30 to 40 minutes
2 Lamb Rib Racks (8 ribs each), trimmed of fat and frenched
1 tablespoon mustard seeds
1 tablespoon whole black peppercorns
1 tablespoon crushed garlic (4-5 cloves)
1 Tbsp. brown sugar
2 teaspoons kosher or sea salt
2 teaspoons ground mustard
2 tablespoons olive oil
Trim fat from surface of lamb racks.
Heat charcoal 20 minutes or heat both sides of gas grill on High for 1
0 minutes with lid closed.
Meanwhile, place mustard seeds and black peppercorns in a sealable 1-q
uart plastic bag; crush with a rolling pin or meat mallet until fine.
Crush garlic into a small bowl. Blend with pepper mixture, sugar, salt
and mustard powder. Stir in oil to make a paste. Pat over tops of lam
Bank charcoal on one side of grill or turn off heat on one side of gas
grill. Place lamb on cool side of brill, bone-side down. Close lid an
d cook lamb 30 to 40 minutes. (Add coals to keep chamber air temperatu
re at 425 degrees F, if necessary.)
Remove when a meat thermometer inserted in center, not touching bone,
reads 135 degrees F for Medium-Rate. Let stand 10 minutes before carvi
ng. Cut lamb between ribs into chops and serve 2 to 3 chops per person
Oven Cooking Method: Heat oven to 425 degrees F. Follow all preparatio
n instructions described above. Instead of heating charcoal and placin
g on grill, place lamb on a rack on foil-lined baking sheet. Roast 30
to 40 minutes. Test doneness with a meat thermometer using the same te
mperatures described above as your guideline.
No Nutritional Information Available