Grilled Rack of Lamb with Mustard Crust

1. Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.

2. Place whole rack into a large resealable bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours, or up to 6 hours.

3. Preheat an outdoor grill for high, indirect heat and lightly oil the grate.

4. Remove lamb from marinade; discard excess marinade. Wrap exposed bones in a layer of aluminum foil to prevent burning and flaking.

5. Cook on the preheated grill over direct heat; sear briefly just until a dark brown crust starts to form, about 3 minutes. Be careful it doesn't burn. Flip and sear the other side.

6. Move lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium rare, 15 to 20 minutes.

7. Transfer lamb to a serving dish; cover with aluminum foil for 5 minutes. Remove all foil; cut into chops to serve.

Cook's Note:

When you cut into the rack, if you find it to be too pink for your liking, put individual chops back onto the grill and sear them until they are cooked a little more. It does not dry out the meat or take away flavor.