Ingredients for Grilled Rack Of Lamb
- Racks Of Lamb
- Dijon Mustard
- 4 cloves minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
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How to Make Grilled Rack Of Lamb
- Remove the racks of lamb from their wrappers and pat them completely dry with paper towels. Set aside.
- In a mixing bowl, whisk together 2 tablespoons Dijon mustard, 4 cloves minced garlic, 1 tablespoon dried oregano, 1 tablespoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously brush the marinade all over the lamb racks, ensuring they are fully coated.
- Cover the racks tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate.
- Preheat your grill to medium-high heat (approximately 375°F).
- Place the lamb racks bone-side down on the preheated grill. Cook for approximately 10-15 minutes, rotating occasionally, until a deep golden-brown crust forms.
- Reduce the heat to medium. Flip the lamb racks and continue grilling for another 10-15 minutes for medium-rare, or longer for your desired doneness. Use a meat thermometer to ensure the internal temperature reaches your desired level (130-135°F for medium-rare).
- Remove the lamb racks from the grill and let them rest for 10-15 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful rack of lamb.
- Before serving, wrap the bone ends in foil to prevent burning. Slice between the bones and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
9g
Fat
0g
Carbs
2g
