Serious Eats: Recipes

Grilling: Mustard and Herb Crusted Rack of Lamb

[Photographs: Joshua Bousel]

After busting out some grilled seafood recently, I began thinking about other meats I might be missing and lamb jumped right out. Unlike my aversion to fish, I love lamb, but the wife doesn't feel the same way. Of all the different cuts, I rarely miss an opportunity for rack of lamb, and I thought its smooth flavor, mixed with a tasty mustard and herb breadcrumb coating, might be just the equation needed to break my wife out of her lamb-less life.

This rack was grilled to a beautiful medium-rare, giving it a soft and silky texture. The meat had just enough lamb flavor to give it a unique taste without being overpowering, and the mustard and breadcrumb coating was the perfect companion. I was sure it would make a lamb lover out of my wife.

Unfortunately, she didn't take the bait. She gave it a weak try and discounted it on the lamb flavor—I guess her Texas mentality of "all beef, all the time" is hard to repress. On the bright side, this meant much more lamb for myself, and I joyfully made my way through almost the entire rack.

Adapted from Epicurious and Cooks Illustrated.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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