• 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6, B9, B12, C, D
MineralsFluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1 1/2-pound rack of lamb , frenched

  2. olive oil

  3. 3 tablespoons Dijon mustard

  4. 1/2 cup chopped herbs such as parsley , mint , basil and lemon thyme

  5. 2 tablespoons butter , softened

  6. 2 garlic cloves , minced or pureed

  7. 1/2 cup Panko or other dry breadcrumbs

  8. Kosher salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Grilling Method: Indirect/Medium Heat Remove lamb from refrigerator and pat dry with paper towels. Trim any excess fat from roast with a sharp knife. This will probably not be necessary as today's meat department generally sell the rack of lamb trimmed and frenched. Brush the lamb all over with olive oil and spread mustard over the lamb. Place the lamb rib-side up, on a tray or a piece of waxed paper.

  2. In a small bowl, combine the panko, herbs, and salt and pepper to taste. Stir in butter and garlic. Pat mixture on meaty side of roast.

  3. Place lamb in center of cooking grate over indirect medium heat. Cover and grill-roast for 45-55 minutes, or until an instant-read thermometer inserted in the center of the rib roast reads 140° F (medium- rare).

  4. Let the rack stand off the heat for 15 minutes before carving into individual portions.

  5. Note: The grill-roasting time will change based on the weight of the rack of lamb. A small Australian rack of lamb weighs about 1½ pound and will be cooked to a perfect medium rare in 45-55 minutes. A larger American rack of lamb can weigh up to 3 pounds and will take about 1 1/2 hours.


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