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Parmesan Herb Crusted Lamb
An easy, flavor-packed and satisfying dinner for any day of the week is just a short roast away.
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Ingredients
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8 bone rack of lamb
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avocado oil
lamb seasoning
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3 tbsp. onion powder
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3 tbsp. garlic powder
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3 tbsp. dill
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3 tbsp. salt
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3 tbsp. pepper
herb crust
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coarse kosher salt
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dried parsley
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dried thyme
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coarse black pepper
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grated parmesan cheese
lemon butter sauce
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1 cup chicken stock
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fresh rosemary (chopped)
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1 tbsp. salt
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3 cloves garlic
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1 whole lemon (juice)
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1 whole lemon (zest)
to serve
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coarse mustard
1 Food Prep
Start by applying coarse mustard all over your rack of lamb as a binder. Next, combine the ingredients for the lamb seasoning in a small bowl, and apply it evenly across your rack of lamb.
Finally, mix the ingredients for your herb crust in a food processor or by hand. Leave it to the side so it’s ready to apply during your cook.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 425°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Roast your rack of lamb for about 20 minutes..After 20 minutes, remove your rack of lamb, brush it with avocado oil and spread the herb crust mixture over it evenly.
- Continue roasting for 5 additional minutes to allow the crust to adhere. Once your rack of lamb reaches an internal temperature of 145°F, remove it from the grill and serve.
- Flavor Boost: For additional flavor, make a quick lemon butter sauce to baste your rack of lamb while it cooks. Mix together the chicken stock, fresh rosemary, salt, garlic cloves, lemon juice and lemon zest.
** Cooking times are approximate.
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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