Start grill and bring temperature to 425?F.Brush the wet herb rub onto both sides & edges of the lamb and marinate for 1 hour (can be marinated for 4-6 hrs in refrigerator).Process for 1-2 minutes while slowing adding the olive oil.Pulse the herb mixture a few times and add the Dijon mustard.Roughly chop the parsley, rosemary, thyme, garlic, & shallot.Generously coat the outside of each rack of lamb with kosher salt and black pepper or Killer Hogs AP seasoning.To see Malcom prep the lamb, check out this video and see below for the full recipe: Next, you’ll add another layer of flavor using a “wet rub” – a combination of fresh herbs, garlic & shallot with a touch of mustard and olive oil as the binder.
#Grilled lamb rack cracked#
You can also substitute kosher salt and cracked black pepper. Lay the racks out on a work surface or large platter and generously season the outside with Killer Hogs AP rub. Remove each rack of lamb from the packaging and pat off any excess moisture with a paper towel. The loins are mostly trimmed (you’ll want to leave some fat for flavor) and the bones are frenched, which means that about 2″ of the meat has been removed to show the tip of the bone, so you don’t have to do anything else to prep the meat. Malcom’s recipe uses two racks of lamb, each weighing about 1.5 lbs. Impress your guests with this sumptuous grilled rack of lamb! Barbecue pro Malcom Reed from was kind enough to share his mouth-watering and decadent Grilled Rack of Lamb recipe with us.
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