Slow-Grilled Rack of Lamb with Mustard and Herbs

1. 1

   Light a grill or preheat a grill pan.

2. 2

   If using charcoal, let the coals burn until white, then push them to one side of the grill.

3. 3

   Season the lamb with salt and pepper.

4. 4

   Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat.

5. 5

   Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes.

6. 6

   Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes.

7. 7

   Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill.

8. 8

   Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130 for medium-rare meat, about 20 minutes.

9. 9

   Transfer the racks of lamb to a carving board and let rest for 10 minutes.

10. 10

    Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.