Kosher salt and fresh cracked black pepperto taste
Prepare the Lamb for Wet Rub
Rinse the lamb chops under cool running water and pat dry with paper towels.
Trim off any excess fat and silver skin from the meat and bones.
Roughly chop the herbs, garlic, and shallots and pulse in the bowl of a food processor. Pulse in the mustard and then slowly blend in the olive oil until it forms a thick paste.
Apply the fresh herb wet rub generously to both sides of the racks of lamb.
Allow the lamb to sit with the rub for at least 1 hour in the refrigerator before firing up the grill.
Sear the Lamb
Prepare the grill for direct high heat of 400+ degrees F.
Lay each rack of lamb directly over the hot coals and sear for 3-4 minutes on each side. Then remove the racks from the grill until the grill is set up for indirect heat.
The rub will more than likely make the lamb flame up. Use the lid of the grill to help snuff out the fire.
Grilling the Lamb with a Little Smoke
Allow the grill to cool and prepare it for an indirect medium-high heat of 350-375 degrees F. To do this; you need a cool side and a hot side of the grill.
While waiting for the grill to cool, interlock the bones of each rack together to support each other so that the bones are pointing up.
Add a piece or two of cherry wood chunks to the coals for extra flavor if desired. Grill the lamb indirectly (the cooler side of the grill) until the internal temperature is medium-rare and reaches a minimum of 135 degrees F, about 20 to 30 minutes.
Carefully remove the racks from the grill and place them on a cutting board tented with foil to rest for at least 10 minutes before carving.
Use a sharp knife to carve in between the bones. Serve in single ribs or pairs.
Available all Year Round: Racks of lamb can be found already Frenched all year round.Add Wood: When cooking the lamb indirectly, you can add a piece or two of cherry wood chunks to the coals for extra flavor. This is a quick cook, and the smoke flavor is very mild.Lamb can take on a variety of wood very well. Fruit woods such as cherry, apple, and pecan work nicely, and stronger wood smoke flavors like oak, hickory, and mesquite. Remember, the temperature is more important than the amount of time. Use an instant-read meat thermometer to help monitor the temperature.Too Rare: We highly recommend you grill the lamb to an internal temp of at least 130-135 degrees F. Any rarer, and it is rather toothy and not tender at all.No Food Processor: If you don’t have a food processor, use a blender to prepare the fresh herb wet rub.Save time! The wet rub can be prepared up to 12 hours in advance if appropriately sealed in an airtight container until needed.Foil the Bones: Use aluminum foil to protect the ends of the bones so they keep fingers clean and will not become brittle and crack.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!