Name: Grilled Rack of Lamb with Mustard Crust
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 50 min
Yield: 4
Cuisine: US
Ingredients: 1/4 cup olive oil; 1/4 cup grainy mustard; 1 medium lemon, juiced; 3 cloves garlic, grated; 1 tablespoon dried oregano; Salt and freshly ground black pepper to taste; 1 (8-bone) rack of lamb, exterior fat trimmed

Lamb

Grilled Rack of Lamb with Mustard Crust

Jul 21, 2025
by Adela Reichert
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

25 mins
TOTAL TIME

3 hrs 50 mins
SERVING

4 People
VIEWS

3

Elevate your grilling game with this succulent grilled rack of lamb, boasting a vibrant mustard crust that seals in the juices and delivers an unforgettable savory punch. A true showstopper for any occasion!

Ingridients

Adjust Servings

1/4 cup olive oil

1/4 cup grainy mustard

1 medium lemon, juiced

3 cloves garlic, grated

1 tablespoon dried oregano

Salt and freshly ground black pepper to taste

1 (8-bone) rack of lamb, exterior fat trimmed

Nutrition

Carbohydrate

8 g
Cholesterol

97 mg
Fiber

4 g
Protein

24 g
Saturated Fat

14 g
Sodium

313 mg
Sugar

1 g
Fat

42 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a small bowl, whisk together the olive oil, grainy mustard, lemon juice, grated garlic, dried oregano, salt, and freshly ground black pepper. This forms the flavorful base for our crust. (Prep time: 5 minutes)

02

Step

Place the rack of lamb in a large resealable plastic bag. Pour the mustard marinade over the lamb, ensuring it's thoroughly coated. Gently massage the marinade into the meat, squeeze out any excess air, and seal the bag tightly. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate. (Marinating time: 3-6 hours or overnight)

03

Step

Prepare your outdoor grill for high, indirect heat. Lightly oil the grill grate to prevent sticking. (Prep time: 10 minutes)

04

Step

Remove the lamb from the marinade and discard any excess. Wrap the exposed bones with aluminum foil to protect them from burning and prevent flaking during grilling. (Prep time: 5 minutes)

05

Step

Sear the lamb briefly over direct heat on the preheated grill, just until a rich, dark brown crust begins to form. This should take about 3 minutes per side. Watch carefully to avoid burning. Flip and sear the other side. (Cook time: 6 minutes)

06

Step

Move the seared lamb to the area of indirect heat on the grill. Close the grill lid and cook until an instant-read thermometer inserted into the thickest part of the meat registers at least 120°F (49°C) for medium-rare. This will take approximately 15-20 minutes, depending on the grill and the thickness of the lamb. (Cook time: 15-20 minutes)

07

Step

Transfer the grilled rack of lamb to a serving dish. Tent loosely with aluminum foil and let it rest for 5 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Remove the foil and carve the lamb rack into individual chops. Serve immediately and enjoy! (Rest time: 5 minutes)

For an even more intense flavor, try adding a tablespoon of Dijon mustard to the marinade.
To ensure even cooking, bring the lamb to room temperature about 30 minutes before grilling.
Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete and elegant meal.

Adela Reichert

Written by

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