Rack Of Lamb; Leg Of Lamb - Weber Summit Manual

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RACK OF LAMB

Sear: Medium, Cook: Indirect/Medium

1 cup fresh bread crumbs

¼ cup snipped parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 racks of lamb, 450g to 680g each

2 tablespoons Dijon mustard

2 tablespoons melted butter

1 clove garlic, crushed

In a small bowl combine the bread crumbs, parsley,

salt, and pepper.

Sear lamb racks, fat side down, over Direct Medium

heat for 5 minutes. Remove from grill. Spread 1

tablespoon of the mustard over each lamb rack.

Sprinkle the bread crumb mixture evenly over the

lamb racks. Combine melted butter and garlic and

drizzle on top. Continue cooking over Indirect

Medium about 20 minutes for rare and 40 minutes for

well done.

Indirect/Medium

1 leg of lamb

Olive oil

Salt and pepper to taste

Brush the roast with oil. Sprinkle with salt and pep-

per to taste. Roast over Indirect Medium heat, about

-2¼ hours, or until cooked to your liking. Serve

with gravy containing finely chopped rosemary

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