Racks of Lamb with Whole-Grain Mustard and Apricot Glaze
Grilled racks of lamb, frenched, with a supremely tasty whole-grain mustard and apricot glaze from the folks at Cline Cellars in Sonoma.
Ingredients
- ⅔ cup Apricot preserves
- ½ cup whole grain mustard
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh thyme leaves finely chopped
- 6 cloves garlic minced and pushed through a press
- 2 racks lamb each about 2 pounds, frenched
- 2 teaspoons kosher salt
- 1 ½ teaspoons freshly ground black pepper
Instructions
- Whisk the glaze ingredients. Transfer 1/3 cup of the glaze to another bowl and set aside to brush on the racks of lamb when they come off the grill. Rub the remaining glaze all over the lamb, spreading more on the meaty side than the bone side. Marinate the lamb at room temperature for 20 to 30 minutes. Season evenly with the salt and the pepper.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Grill the lamb, bone side down first, over direct medium heat, with the lid closed, until cooked to your desired doneness, about 20 minutes for medium rare, turning occasionally and watching closely to avoid flare-ups. Remove from the grill and brush with the reserved glaze. Let rest for about 5 minutes.
- Cut the lamb between the bones into individual chops. Serve warm.
Notes
Recipe and Image courtesy of Cline Cellars.
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