An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More

Parmesan Herb Crusted Lamb

An easy, flavor-packed and satisfying dinner for any day of the week is just a short roast away.

Cooking for 8 people


  • 8 bone rack of lamb
  • avocado oil

lamb seasoning

  • 3 tbsp. onion powder
  • 3 tbsp. garlic powder
  • 3 tbsp. dill
  • 3 tbsp. salt
  • 3 tbsp. pepper

herb crust

  • coarse kosher salt
  • dried parsley
  • dried thyme
  • coarse black pepper
  • grated parmesan cheese

lemon butter sauce

  • 1 cup chicken stock
  • fresh rosemary (chopped)
  • 1 tbsp. salt
  • 3 cloves garlic
  • 1 whole lemon (juice)
  • 1 whole lemon (zest)

to serve

  • 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

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.
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

review a Recipe FOR A CHANCE TO WIN*  $500! *NO PURCHASE NECESSARY. Ends 10/31/2023. See Official Rules for how to enter & all details. Submit up to one review per day to rack up sweepstakes entries!
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 188.44ms
  • bvseo-msg: HTTP status code of 404 was returned;

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.