Lamb Lollipop with Mustard Cream Sauce

Slice the racks of lamb apart, cutting between each bone to create lollipops.

In a bowl, whisk together the lemon pepper, mustard powder, thyme, garlic, and add salt and pepper to taste. Season all sides of each lamb lollipop with the seasoning mixture.

Preheat the barbecue to high, leaving some burners off to create an indirect heating area to finish the lamb. You can also use the infrared sizzle zone sear station side burner to sear the lamb, and only preheat the main head of the barbecue to around 300°F (149°C).

Sear the lamb over direct heat until grill marks have formed. Then move them to indirect heat to finish cooking. You are looking for an internal temperature 125°F (52°C) for medium rare.

While the lamb is finishing off, melt 3 tbsp. of butter in a saucepan over medium heat. Add the fresh thyme and minced garlic, allowing them to become fragrant before adding the stock. Bring the mixture to a simmer and add the mustard. Once reduced by about half, add the heavy cream, and allow to thicken.

Serve the lamb after resting for at least five minutes. A bed of mashed potatoes, seasonal vegetables, or a light salad are all great options for accompanying these lamb lollipops.