Herb Crusted Rack of Lamb


    • 2 racks of lamb

    • Kosher Salt

    • Black Pepper

Wet Rub

    • 1 Cup Italian Flat Leaf Parsley

    • 2 TBS Fresh Rosemary

    • 1 TBS Fresh Thyme

    • 5 cloves Garlic

    • 1 Shallot

    • 2 TBS Dijon Mustard

    • ¼ Cup Extra Virgin Olive Oil

    • Pinch of Salt and Black Pepper to taste


    • Buy a couple of racks of lamb weighing about 1.5lbs each from Costco / Trader Joe's. The lamb loins are mostly trimmed (you want some fat for flavor) and the bones are frenched (meat removed about 2”) so there’s not really any prep to do with the meat. If there happens to be excess fat feel free to trim some of that off

    • Remove each rack of lamb from cryovac packaging and pat any excess moisture off with paper towel. Lay the racks of lamb out on a work surface or large platter and generously season with Kosher Salt and Cracked Black Pepper.

    • Make the wet rub (this can be made a day ahead of time, just keep it in the refrigerator to develop even more flavor)

        • Chop the parsley, rosemary, and thyme and add to the bowl of a food processor. Peel the garlic cloves and smash with the side of your chef knife; roughly chop the shallot and add both to the chopped herbs.

        • Pulse the food processor a few times and then add the Dijon Mustard. Continue processing the mixture for 1-2 minutes while slowly adding the olive oil. More oil can be added until the mixture resembles a paste.

    • Spread the wet rub over both sides of the rack of lamb and let it sit on the counter for 1 hour.

    • While your meat is coming up to room temperature, set your grill up for DIRECT grilling at 450⁰. Note that we will later switch to INDIRECT heat by adding the plate setter and reducing the temperature to 375⁰F. Adding just one chunk of cherry wood to the coals to give a mild, sweet smoke.

    • Lay each rack of lamb on the cooking grate directly over the hot coals and sear each side for 4 minutes.

    • Remove the rack of lamb from the grill and set a side. Switch the grill to an INDIRECT cook now.

    • Once the grill is set up and the temps have dropped to 375⁰F (should only take a 3-4 minutes), place the rack of lamb back on the cooking grate standing up on its’ edge bones pointing up. Interlock each bone so the racks support one another. (if you’re only cooking one rack just place it meat side up on the rack).

    • Before closing the lid insert a meat probe into the center of one of the racks and set the temperature alarm for 128⁰F. Continue cooking the lamb until the alarm sounds which will be somewhere around 20-30 minutes.

    • Once the alarm sounds remove both racks from the cooker and allow them to rest for a minimum of 10 minutes sitting on the cutting board.

    • Slice as desired & serve