Merle ’ s Dijon Rack of Lamb
Merle ’ s Dijon Rack of Lamb
I love to grill and I love my Big Green Egg . This is a recipe that I prepare in the Egg , but it can easily be prepared in an oven or conventional grill .
Prep time : 30 minutes Cooking time : 20 minutes Heat at 400 degrees , direct
Marinade the rack of lamb in a shallow pan : 4 hours to overnight
¼ cup Dijon mustard ½ tsp . Rosemary ½ tsp . Thyme ½ tsp . Tarragon 3 cloves of fresh garlic 1 / 3 cup Extra Virgin Olive Oil ¼ cup rice vinegar 1 / 8 cup dark rum ( optional , but I think better with it ) 1 tsp . Kosher or Sea Salt ½ tsp . fresh ground pepper
Preheat the Big Green Egg or other oven-type grill to 600F . Place the lamb on a V-Rack and sear at 600 degrees for 2-3 minutes , then reduce the heat to 400F . Cook for about 20 minutes . Turn the lamb once during the cooking process and baste with marinade . Check the meat ’ s internal temperature at 15 minutes . Plan to take the lamb off at 125-130 degrees . Cut the rack ( usually 8 chops ) into either four or two-chop sections . Serve immediately .
Steven Merle Scott - Author of Celebrate The Sinner
S . M . Scott was raised and educated in Oregon , Alaska , France and Africa . Born in the Willamette Valley , his father , grandfather and great grandfather were Oregon lumbermen . When he was eight , his parents packed up the family and their portable sawmill and moved to Anchorage , Alaska where they began cutting homesteader timber in the summers and teaching school each winter .
He later returned to Oregon to pursue undergraduate studies at Linfield College . Along the way , he has studied economics , biology , French and medicine . He attended medical school in Colorado , undertook surgical training at the University of Utah and completed his cancer training at the Mayo Clinic in Minnesota . He and his family now live in Salt Lake City in the warm company of Saints and sinners . He is a practicing orthopedist and cancer surgeon .