- 4
- 15 mins
- 45 mins
Ingredients
- For the Herb Mixture:
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup finely chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice from about 2 lemons
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- For the Spice Rub and Lamb:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
Preparation
Step 1
Add to
1 For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive
oil, and garlic in a medium bowl. Set aside.
2 For the Spice Rub: Combine paprika, salt, cumin, coriander, black
pepper, cinnamon, and cayenne in a small bowl. Season racks of lamb
all over with spice mixture.
3 Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and arrange the coals on one side of
the charcoal grate. Set cooking grate in place, cover grill and allow
to preheat for 5 minutes. Clean and oil the grilling grate. Place racks
of lamb over hot side of the grill, fat side down, and cook until well
browned, 3-5 minutes. Transfer lamb to a cutting board.
4 Brush a thin layer of mustard over the fat side of each rack of lamb.
Carefully press the herb and lemon mixture into the mustard on each
rack, distributing it evenly.
5 Return the racks to the grill, fat side up, close to, but not
directly over, the coals. Continue to cook until an instant read
thermometer registers 130°F when inserted into the side of the rack, 15
to 25 minutes. Remove from the grill and let rest uncovered for 10
minutes. Slice between ribs into chops and serve