Ingredients

• 0.25 cups olive oil
• 0.25 cups grainy mustard
• 1 medium lemon , juiced
• 3 cloves garlic , grated
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 , 8 bone

Instructions

1. 1 Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
2. 2 Place whole lamb rack into a large resealable plastic bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 3 to 6 hours.
3. 3 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
4. 4 Remove lamb from marinade; discard excess marinade. Wrap exposed bones with aluminum foil to prevent burning and flaking.
5. 5 Sear briefly on the preheated grill over direct heat just until a dark brown crust starts to form, about 3 minutes. Be careful it doesn't burn. Flip and sear the other side.
6. 6 Move lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium-rare, 15 to 20 minutes.
7. 7 Transfer lamb to a serving dish; cover with aluminum foil and rest for 5 minutes. Remove all foil; cut lamb rack into chops.

Nutrition per serving