Grilled Rosemary Rack of Lamb

Step 1

In a small bowl, mash together Dijon mustard, room temperature butter, minced garlic cloves, minced rosemary, salt, and pepper.

Step 2

Slice the rack of lamb in half or quarters to fit neatly inside the Instant 6-in-1 Grill. Spread the butter marinade evenly over the rack of lamb, cover, and leave on the counter for 30-45 Minutes. Lamb should be at room temperature before grilling.

Step 3

Preheat the Instant 6-in-Grill on Level 5 set for 15 Minutes. Cover the exposed bones with aluminum foil. Add the lamb to the grill fat side up and grill for 5 Minutes, until fragrant and golden. Flip the lamb over fat side down and grill for another 5-7 Minutes, until internal temperature reaches 125°F –130°F.

Step 4

While the lamb is grilling, mix minced rosemary, chopped basil, minced parsley, minced shallot, diced green olives, olive oil and lemon juice in a small bowl. Set aside.

Step 5

Place the grilled lamb on a place and rest at room temperature for 15-20 Minutes. Slice into chops, plate, and drizzle with green olive salsa and a pinch of salt. Enjoy!