Preparation Time: 15 minutes Cooking Time: 29 minutes Servings: 8
Ingredients
• 2 grass-fed racks of lamb (approx. 2.5 lbs/40 oz/1134 g each)
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh parsley
• 2 teaspoons fresh thyme
Directions
1. Preheat the charcoal grill to high heat. Situate the hot coals to one side to create a two-zone cooking area. Grease the grill grate.
2. Season the racks of lamb.
3. Coat the meaty sides of the racks with mustard. Press the fresh herbs onto the mustard so they adhere.
4. Place the racks of lamb over the hot coals (direct heat), meaty side down, and cook for 6 minutes.
5. Flip the racks and cook for approximately 3 more minutes over direct heat.
6. Flip the racks down again and move them to the cooler side of the grill (indirect heat).
7. Cover the grill and cook for 20 minutes.
8. Remove the lamb from the grill and let it rest for a few minutes before serving.
Nutrition (per serving)
• Calories: 532
• Fat: 21g
• Fiber: 0.4g
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