Grilled Rack of Lamb


Prep Time

10 minutes plus 10 minutes resting time

Prep Notes

Spring has arrived with longer days, warmth in the air and even some glorious sunshine! This time of year always makes me think of lamb and this recipe is not only a family favourite, but it is so versatile that it works for both dinner parties and casual Sunday lunches. I always try to get racks with the minimum of fat along the top - the ones from M&S are perfect!

Cooking Time

13 minutes

Yields

Serves 6

Ingredients

  • 3 racks of lamb, french trimmed with about 7 ribs each
  • 2 onions, sliced
  • 3 tbsp olive oil
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 3 tsp dijon mustard, I prefer Maille
  • 6 tbsp herbs de Provence
  • salt and pepper for seasoning

Directions

  1. Preheat oven to grill on high temperature.
  2. Place sliced onions in a smallish roasting tray and mix with 1 tbsp of olive oil until the onions are coated. 
  3. Form the onions into a bed for the lamb so that none will stick out during cooking. Place rosemary and thyme on top.
  4. Remove lamb from packaging and pat dry with a paper towel. Season racks on both sides with salt and pepper. Coat and rub in the remaining olive oil into both sides of the racks. 
  5. Place the racks on top of the onions in the roasting tray and push in any stray onions peeking out from the bottom.
  6. Spread 1 tsp of dijon mustard over each rack, making sure the whole top is covered. 
  7. Sprinkle 2 tbsp of herbs de Provence over each rack covering the mustard layer.
  8. For medium rare, place in oven for 13 minutes and keep an eye on the herb crust so it doesn't burn.
  9. Remove from oven and check lamb by turning it over and making sure there are no raw patches on the bottom side. If there are, put back in oven with the bottom side up for a further 1-2 minutes. If there are no raw patches, the lamb is ready.
  10. After removing from oven, cover with foil and let rest for 10 minutes.
  11. Cut along each rib and serve 2-3 per person.

Notes

I like to serve this dish medium to medium rare with a very pink middle and the timing reflects that. For a more well done result, cook it for 2 minutes longer. While the lamb is resting is a good time to make a gravy in the roasting pan if you choose. See Lamb Gravy recipe for instructions.