Rich and tender lamb is enrobed in a maple-herbed mustard mixture, then grilled until succulent and served with sweet butternut squash wedges.
Preparation Time: 10 minutes
Grill Time: 50 minutes
Total Time: 60 minutes
1/4 cup Dijon mustard
1/4 cup grainy mustard
1/4 cup olive oil
2 tbsp maple syrup
2 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
4 cloves garlic, minced
1 butternut squash, seeded
1 1/2 tsp each kosher salt and pepper, divided
2 Frenched racks of lamb (about 1 1/2 lb each)
2 tbsp finely chopped fresh parsley
- Preheat your Kenyon Grill to medium heat. Whisk together Dijon and grainy mustard, olive oil, maple syrup, rosemary, thyme and garlic. Divide into three portions; set aside.
- Cut butternut squash into quarters, then into 1-inch thick wedges; season with 1/2 tsp each salt and pepper. Toss with one portion of the reserved mustard mixture.
- Grill, covered and turning often, for about 20 minutes or until well-marked and tender. Transfer to platter; cover with foil.
- Increase grill to medium-high. Season lamb all over with remaining salt and pepper. Spread one portion of the mustard mixture over both racks of lamb. Grill, covered, for 25 to 30 minutes or until instant-read thermometer inserted into center of each rack registers 130°F (55°C) for medium-rare. Transfer to cutting board and tent with foil. Let stand for 5 minutes. Carve into individual chops; sprinkle with parsley. Serve with butternut squash and remaining mustard mixture.
Tip: Add a pinch of hot pepper flakes to the mustard mixture for an entrée with some heat.