Costillar de cordero a la parrilla sin gluten con ajo y romero

Ingredientes

• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Juice of 1 lemon (3-4 tablespoons)
• 4 garlic cloves (minced)
• 2 teaspoons minced fresh rosemary
• 1 teaspoon kosher or fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 1-1 1/4 pound Frenched racks of lamb ( (6-8 ribs each))
• Vegetable oil

Preparación

1. 1

   Combine the mustard, olive oil, lemon juice, garlic, rosemary, salt, and pepper in a small mixing bowl. Transfer the mixture to a large food storage bag, add the racks of lamb, seal, toss to coat, and let sit in the refrigerator for at least 4 hours or up to 12 hours.

2. 2

   Remove the lamb from the refrigerator and let come to room temperature while the grill heats up. Prepare the grill for direct and indirect heat and preheat to medium.

3. 3

   Remove the lamb from the marinade, discard the marinade, and pat the lamb dry. If desired, loosely cover the lamb bones with foil to keep them from burning.

4. 4

   Brush the grill grates with oil and place the lamb racks over direct heat, bone-side down, and sear for 2 minutes or until the meat starts to brown. Flip and sear the other side for another 2 minutes. Move the lamb racks to the indirect side of the grill, close the lid, and cook for another 15 minutes or until a thermometer inserted into the center registers between 135-140°F for medium-rare. Remove the lamb from the grill and let rest 5-10 minutes before removing the foil from the bones and cutting the racks into chops.