Grilled Mustard-Covered Rack of Lamb – A Very Merry Grilled Christmas!

Pull out the dancing Santa’s, ugly Christmas sweaters, and that awful lamp from “A Christmas Story, its time for A Very Merry Grilled Christmas!  To set your holiday menu, here’s another showstopper to amaze family and friends: Grilled Mustard-Covered Rack of Lamb.  Brashly raising the standard of Christmas Day dinner, this lamb features an herb and shallot infused mustard marinade, a beautifully seared crust, and perfectly moist finish.

To begin, trim excess fat from both racks and place in a glass baking dish.  The enchanting flavors and seasonings come from this flavorsome marinade of Dijon mustard, shallots, Worcestershire sauce, white wine, sage, thyme, sea salt, and pepper.  Pour the marinade over the lamb, cover, and refrigerate for up to 24 hours for maximum infusion of moisture and zest.  To lock in the moisture and form a wonderful crust, sear directly over medium-high a couple minutes per side, and then move to cooler side of the grill to finish roasting over indirect heat until done.  Tis the season to bring out all the stops and celebrate loved ones with A Very Merry Grilled Christmas!  (On second thought, do NOT bring out that lamp!)

Serves 8

Grilled Mustard-Covered Rack of Lamb Ingredients

  • 2 racks of lamb (8 ribs each)


  • 1/3 cup/80 mL Dijon mustard
  • 1 shallot (finely chopped)
  • 2 teaspoons/10 mL Worcestershire sauce
  • 2 teaspoons/10 mL white wine
  • 5 to 6 sage leaves (finely chopped)
  • 1 teaspoon/5 mL fresh thyme
  • 1 1/2 teaspoons/7.5 mL sea salt
  • 1 teaspoon/5 mL black pepper

Grilled Mustard-Covered Rack of Lamb Directions

  1. Trim racks of all visible fat. Place lamb in a large glass baking dish.
  2. Combine marinade ingredients and mix well.
  3. Spread the mixture over lamb, carefully cover with plastic wrap and place into refrigerator for 6 to 24 hours.
  4. Preheat grill for medium-high heat.
  5. Place lamb on grill over medium-high heat and sear for a couple of minutes per side, reduce heat or move off of direct heat and continue grilling until the internal temperature reaches 140 to 150 F. (60 to 65 C.) or about 15 minutes per side.
  6. Once cooked, remove from heat and let rest for about 5 minutes before carving.

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