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15 Minutes
10 Minutes
4
Easy
Ingredient | Quantity |
---|---|
Racks of lamb, sliced between the bones | 2 racks |
Lemon pepper | 2 tbsp. (6 g) |
Dried mustard powder | 1 tbsp. (4 g) |
Dried thyme | 2 tsp. (2 g) |
Garlic powder | 2 tsp. (2 g) |
Salt and pepper | To taste |
Butter | 3 tbsp. (60 g) |
Fresh thyme | 3 sprigs |
Garlic, minced | 1 clove |
Stock (veg, beef, lamb) | 1 cup (250 ml) |
Prepared Dijon mustard | 2 tbsp. (30 g) |
Heavy cream | ¼ cup (59 ml) |
The safe temperature for cooked lamb:
Rare - 115°F - 120°F (46°C to 49°C)
Medium rare 125°F (52°C) – Ideal temperature
Medium 130°F (54°C) – Ideal temperature
Medium well 145°F (63°C) - A little chewy
Well done 150°F (66°C) – No pink, very chewy
Happy Grilling! Source: Napoleon Grills