Mustard Covered Rack of Lamb

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  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: Serves 8
Ratings (5)

These racks of lamb are coated in herbs and shallot flavored mustard marinade then seared on the grill. You can finish them off indirectly to keep the surface moist while the inside gets cooked through.

What You'll Need

  • 2 racks of lamb (8 ribs each)
  • 1/3 cup/80 mL Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons/10 mL Worcestershire sauce
  • 2 teaspoons/10 mL white wine
  • 5-6 sage leaves, finely chopped
  • 1 teaspoon/5 mL fresh thyme
  • 1 1/2 teaspoons/7.5 mL sea salt
  • 1 teaspoon/5 mL black pepper

How to Make It

Trim racks of all visible fat. Combine remaining ingredients and mix well. Place lamb in a large glass baking dish. Spread mixture over lamb, carefully cover with plastic wrap and place into refrigerator for 6-24 hours.

Preheat grill. Place lamb on grill over medium-high heat and sear for a couple of minutes per side, reduce heat or move off of direct heat and continue grilling until the internal temperature reaches 140 to 150 degrees F.

(60 to 65 degrees C.) or about 15 minutes per side. Once cooked, remove from heat and let rest for about 5 minutes before carving.

Nutritional Guidelines (per serving)
Calories 206
Total Fat 14 g
Saturated Fat 6 g
Unsaturated Fat 6 g
Cholesterol 64 mg
Sodium 618 mg
Carbohydrates 2 g
Dietary Fiber 1 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)