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.

Cooking for 8 people


  • rack of lamb
  • onion powder
    3 tablespoons
  • garlic powder
    3 tablespoons
  • dill
    3 tablespoons
  • salt
    3 tablespoons
  • pepper
    3 tablespoons
  • coarse kosher salt
  • dried parsley
  • dried thyme
  • coarse black pepper
  • grated parmesan cheese
  • chicken stock
    1 cup
  • fresh rosemary (chopped)
  • salt
    1 tablespoon
  • garlic
    3 cloves
  • whole lemon (juice)
  • whole lemon (zest)
  • avocado oil
  • coarse mustard

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

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