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Ingredients
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8 bone rack of lamb
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avocado oil
lamb seasoning
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3 tbsp. onion powder
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3 tbsp. garlic powder
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3 tbsp. dill
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3 tbsp. salt
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3 tbsp. pepper
herb crust
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coarse kosher salt
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dried parsley
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dried thyme
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coarse black pepper
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grated parmesan cheese
lemon butter sauce
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1 cup chicken stock
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fresh rosemary (chopped)
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1 tbsp. salt
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3 cloves garlic
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1 whole lemon (juice)
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1 whole lemon (zest)
to serve
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coarse mustard
1 Food Prep
Start by applying coarse mustard all over your rack of lamb as a binder. Next, combine the ingredients for the lamb seasoning in a small bowl, and apply it evenly across your rack of lamb.
- Finally, mix the ingredients for your herb crust in a food processor or by hand. Leave it to the side so it’s ready to apply during your cook.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 425°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Roast your rack of lamb for about 20 minutes..After 20 minutes, remove your rack of lamb, brush it with avocado oil and spread the herb crust mixture over it evenly.
- Continue roasting for 5 additional minutes to allow the crust to adhere. Once your rack of lamb reaches an internal temperature of 145°F, remove it from the grill and serve.
- Flavor Boost: For additional flavor, make a quick lemon butter sauce to baste your rack of lamb while it cooks. Mix together the chicken stock, fresh rosemary, salt, garlic cloves, lemon juice and lemon zest.
** Cooking times are approximate.
For safe meat preparation, reference the USDA website.
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