Recipe and photo courtesy of Cindy Barbieri. For more recipes from Cindy, visit CindysTable.com.
Ingredients
- 2 ½ tablespoons dijon mustard
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 8-10-bone racks of lamb
- 1 ¼ teaspoon sea salt
- ½ teaspoon freshly ground pepper
- ¼ cup olive oil
Mint sauce Ingredients
- 1 cup fresh mint, leaves removed from stem
- ¾ cup olive oil
- 2 tablespoons white-wine vinegar
- 1 lemon juiced, 1 tablespoon
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
Instructions
In a small bowl combine dijon mustard, mint, garlic and onion powder.
Take lamb and season both sides with salt and pepper then coat both sides with dijon mustard and garlic mixture then coat with herbs. Put into a large sealable bag and pour in olive oil. Seal and rub oil around the lamb. Place in a bowl (to prevent any leaks) and refrigerate for at least 3 hours.
When ready to use remove from refrigerator and let come to room temperature 30 minutes before ready to prepare. This is a great time to heat the EGG to 500°F/260°C.
Take lamb out of bag and set on a platter – cover the bones with foil (to prevent from burning and having a better presentation). Bring to the EGG and place in the middle of the grate over the direct heat.
Close the dome and let grill for 7 minutes. Flip for another 5 minutes. Remove from EGG and tent for 10 minutes.
