Rack of Lamb

Here is how I cooked our latest rack of lamb. I have to say it was flavourful and moist, despite being the subject of my experiment. I didn’t have time to let it marinade, and I didn’t French the bones, but I think it turned out very well.


I minced about 2 Tablespoons each of parsley, mint, and rosemary, as well as 7 or so cloves of garlic. I added 1 generous teaspoon of grainy mustard, 1 Tablespoon of lemon juice, 2 Tablespoons of olive oil, and a few good grinds of salt and pepper. I rubbed this into the lamb and wrapped it in foil.


I put the foil package over indirect heat on the grill (over the burner that isn’t ignited) and let it cook in the foil at about 350 degrees F for about 15 minutes. The heat and steam releases the flavours and aromas of the herbs in a way that cold-marinating and grilling alone does not. I was very pleased with this result. I then freed the lamb from the foil and grilled it over medium flame until it was nicely browned and cooked to medium rare. I went just a bit past that, but it was still delicious. Did I mention it was moist and tasty? Yum!



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