How to make Grilled Rack of Lamb

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=jviWrlCEumU

Just in time to wow some of your family and friends that are getting ready for all of your favorite sports, join us as we cook this full Rack of Lamb from the Butcher Shop on our PK Grill. Just to make sure we have all of our bases covered, we grilled up some fingerling potatoes to go along with it for that extra special side dish. • • 2 racks of lamb, trimmed (you can have your butcher trim these or watch our video for guidance) • • ¼ cup of Lisa’s Steak Rub (LSR) • • ¼ cup of Dijon mustard • • ¼ cup of flat leaf parsley, finely chopped • • 2 tbsp of Rosemary finely chopped • • 2 tsp of Thyme leaves, fresh • Step one: Preheat the grill or if using charcoal, light the coals so they can get hot. (the charcoal will be mostly gray/white when ready). You are setting up two zone cooking. If you are using gas, light half of the grill. If you are using charcoal, you will place it on one side of the grill. This will give you a place to sear the lamb and another place for it to cook on indirect heat. • Step two: Combine the fresh herbs together and place on a flat surface like a cutting board. Season the racks with the LSR. Then brush on the mustard on the meaty side of the racks. Then press them into the herb mixture until evenly coated. • Step three: Sear lamb on the hot side of the grill until they are browned. This will take between 6-8 minutes depending upon the temperature of the grill. Place the racks on the cooler side of the grill bone side down. Place a thermometer in the middle of one of the racks. Allow them to grill slowly for 20-25 minutes or until an internal temperature of 130 degrees is reached. Remove them and allow them to rest 5-10 minutes. • https://www.lisasfamilytable.com/post... • Purchase our products over on our website: • https://www.lisasfamilytable.com/stor... • / thebutchershoppe

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