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

1. Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
2. 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.
3. Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
4. Remove lamb from marinade; discard excess marinade. Wrap exposed bones in a layer of aluminum foil to prevent burning and flaking.
5. 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.
6. 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.
7. 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