Are you looking for a nice Christmas recipe in advance so that you’re well prepared for Christmas? Or are you looking for a tasty recipe to impress your guests? We are sure that you will score extra points when you make the rack of lamb with an herb crust, because this dish is very delicious.
Lamb meat pairs very well with hard herbs such as thyme, sage and rosemary, which is why we have cooked the rack of lamb in a jacket of these herbs.
We made this recipe on the kamado, but you can also make the recipe on a normal barbecue if you don’t have a kamado.
Looking for a nice side dish? You could, for example, serve the rack of lamb dish with our potatoes from the barbecue and/or a delicious fresh beetroot carpaccio.
Herb-crusted rack of lamb
- 1 kg rack of lamb
- 1 bunch thyme fresh
- 1 bunch parsley fresh
- 1 bunch sage fresh
- 2 cloves garlic
- olive oil
- dijon mustard
- Finely chop the herbs. Make sure you only use the leaves and not the stems, as these are hard and unpleasant to eat.
- Grind the herbs together with the garlic and a dash of olive oil in the food processor to make a nice salsa.
- Prepare the barbecue for direct grilling. Maintain a temperature of approx. 250 °C.
- Grill the rack of lamb briefly on both sides for a few minutes to give it a nice color.
- Remove the rack of lamb from the barbecue and brush it with the mustard first. Then, spread the herb salsa over it.
- Prepare the barbecue for indirect grilling and ensure a temperature of approx. 150 °C.
- The rack of lamb will have a nice rosé color when a core temperature of 54 °C has been reached.
- Let the rack of lamb rest for another 5-8 minutes under aluminum foil.
- Cut the rack of lamb between the ribs into loose chops and add some salt and pepper to taste.