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Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 690 mg 29%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 46 g
Vitamin A 0% Iron 20%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Rack Of Lamb
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

2 rack of lamb, French capped off, 8 ribs each
1 Tbsp mustard seeds, crushed
1 Tbsp whole black peppercorns, crushed
5 H-E-B® Whole Peeled Garlic, crushed
1 Tbsp light brown sugar
2 Tsp kosher salt
2 Tsp ground mustard
2 Tbsp extra virgin olive oil
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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 closed.
Mix mustard seeds, peppercorns, garlic, sugar, salt and mustard powder in a small bowl.
Stir in oil to make a paste. Pat over tops of lamb racks.
Bank charcoal on one side of grill or turn off heat on one side of gas grill and place lamb on cool side of grill, bone-side down.
Close lid and cook lamb 30 to 40 minutes.
Remove when a meat thermometer inserted in center, not touching bone, reads 135°F for medium-rare.
Let stand 10 minutes before carving.
Cut lamb between ribs into chops and serve 2-3 chops per person.



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