Grilled Rack of Lamb

Category Dinner Lamb Easter

Servings 8

Prep Time 25 minutes

Cook Time 30 minutes

Looking for an entree for dinner that will impress your friends and family? Then look no further than this Grilled Rack of Lamb! This recipe is easy to prepare and quick to cook. The result is a delicious and smoky lamb with robust wood fired flavors from the pellet grill.

Lamb is seared on the grill to give the exterior a nice charred and flavorful crust before the temperature is turned down grilling the racks until they reach the desired internal temperature. What you get is a tender rack of lamb with a little bit of char on the outside. Delicious!

Ingredients

2 Tbsp Dijon Mustard

Pit Boss Chop House Steak Rub Out of stock

1 Tsp Rosemary, Finely Chopped

1 Tbsp Fresh Parsley, Chopped

2 Chine Bones Removed, and Excess Fat Trimmed Racks of Lamb

Special Tools

Basting Brush Out of stock

Temperature Probe

Tongs

Directions

Place the racks of lamb on a flat work surface, then generously brush the lamb all over with Dijon mustard.

Season the meat on all sides with Pit Boss Chophouse Steak Rub and sprinkle with parsley and rosemary.

Fire up your Pit Boss Grill and set it to 400°F.

If you're using a gas or charcoal grill, set it up for high heat. Insert a temperature probe into the thickest part of the rack of lamb and sear the rack, meaty side down for about 6 minutes.

Remove the lamb from the grill and turn the temperature down to 300°F.

Return the lamb to the grill and lean the two racks against each other so that they stand up, and grill for another 20 minutes, or until the internal temperature reaches 130°F.