Grilled Rack of Lamb with Mustard Crust

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place whole lamb rack into a large resealable plastic bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 3 to 6 hours.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat an outdoor grill for high, indirect heat and lightly oil the grate.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove lamb from marinade; discard excess marinade. Wrap exposed bones with aluminum foil to prevent burning and flaking.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Sear briefly on the preheated grill over direct heat 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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': 'Transfer lamb to a serving dish; cover with aluminum foil and rest for 5 minutes. Remove all foil; cut lamb rack into chops.'}

📊 Nutrition Facts

Per serving (4 servings total)