Grilled Rack Lamb

There is nothing more elegant and tasty than a grilled rack of lamb with a garlic and herb crust! I've added parmesan cheese to add an additional layer of decadence to this dish! Fire up the grill, or roast this in your oven, either way you can't go wrong! Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 1 Ingredients:
1 - Rack of Lamb form Seven Sons Farms
1 oz of Organic Rosemary leaves
1 oz of Organic Thyme leaves
1 oz of Shredded Parmesan Cheese
2 - tbs of Garlic
3 - tbs of Organic Olive Oil
3 - tbs of Local Folks Foods Stone Ground Express Mustard
Bourbon Barrel Foods Smoked Sea Salt and Smoked Pepper to taste Pre-heat the grill for 10 minutes on high before grilling, then reduce heat to medium high. If roasting in the oven, pre-heat to 400 degrees before roasting Preparation:
Step 1 - Additional trimming of the lamb rack is optional, but shown for demonstration purposes. Once trimmed to your liking, season with olive oil, garlic, and salt and pepper to taste. Grill or roast in the oven until desired internal temperature is reached. Use an instant read thermometer to check for doneness. Recommended internal temperature is 145 degrees for medium rare, so pull it off the grill our out of the oven at 135 degrees and cover with foil. It will continue to cook to desired temperature
Step 2 - Use a food processor or small blender and add the herbs, cheese, and some olive oil to blend the herb mixture for the crust
Step 3 - Once grilled or roasted to just under your desired temperature, coat with the express mustard, then add the herb and cheese crust and spread evenly on the lamb rack and place into the oven for approximately 3 - 5 minutes to set the herbs and melt the cheese
Step 4 - Remove from oven and transfer to a plate and let it rest for 5 - 10 minutes before serving Serve with garlic mashed potatoes or a nice Ratatouille! Enjoy!!! Pit Master's Tip: For additional tenderness and flavor, you can smoke roast the lamb rack, then direct grill it to sear it. Then apply the herb crust and finish it in the oven!

Credit to Seven Sons Farm