Enjoy the height of grilling season by making this delicious Frenched rack with a balsamic-mustard glaze. The rack starts with an intense sear to create a beautiful brown crust before the meat is brushed with a bold mix of balsamic vinegar and grainy mustard. Best served with crusty bread and ricotta cheese!
Frenched rack with garlic, lemon zest, herbs & breadcrumbs
1 Frenched rack
1 tablespoon lemon zest, grated
1 teaspoon garlic, minced
1 tablespoon coriander seeds, cracked
¼ cup of bread crumbs
2 tablespoons fresh thyme, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
¼ cup grainy mustard
Salt and pepper, to taste
Combine lemon zest, garlic, coriander seeds, bread crumbs, thyme, one tablespoon of oil, and salt and pepper in a small bowl. In another small bowl, combine the balsamic vinegar and mustard and mix well, then set aside.
Dry the Frenched rack with paper towels and season with salt and pepper. Place the rack on the hot charcoal grill and sear the meat on both sides until it is well-browned. Take the lamb off the grill and brush it with the balsamic-mustard mixture. Next, lightly apply the breadcrumb mixture, making sure to coat the rack evenly. Now place the lamb off to the side of the charcoal so that it doesn't cook too fast, and indirect-grill for 15-20 minutes with the grill lid on. Check out our temperature guide to find how long to cook lamb to your desired doneness.
When the meat is done to your liking, remove it from the grill, cover it loosely with aluminum foil, and allow it to rest for 10-15 minutes before serving.
Cut the rack into single or double chops and serve alongside crusty bread with ricotta cheese.
