Mint Rack of Lamb

Sear, Paint, Grill-Bake. Lamb is super simple and extremely impressive. If you are worried about gaminess, go to New Zealand lamb. You will not regret it!

Instructions

1. 01

   Stabilize your grill at 400F and set it up for a semi-indirect cook. 1 grill grate closes the flame, the other at the highest portion of the divide and conquer system with a half-moon deflector underneath.

2. 02

   Trim the fat cap and silver skin off the rack of lamb and save to oil the grill grates.

3. 03

   Season the lamb with blackening and lightly oil the meat. Place meat side down for a big bold sear but do not cook too much, we want the sear and slight char. (roughly 2 minutes)

4. 04

   Remove the lamb from the searing side of the grill and paint the charred meat with Dijon mustard. Blend the panko, mint, garlic, and oil to create the miny green packable crust.

5. 05

   Gently pack the blended breadcrumb mixture evenly on top of the Dijon-painted lamb and transfer it to the indirect side of your grill. Close the dome and allow it to roast until you have reached an internal temperature of 140F. (roughly 15 minutes)

6. 06

   Remove from the grill and allow the meat to rest for 10 minutes. Next, slice into 4 each, 2 bone sections. Transfer to your presentation plate and garnish with some of the leftover ingredients. Enjoy!