Dinner
Honey Dijon and Herb-Crusted Rack of Lamb
Recipe by Michelle White
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A gorgeous rack of lamb made simple! Cooking this cut of meat is typically very intimidating. I mean, look at it . . . am I the only person intimidated by a rack of lamb? We’re making it easy and approachable here with the indoor grill. This recipe uses fun and flavorful ingredients to make a typically intimidating dinner quick and delicious for any weeknight—lamb isn’t just for special events anymore! —Michelle Boland
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- 1 (1- to 11/2-pound) rack of lamb
- 2 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon honey
- 3 tablespoons Dijon mustard
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh rosemary
- 3/4 cup crushed crispy fried onions
Utensils
- Grill Grate
- Aluminum Foil
- Small Bowl
- Whisk
- Silicone-Tipped Tongs
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Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 20 minutes. Press the dial to begin preheating.
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Step 2
Coat the lamb with the canola oil and season with salt and pepper. Cover the bones with aluminum foil to preserve their light color, if desired.
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Step 3
In a small bowl, whisk together the honey, mustard, parsley, and rosemary until well blended.
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Step 4
When the unit beeps to signify it has preheated, place the lamb skin-side down on the grill. Close the hood and cook for 10 minutes.
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Step 5
After 10 minutes, brush the entire lamb rack with the glaze. Use silicone-tipped tongs to flip the lamb so it is skin-side up. Close the hood and cook for 5 minutes.
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Step 6
After 5 minutes, carefully press the crispy fried onions onto the skin side of the lamb. Close the hood and continue cooking for 5 minutes more. Cooking is complete when the internal temperature reaches your desired preference. Remove the lamb when it is 5 to 10 degrees under your desired temperature (rare: 125°F to 130°F; medium-rare: 130°F to 140°F; medium: 140°F to 150°F), as the meat will continue to cook as it rests.
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Step 7
When cooking is complete, remove the lamb rack and allow it to rest on a cutting board for 5 to 10 minutes before slicing and serving.
