Gluten Free Garlic Rosemary Grilled Rack of Lamb Recipe
Rosemary and Dijon lend themselves well to the rich taste of lamb. “Frenched” refers to a technique in which the meat is cut away from the end of the ribs, exposing the bone. You can buy lamb racks already frenched or have your butcher do it for you.
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon 3-4 tablespoons
- 4 garlic cloves minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 1-1¼ pound Frenched racks of lamb (6-8 ribs each)
- Vegetable oil
Combine the mustard, olive oil, lemon juice, garlic, rosemary, salt, and pepper in a small mixing bowl. Transfer the mixture to a large food storage bag, add the racks of lamb, seal, toss to coat, and let sit in the refrigerator for at least 4 hours or up to 12 hours.
Remove the lamb from the refrigerator and let come to room temperature while the grill heats up. Prepare the grill for direct and indirect heat and preheat to medium.
Remove the lamb from the marinade, discard the marinade, and pat the lamb dry. If desired, loosely cover the lamb bones with foil to keep them from burning.
Brush the grill grates with oil and place the lamb racks over direct heat, bone-side down, and sear for 2 minutes or until the meat starts to brown. Flip and sear the other side for another 2 minutes. Move the lamb racks to the indirect side of the grill, close the lid, and cook for another 15 minutes or until a thermometer inserted into the center registers between 135-140°F for medium-rare. Remove the lamb from the grill and let rest 5-10 minutes before removing the foil from the bones and cutting the racks into chops.
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