Grilled Australian Rack Of Lamb Recipe

Bring to room temperature

Remove the lamb from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary and thyme, Dijon mustard, olive oil and softened butter to form a coarse paste. Rub the paste evenly over the meat side of the rack, leaving the exposed bones (frenched bones) clean. Reserve any extra paste for finishing if desired.

Preheat grill

Preheat a gas or charcoal grill for two-zone cooking: one side hot (about 500°F / 260°C) for searing and one side medium (about 350°F / 175°C) for finishing. If using an oven, preheat to 400°F (200°C) and use a cast-iron pan for initial sear on stovetop.

Sear the rack

Place the rack meat-side down over the hot zone and sear for 2–3 minutes until a deep golden-brown crust forms. Turn and sear the bone side briefly (30–45 seconds) to render exterior fat and color bones. Use tongs to avoid piercing the meat.

Finish cooking

Move the rack to the cooler side of the grill (indirect heat) bone-side down or place the seared rack on a baking sheet and transfer to the preheated oven. Roast until the internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 12–18 minutes depending on rack size. Use a meat thermometer inserted into the thickest part between the bones.

Rest and slice

Remove the rack from the grill/oven and tent loosely with foil. Rest for 10 minutes to allow juices to redistribute and the temperature to rise slightly. Slice between the bones into individual chops (about 8 chops). If desired, brush with any reserved mustard-herb paste or a little extra melted butter before serving.

Preheat the oven to 425°F (220°C) and position a rack in the center. On a baking sheet, toss the halved baby potatoes with olive oil, garlic powder, rosemary, kosher salt and black pepper until evenly coated. Spread in a single layer, cut side down if halved.

Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and tender when pierced with a fork. If your grill is being used and oven space is limited, the potatoes can be roasted on the cooler side of the grill in a roasting pan at 400–425°F equivalent.

Remove from oven, taste and adjust seasoning. Keep warm while lamb rests.

While the potatoes roast and lamb cooks, toss the mixed organic vegetables with 1 tablespoon olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and the zest and juice of half a lemon.

Option A — Grill: Place vegetables in a grill basket or on a perforated grill pan and cook over medium heat for 6–10 minutes, stirring occasionally, until tender-crisp and charred in spots. Option B — Oven: Spread on a sheet pan and roast at 400°F (200°C) for 10–12 minutes, stirring once, until tender-crisp.

Remove from heat, adjust seasoning to taste, and keep warm. Finish with a small squeeze of lemon if desired.