Herb Crusted Rack of Lamb
Tender, full of flavor, herb crusted rack of lamb, cooked on the grill to develop a nice browned crispy herbaceous crust.
Equipment
- 1 grill (gas is used for this recipe)
Ingredients
- 1 Rack of Lamb (Frenched) Approx 1 lb will feed 2-3 people
- 1/2 cup Greek Yogurt *Plain
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tbsp Dried Rosemary
- 1 tbsp Dried Thyme
- Salt to taste
- Pepper to taste
Instructions
- Add 1/2 tbsp garlic powder, 1/2 tbsp onion powder to 1/2 cup greek yogurt and mix together. Generously season rack of lamb with salt and pepper. Coat the entire rack of lamb with yogurt mixture. Refrigerate and marinate for 6 hours or up to overnight.
- Remove as much marinade as you can from rack of lamb with knife or paper towel. Pre-heat grill to medium high heat.
- Combine 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 2 tbsp dried rosemary, 1 tbsp dried thyme, stir to combine.
- Gently coat the rack of lamb with dried spice mixture.
- Cook directly over medium-high heat 8-10 minutes each side until desired sear achieved. Then lower heat and move meat to indirect heat and cook another 5-10 minutes until medium rare, approx 125-130 degrees (or longer for your desired level of doneness)
