Lamb-y-Kins!

I know it has been more than a week faithful readers...Mom had some health issues, but as usual she came through with flying colors and lookin' for a party! Mikee, Alexis, & I also had colds and we kept Mom on the other side of the house...luckily all the hand washing, Lysol and quarantining worked...we are back on track!
Before I start with the recipe for the most wonderful lamb chops...I want to tell you about meeting the Boar's Head Man at the market. His name is John Colucci (Nice Guy) and I asked him a few questions...We talked about storing cold cuts such as Boar's Head and he suggested taking the meat or cheese out of the store wrap and putting it in plastic wrap...tightly...it will last longer. I do this and it really works! Remember, Boar's Head products have little or no preservatives. He also told me about the new line of what they call "Old World" products... I tried the Goat Cheese and the Manchego Cheese from this line and they were wonderful.
I will always tell you about great products that I have used and/or tasted.
Okay...on to the Lamb chops
We are grillin'!
We get the Australian rack of Lamb at Costco. They usually have 8 ribs (chops) to a pack and are already Frenched, ( that is when the bones are cleaned all around and in between, this becomes your handle!).
Before cooking it is important to wrap the bones of the rack in foil so they don't burn. We will also be putting a coating or crust on the top of the fat back of the ribs. There are 2 phases to this recipe. It involves a little time, but it is so worth it!
Phase 1
***I am going to give you the coating ingredient amounts per rack, just double, triple , etc. according to how many racks you are doing.
The racks come vacuumed packed.
The next step do in the sink, there is alot of liquid in the package.
You need a very sharp knife, you are going to slice through the wrapping in the middle of the rack. So now you have about 4 rib racks. Get them out of the plastic and pat them very dry.
Salt and Pepper the racks all over.
For the Crust:
1/2 Cup Italian Seasoned Bread Crumbs
1 Tbl Grainy Dijon Mustard
1 Tsp Extra Virgin Olive Oil
2 Tsp Fresh Rosemary finely chopped
1 Clove Garlic grated
In a small bowl mix all above with a fork until it is all moistened like a paste (it will be on the dry side).
Spread this mixture on the fat back of the racks and press so it sticks.
Let the lamb rest like this on a tray to get the chill off.
****Remember cold meat toughens up on a grill, always bring meat to room temp first
Heat the grill 400 degrees and we will use indirect heat.
Place the racks standing up with the bones leaning on each other, you can use more foil to help with this.
Cook 40 minutes cover down...Don't touch.
Remove from grill.
Do not shut down the grill.
Phase 2
Put the racks on a tray remove foil.
Rest 10 minutes.
Now cut the racks into individual chops. Alot of the crust will come off when you cut, but it will have done it's job adding all that flavor, yum!
Just 1 minute per side.
Remove from the grill cause we are all starving and our mouths are watering!
Enjoy!