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Herb/Parmesan Crusted Rack of Lamb

Herb/Parmesan Crusted Rack of Lamb


    Red Meat




    < 1 hour


    Indirect Grilling



Easter Dinner is one of my favorite holiday meals and we decided to forgo the usual glazed ham (See our recipe for ham here) and spice things up a bit.  I have never been a big fan of lamb, but this completely changed my mind.  The incredible cheesy herbaceous crust is truly something to savor, and the perfectly cooked lamb is a delicious bite that won’t soon be forgotten.  The main complaint that I’ve always heard and shared the feeling on is a gamey taste.  Well, the searing method that we used here completely removes any of that gaminess that can be associated with eating lamb. This recipe was so good that even Mary would approve…. 

Click the link to watch the recipe video and we wish you all a very Happy Easter.


  1. Prepare your grill for 2 zone cooking. 1 side with the half-moon cast iron pan and the other side with the Drip ‘n Griddle Pan at 400°.
  2. Combine panko, parmesan, rosemary, parsley, thyme, basil, garlic, and oil to form a paste.
  3. Pat the lamb dry, coat lightly with oil and season with salt & pepper.
  4. Add 3 tbsp to the cast iron and sear the lamb on all sides for a 2-3 minutes per side and remove when browned all over.
  5. Allow the lamb to cool.  Once cool, rub the seasoning mixture all over the lamb to coat.
  6. Place a Meater+ thermometer into the rack.  Roast the lamb on the Drip ‘n Griddle rack until it reaches 120° internal temperature.  Remove the lamb and allow it to rest loosely foiled for approx. 10 minutes.  The internal should rise to 125°.
  7. Slice the lamb in between the bones to serve.


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