Herb-Crusted Grilled Lamb

Easy, flavorful, and simple, this herb-crusted lamb recipe is elegant, sophisticated, and quick to prepare. Although it’s perfect on its own, a little zest of fresh lemon juice will add a beautiful pop of flavor.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 2 racks of trimmed lamb (3 lbs. total)
  • 1 Tbsp. plus 1 tsp. salt, divided
  • 2 1⁄2 tsp. ground black pepper, divided
  • 3 cloves garlic, minced
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. chopped fresh rosemary
  • 1 cup cornmeal
  • 1⁄4 cup extra-virgin olive oil, divided
  • 1⁄2 cup spicy gluten-free mustard


  • Position oven rack in the middle of the oven and preheat to 450°F. Rub lamb with 1 tablespoon salt and 2 teaspoons pepper.
  • In a large bowl, mix garlic, parsley, basil, rosemary, cornmeal, 1 teaspoon salt, and 1⁄2 teaspoon pepper together. Add 1⁄8 cup olive oil and mix until mixture forms a paste.
  • Heat remaining oil in a large skillet over medium-high heat. Put one rack of lamb, meat-side down, into the skillet and hold against the heat for about 5 minutes, or until it has a nice crust. Repeat with second rack.
  • Using a brush, paint the meaty side of both racks with mustard and press the herb mixture on top of it.
  • Bake for about 20 minutes, or until medium rare (130°F–140°F). Let rest about 10 minutes before serving.