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Maille Honey Dijon and grilling go hand in hand. I love summertime grilling, and Rack of Lamb is one of my grilling go-to’s. My husband’s favorite dinnertime line is “Meat plus heat equals dinner!” Although I agree, I make it a point to intersect this “meaty” equation with a good flavor elevation. My thought, Honey Dijon and Herb Crusted Rack of Lamb
I picked up a beautiful rack of lamb for dinner the other night and wanted to infuse it with awesome flavor and sweetness to pair with the grilled flavor of the lamb. I decided to make a marinade using Maille Honey Dijon Mustard as the star.
As I began to build the flavors of my marinade, I knew a few herbs, spices, and garlic would be perfect accompaniments. When I tasted my Maille Honey Dijon Mustard marinade it’s a wonder it even made it onto the lamb! Seriously, I could eat it all by itself! But alas, I managed to control myself and let this marinade work its magic on the rack.
When the rack of lamb came off the grill the aroma was insane. The honey in the marinade gave the meat a beautiful char while the herbs offered a nice crust. After giving the rack a chance to rest, I sliced them into chops that were incredibly juicy and tender. The flavor of the meat coated with the deliciously grilled Maille Honey Dijon Mustard marinade served with a side of fresh mango mint salad was spectacular.
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In a small mixing bowl add Maille Honey Dijon Mustard along with all other marinade ingredients. Mix well and set aside.
Unpackage the rack of lamb. Rinse and pat dry
Place lamb in a medium baking pan and season both sides liberally with salt and pepper.
Once seasoned, generously coat both sides of the rack of lamb with the marinade mixture and place in the fridge to marinate for at least an hour or up to overnight.
Remove lamb from the fridge 30 minutes prior to cooking.
Preheat the grill to 525° F.
Wrap the bones in aluminum foil to prevent burning.
Once the grill is hot, place the lamb fat side down on the grates and cook for 5 minutes at 500°- 525°.
After five minutes, flip the rack over and continue grilling bone side down for 13-15 minutes at 425°F.
Internal temperature should be around 120°F when removed from heat. The internal temp will rise to around 125°-130°F for medium-rare once removed from heat.
Cover and let rest for 10-15 minutes before slicing into individual chops and serving.
Watch this video to learn how to perfectly dice your mango
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I am a food photographer, educator, and recipe developer, sharing my passion for bringing flavor to life through stunning visuals.
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