Mustard-Crusted Grilled Rack of Lamb

Name: Mustard-Crusted Grilled Rack of Lamb
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French, Greek, American
Ingredients: 1 tbsp Dried Oregano; 1 whole Lemon Juice; 3 cloves Minced Garlic; 0.25 cup Olive Oil; 1 whole Rack of Lamb; 1 dash Salt & Pepper; 0.25 cup Whole Grain Dijon Mustard

Dinner 🍽️Lunch 🥪 French 🇫🇷Greek 🇬🇷American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Carnivore 🥩Halal 🕌Comfort-Food Anabolic Diet

Mustard-Crusted Grilled Rack of Lamb features a tangy, herb-forward crust where grainy mustard, lemon, garlic, and oregano form a bright, aromatic layer over tender lamb. The meat grills to a juicy pink with a lightly charred exterior and a savory, peppery finish. Ideal for a special dinner or backyard gathering when you want bold flavor with minimal fuss.

Prep20 mins
Cook25 mins
Serves4
DifficultyMedium

1

In a small bowl, mix olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper.
2

Place the whole lamb rack in a large resealable plastic bag; add the mustard marinade. Massage to coat the lamb, press out excess air, and seal the bag. Marinate in the refrigerator for 3 to 6 hours.
3

Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
4

Remove the lamb from the marinade; discard any excess marinade. Wrap the exposed bones with aluminum foil to prevent burning and flaking.
5

Sear briefly on the preheated grill over direct heat until a dark brown crust begins to form, about 3 minutes. Watch carefully so it does not burn. Flip and sear the other side.
6

Move the lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center registers at least 120 degrees F (58 degrees C) for medium-rare, 15 to 20 minutes.
7

Transfer the lamb to a serving dish; cover with aluminum foil and rest for 5 minutes. Remove all foil; slice the lamb rack into chops.