Ingredients
1 cup fresh bread crumbs
2 tbsp fresh parsley, chopped
2 tsp fresh mint, chopped
1 tsp fresh rosemary, chopped
1 tsp salt
1 tsp black pepper
1 tbsp olive oil
2 frenched racks of lamb, fat trimmed
2 tbsp dijon mustard
Directions
Mix the bread crumbs, parsely, mint, rosemary, 1/2 tsp salt, and 1/2 tsp black pepper toegther in a small bowl. Drizzle with olive oil and stir to combine. Set aside.
Let the lamb come to room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered in gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover, and allow to preheat for 5 minutes.
Clean and oil the grates. Season the racks liberally with salt and pepper. Please lamb fat side down close to, but not directly over the coals. Cover and grill until well browned, about 8 minutes, rotating the racks 180 degrees halfway through.
Remove racks from the grill and place fat side up on a cutting board. Spread the mustard over the fat side of the lamb. Carefully press the bread crumb mixture into the mustard on each rack.
Place the racks back on the grill, fat side up, close to but not directly over the coals. Continue to cook until an instant read thermometer reads 130 degrees — about another 8 to 10 minutes.
Remove from the grill and let rest uncovered for 10 minutes. Cut between each rib chop and serve.