Charcoal-Grilled Rack of Lamb with Mustard, Parsley, and Bread Crumbs
Why This Recipe Works
To perfect our grilled rack of lamb recipe, we bought well-trimmed lamb and removed the “cap” of fat that creates meat-scorching flare-ups. Instead of searing the meat over the hot side of the grill before moving it to a cooler area to finish cooking, for our grilled rack of lamb recipe we set the racks on the cooler side for the entire cooking period. Covering them with disposable aluminum pie plates expedited cooking and kept the meat from drying out.