Cooking for 8 people
Ingredients
- 8 bone
rack of lamb
-
avocado oil
- 3 tbsp.
onion powder
- 3 tbsp.
garlic powder
- 3 tbsp.
dill
- 3 tbsp.
salt
- 3 tbsp.
pepper
-
coarse kosher salt
-
dried parsley
-
dried thyme
-
coarse black pepper
-
grated parmesan cheese
- 1 cup
chicken stock
-
fresh rosemary (chopped)
- 1 tbsp.
salt
- 3 cloves
garlic
- 1
whole lemon (juice)
- 1
whole lemon (zest)
-
coarse mustard
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 425°F (Medium Heat)
3The 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.
