- (1) “Frenched” Lamb Rack
- (1 oz) Organic Rosemary leaves
- (1 oz) Organic Thyme leaves
- (1 oz) Grated Parmesan Cheese
- (2 tbs) Garlic
- (3 tbs) Organic Imported Extra Virgin Olive Oil
- (3 tbs) Stone-Ground Express Mustard
- Bourbon Smoked Sea Salt
- Bourbon Smoked Pepper
Pre-heat the grill for 10 minutes on high before grilling, then reduce heat to medium high. If roasting in the oven, pre-heat to 400 degrees before roasting
Step 1 - Additional trimming of the lamb rack is optional, but shown for demonstration purposes. Once trimmed to your liking, season with olive oil, garlic, and salt and pepper to taste. Grill or roast in the oven until desired internal temperature is reached. Use an instant read thermometer to check for doneness. Recommended internal temperature is 145 degrees for medium rare, so pull it off the grill our out of the oven at 135 degrees and cover with foil. It will continue to cook to desired temperature
Step 2 - Use a food processor or small blender and add the herbs, cheese, and some olive oil to blend the herb mixture for the crust
Step 3 - Once grilled or roasted to just under your desired temperature, coat with the express mustard, then add the herb and cheese crust and spread evenly on the lamb rack and place into the oven for approximately 3 - 5 minutes to set the herbs and melt the cheese
Step 4 - Remove from oven and transfer to a plate and let it rest for 5 - 10 minutes before serving
Serve with garlic mashed potatoes or a nice Ratatouille! Enjoy!!!
Pit Master's Tip: For additional tenderness and flavor, you can smoke roast the lamb rack, then direct grill it to sear it. Then apply the herb crust and finish it in the oven!