Grilled Coffee Rubbed Rack of Lamb

🧂 Ingredients

• 1 Rack of Lamb
• 2-3 Tbsp. Dijon Mustard
• For The Rub-
• 1/4 cup Ground Coffee
• 2 tbsp Brown Sugar

  or low carb version
• 1 tbsp Chili Powder
• 1 tsp Paprika
• 1 tsp Coriander
• 1 tsp Ground Mustard
• 1 tsp Black Pepper
• 1 tsp. Salt

Instructions

• 1 Prep your grill for indirect heat. Preheat it to 300 F.
• 2 Line a baking sheet with foil and place a cooling rack over the top. Trim any
  excess silver skin on the rack of lamb, remove any large amounts of fat from the
  fat cap, and the back membrane. Once trimmed, pat the lamb dry and place on the
  rack.
• 3 Cover the front and back of the lamb in a thin layer of Dijon mustard. This
  helps the rub to stick.
• 4 Combine all the rub ingredients and whisk them together well. Starting with the
  back of the lamb, dust an even coating across the back and flip and repeat with
  the front. Do not rub the rub in, but pat it down if necessary. Let the meat sit
  at room temperature for about 30 minutes for the rub to soak in a bit.
• 5 Place the whole pan with the lamb on it, onto the cooler side of the grill. Cook
  until it reaches and internal temperature of 110 degrees. Remove it and let it
  rest slightly (10 minutes or so). While the lamb rests, pump of the heat of your
  grill to medium high (over 500 degrees) and get ready for a direct sear.
• 6 Lightly oil your grates then sear both sides of your lamb rack, starting with
  the top down first. Move every minute or so for even chart and to prevent the
  coffee rub from falling off or getting over cooked. The final internal
  temperature should be around 125 degrees.
• 7 Remove the lamb from the grill, tent with foil, and let it rest for 10 minutes.
  Slice the lamb chops (two wide) along the length of the bones. Plate and serve.

Nutrition Info