Herb-Crusted Rack of Lamb

Bring elegance to your backyard with this herb-crusted rack of lamb, grilled to perfection on the Char-Griller® FlexFuel™ Gas and Charcoal Grill and Smoker. This laid-back luxury meal delivers tender, medium-rare lamb wrapped in a crisp herb-parmesan crust, infused with subtle smoky flavor from lump charcoal. It’s an elevated cook that’s simple to execute—perfect for an intimate dinner, romantic evening, or when you just want to treat yourself to fire-cooked finesse.

The Char-Griller® FlexFuel™ Grill and Smoker is ideal for this lamb recipe thanks to its dual fuel capability and precise temperature control. The two-zone setup allows for a gentle smoke roast followed by a quick sear—ensuring your lamb is evenly cooked with a flavorful crust and juicy center.

Instructions

1. 01

   Light lump charcoal in your Char-Griller® FlexFuel™ Grill and set up a two-zone cooking area—one side with direct heat and the other indirect.

2. 02

   Pat the rack of lamb dry with paper towels. Rub with 1 tbsp olive oil and coat evenly with mustard to help the crust adhere.

3. 03

   In a bowl, combine breadcrumbs, rosemary, parsley, thyme, garlic, olive oil, and Parmesan cheese. Mix until evenly combined. Press the crust mixture firmly onto the mustard-coated side of the lamb.

4. 04

   Place the lamb on the cool side of the grill, crust side up. Close the lid and let it cook slowly until the internal temperature reaches 110°F–115°F, about 30–40 minutes depending on thickness.

5. 05

   Move the lamb over to the hot side of the grill and sear crust-side down for about 1–2 minutes until golden and crispy. Flip and sear the back briefly, then pull at 125°F–130°F internal temperature for medium-rare.

6. 06

   Let the lamb rest for 10 minutes before slicing between the bones. Serve immediately.

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