Lamb , Rosemary , Dijon Mustard , Lemon
Best for: A smaller Christmas dinner with a beautiful carved platter.
Two racks of lamb turn a modest Christmas gathering into something special. Dijon, parsley, and rosemary build a savory crust, with lemon to brighten each chop.
Grill: Two-zone heat, 450°F direct and 350°F indirect. Equipment: Covered grill, tongs, instant-read thermometer, small bowl, foil, carving board.
Ingredients
30–40 Minutes Rest: 10 minutes. Total: 1 hour–1 hour 10 minutes.
- 2 frenched racks of lamb, about 1 1/2–2 lb each, 8 ribs per rack
- 2 tablespoons olive oil, divided
- 2 teaspoons Diamond Crystal kosher salt (5.6 g)
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon finely chopped fresh rosemary
- 2 garlic cloves, finely minced
- 1 teaspoon finely grated lemon zest
- 1 lemon, cut into wedges
Directions
Preheat the two-zone grill and trim the lamb’s exterior fat to a thin, even layer. Pat dry and rub with 1 tablespoon oil, the salt, and pepper; wrap exposed bone tips with foil.
Combine panko, parsley, rosemary, garlic, lemon zest, and the remaining tablespoon oil in a bowl, mixing until the crumbs are evenly moistened.
Sear the racks over direct heat for 6–8 minutes total, turning to brown the meaty surfaces without burning the bones. Transfer to a clean tray with the fat side facing up.
Brush the seared fat side with mustard and press on the herb crumbs. Set the racks bone-side down over indirect heat, close the lid, and roast for 20–30 minutes.
Check the center of each rack without touching bone and cook to 145°F; loosely shield the crust if it darkens before the meat is ready. Temperature, rather than the estimated time, determines the finish.
Rest for 10 minutes, exceeding the required 3-minute minimum. Remove foil, slice between the ribs, and serve with lemon wedges, gathering any loose toasted crumbs onto the platter.
Grilling tip: Apply the crumb crust after searing so the herbs toast gently instead of burning over direct flame.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
