Parmesan Herb Crusted Lamb
Make date night quick and easy with Kingsford's grilled parmesan-herb crusted rack of lamb recipe. Plus, grilled lamb is low-carb and delicious.
Let's get grilling
Start by applying coarse mustard all over the lamb as a binder. Apply combined dry lamb seasoning evenly on all sides. To make lamb seasoning, mix the following ingredients in a separate bowl: 3 tablespoons onion powder, 3 tablespoons garlic powder, 3 tablespoons dill, 3 tablespoons salt, 3 tablespoons pepper.
Make the herb crust in a food processor or by hand by mixing the following ingredients: coarse kosher salt, dried parsley, dried thyme, coarse black pepper, grated parmesan cheese.
Preheat grill to 425°F. On a Gravity Series grill, it should take about 12 minutes to reach temperature.
Pro Tip: Protect the lamb bones from charring by covering them with foil.
Once the grill reaches temperature, cook for about 25 minutes. For a medium cook, look for an internal temperature of 145°F.
For additional flavor and to baste our lamb while it cooks, make a quick lemon butter sauce with the following ingredients: 1 cup chicken stock, fresh rosemary (chopped), 1 tablespoon salt, 3 cloves garlic, 1 whole lemon (juice), 1 whole lemon (zest).
About 20 minutes into the lamb cook, remove the lamb, brush with avocado oil, and cover with the herb crust mixture. Roast for an additional 3 minutes so the crust can adhere.
Ingredients
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rack of lamb
8 bone
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onion powder
3 tbsp.
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garlic powder
3 tbsp.
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dill
3 tbsp.
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salt
3 tbsp.
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pepper
3 tbsp.
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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
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chicken stock
1 cup
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fresh rosemary (chopped)
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salt
1 tbsp.
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garlic
3 cloves
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whole lemon (juice)
1
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whole lemon (zest)
1
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avocado oil
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coarse mustard
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.

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