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Grilled Herb-Crusted Rack of Lamb – vegetarian recipe
Stav Kogan

Grilled Herb-Crusted Rack of Lamb

Learn how to make a perfectly cooked, herb-crusted rack of lamb using two-zone grilling for a beautifully seared crust and a succulent, pink interior. A culinary masterpiece that’s surprisingly simple to achieve.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 serving
Calories: 532
Ingredients Method Nutrition

Ingredients
  

  • 2 grass-fed racks of lamb, approx. 2.5 lbs / 1.1 kg (2.43 lb) each
  • 2 tablespoons (30 ml / 1 fl oz) Dijon mustard
  • 2 teaspoons (10 ml / 0.3 fl oz) fresh rosemary, finely chopped
  • 2 teaspoons (10 ml / 0.3 fl oz) fresh parsley, finely chopped
  • 2 teaspoons (10 ml / 0.3 fl oz) fresh thyme, leaves stripped
  • Salt and freshly ground black pepper, to taste
  • Use an instant-read meat thermometer for perfect results. Pull the lamb off the grill about 5 degrees below your target temperature, as it will continue to cook while it rests.
  • Ask your butcher to 'french' the racks for you. This means they'll trim the fat and meat from the ends of the bones for a stunning, professional presentation.

Method
 

  1. Directions
  2. Prepare the Grill: Preheat your charcoal grill for high heat.
  3. Once the coals are hot and ashed over, bank them to one side to create a two-zone fire: a hot direct heat zone and a cooler indirect heat zone. Clean and grease the grill grates to prevent sticking.
  4. Season the Lamb: Pat the racks of lamb dry with a paper towel.
  5. Season generously on all sides with salt and freshly ground black pepper.
  6. Create the Herb Crust: Spread the Dijon mustard evenly over the meaty, fat-capped side of each rack. Firmly press the mixture of fresh rosemary, parsley, and thyme onto the mustard to create an even crust.
  7. Sear Over Direct Heat: Carefully place the lamb racks, herb-side down, directly over the hot coals.
  8. Sear for 4-6 minutes, watching closely to develop a deep brown crust without burning the herbs.
  9. Flip and Sear: Flip the racks and sear the bone-side for another 2-3 minutes over direct heat.
  10. Move to Indirect Heat: Move the racks to the cooler, indirect heat side of the grill, meaty side up.
  11. Cook to Perfection: Cover the grill and cook for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F / 57°C for a perfect medium-rare.
  12. Rest and Serve: Remove the lamb from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy, tender meat.
  13. Slice into chops and serve immediately.
  14. Don't skip the rest! Tenting the lamb loosely with foil while it rests for 10-15 minutes allows the juices to redistribute, ensuring every bite is succulent.

Nutrition

Calories: 532kcalCarbohydrates: 1gProtein: 45gFat: 21g

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