Rack of Lamb

We were doing our weekly Whole Foods shopping and they had just received some local Maui lamb. I usually only get the lamb chops, but Randy thought it would be fun to try the rack of lamb. I have never cooked a rack of lamb before, but I was willing to give it a shot. Needless to say it was a raving success and now Randy thinks I should fix this dish at least once a week!

Rack of Lamb

Allow 1 rack for each couple.




For Crust:

1/2 C Italian Bread Crumbs

4 T Minced Garlic

1 T Finely Chopped Rosemary

Zest of 1 Lemon

1 T Dijon Mustard

2 T Olive Oil

Mix together and set aside.


For Lamb:

1 – 7 bone Rack of Lamb, frenched

Olive oil

Kosher Salt

Coarse Pepper



Start gas grill warming – our goal is to reach a temperature of 450 degrees. If you don’t have a barbeque you can cook this in your oven at 450 degrees.

Mix together crust ingredients and set aside.

Cover rack of lamb with olive oil, salt and pepper. Heat up cast iron skillet and sear all searable sides (bones curve the wrong direction so you cannot sear that side).

Let cool 5 minutes.

Slather crust mixture on lamb, then put on top rack in BBQ, bone side down.

Cook for 15 minutes or until instant read thermometer reads your desired doneness.

Remove from heat, cover with foil and let rest 10-15 minutes.

Carve between the ribs and serve.

October 13, 2011 - 1:31 pm Samuel Sherman - I will definitely be trying this! As well as becoming a new fan of your blog!

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