- Posted by Dee DeLara
- On June 20, 2016
- 0 Comments
1 rack of lamb, trimmed of excess fat
2 TBS Dijon mustard
1 TBS garlic powder
1 TBS Penzeys Lamb Seasoning (optional)
Coarse sea salt
Cracked black pepper
1 TBS olive oil
Build a fire in your Wildwood oven about an hour before grilling; alternately, preheat your conventional oven to 375° F. Take the lamb out of the refrigerator and let it come to room temperature.
Make sure the rack of lamb is trimmed of excess fat and silver skin.
Spread the mustard evenly across the meat and then evenly coat it with your remaining seasonings.
For wood-fired cooking: Heat a ribbed grill pan or soapstone griddle up by placing it on a bed of coals or in the fire for 20 minutes. Coat the rack of lamb with olive oil and sear evenly on the pan or griddle on all sides, then roast in the oven until you achieve your desired internal temperature (refer to chart below).
For conventional ovens: Heat a large, oven-proof sauté pan over high heat on your stovetop for 2 minutes. Place the lamb in the pan and sear on each side until browned. Put the pan directly into the oven and roast to achieve your desired internal temperature (refer to chart below).
Special Notes Temp Chart:
Rare – 120 to 125 degrees F
Medium – 140 to 145 degrees F
Medium Rare – 130 to 135 degrees F
Medium Well – 150 to 155 degrees F