent burning and flaking.
- Cook on the preheated grill over direct heat; sear briefly just until a dark brown crust starts to form, about 3 minutes. Be careful it doesn't burn. Flip and sear the other side.
- Move lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium-rare, 15 to 20 minutes.
- Transfer lamb to a serving dish; cover with aluminum foil for 5 minutes. Remove all foil; cut into chops to serve.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 502
- fat: 42 g
- sats: 14 g
- carbs: 8 g
- fibre: 4 g
- protein: 24 g
- salt: 0 g