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 10 minutes with lid c
Meanwhile, place mustard seeds and black peppercorns in a sealable 1-quart plastic bag; cr
ush with a rolling pin or meat mallet until fine. Crush garlic into a small bowl. Blend wi
th pepper mixture, sugar, salt and mustard powder. Stir in oil to make a paste. Pat over t
ops of lamb racks.
Bank charcoal on one side of grill or turn off heat on one side of gas grill. Place lamb o
n cool side of brill, bone-side down. Close lid and cook lamb 30 to 40 minutes. (Add coals
to keep chamber air temperature 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 carving. 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 preparation instructions descr
ibed above. Instead of heating charcoal and placing on grill, place lamb on a rack on foil
-lined baking sheet. Roast 30 to 40 minutes. Test doneness with a meat thermometer using t
he same temperatures described above as your guideline.
No Nutritional Information Available