MUSTARD AND HERB-CRUSTED RACK OF LAMB

Please don't freak out...I like my lamb really rare. Most people would cook it a little longer but my French Grandmother always cooked lamb rare and I was raised that way. So, if you make this delicious recipe cook it any way you like, but with a rack of lamb try to cook it no more than medium rare.

You start out by browning the lamb on the grill. Then you remove it from the grill.

And spread creamy, spicy, dijon mustard all over the rack.

Then you press a mixture of fresh bread crumbs, fresh herbs, and olive oil all over the lamb and grill until it's rare...or medium rare.

This is really good!

                  

                                         MUSTARD AND HERB-CRUSTED RACK OF LAMB

1 cup fresh bread crumbs
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh mint
1 teaspoons minced fresh rosemary
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoons olive oil
2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
2 tablespoons Dijon mustard

Procedure

1. Mix the bread crumbs, parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Set aside.

2. Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.

3. Spread the mustard over the fat side of the lamb. Carefully press the breadcrumb mixture into the mustard into each rack.

4. Place the racks back on the grill, fat side up, close to, but not directly over the coals. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the rack, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib into chops and serve.

Recipe adapted from Epicurious