2 racks of lamb (2Ibs each), excess fat trimmed
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 tbsp extra virgin olive oil
Caramelized Onion Jam to serve
Preheat a bbq or preheat a grill pan.
Season the lamb with salt and pepper.
Spread the meaty sides of the racks with the mustard and then rub the oil, parsley, rosemary and thyme onto the meat.
Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes.
Turn the racks and grill until the meaty sides are nicely browned on the bottom about 3 minutes.
Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill.
Cover the bbq and continue cooking until an instant-read thermometer inserted in the center of the meat registers 260° – 350°F for medium-rare meat, about 20 minutes.
Transfer the racks of lamb to a carving board and let rest for 10 minutes.
Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam