When I was growing up, the only lamb we ever had was a tough, roasted leg, served with mint jelly. It was gamey and gross and there wasn’t enough jelly in the world to make me eat it. This recipe gives you gloriously seasoned lamb chops that are tender, meaty and luscious. It is so good there is no need for the ubiquitous mint jelly!
- 1 rack of lamb, 8 to 9 bones
- 1/4 cup organic olive oil
- 2 teaspoons Dijon mustard
- Zest and juice of 1 lemon, preferably Meyer lemon
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Remove the lamb from the refrigerator. Scrape the bones clean (Frenching) of any excess meat down to the main muscle. Set on a clean baking sheet.
- In a small bowl combine the remaining ingredients. Whisk until smooth. Use a silicone brush to coat the meat on all sides with the mustard mixture. You will not use it all; reserve remaining for basting during cooking. Set aside to rest at least 30 minutes at room temperature.
- Meanwhile, set up a 2-tiered fire, banking the hot coals on one side of grill (if using charcoal) or heat one side of your gas grill to high and the other side to medium.
- Place the lamb on the grill, meaty side down on the cooler side of grill, with the bare bones facing away from the heat. Cook the meat, and using tongs, turning it over occasionally and basting with remaining mustard glaze. Cook until an instant read thermometer inserted in the center of the muscle registers 130F to 135F. The timing will be determined by the heat of your grill and the size of your rack of lamb. It will typically take 15 to 20 minutes.
- Transfer to a clean work surface, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Carve between the ribs into chops and serve 2 to 3 chops per person.