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T Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish

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Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish

Dijon Mustard Rack of Lamb with Grilled Peach and Mustard Relish
Frances Janisch
Provided by:
total prep
One of the best things about this dish is that it comes together on the grill. That means easy cooking and clean-up, and lots of flavor. Dijon mustard, the cook's standard, is the ingredient that ties it all together. Simple to make yet sophisticated in taste and appearance, this recipe can be prepared in under 30 minutes.

Ingredients

  • FOR THE RELISH:
  • 2 ripe peaches, halved (pits removed)
  • 1 small onion, halved lengthwise
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • FOR THE LAMB:
  • 1 rack of lamb, frenched
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey

Directions

  • Gather these tools: cutting board; chef's knife; measuring spoons; mixing bowl; spoon; grill; tongs; pastry brush.
  • Preheat a grill.
  • Meanwhile, season the rack of lamb with salt and pepper, brush with oil, and set aside. Season the peaches with salt and pepper, brush with oil, and set aside.
  • Once the grill is hot, place the rack of lamb down on the grill, meat-side first. Cook the lamb for about 2-3 minutes per side over the hottest part of the grill. Move the rack to a cooler part of the grill, brush with honey and Dijon mustard.
  • Place the peach and onion halves on the grill, flesh-side down, next to the lamb. Cover the grill and cook the peaches and lamb for about 15 minutes for medium lamb.
  • Uncover the grill and remove the rack to a plate. Let the rack rest for 10 minutes before carving.
  • While the lamb rests, prepare the relish. Chop the peaches and onions and transfer to medium bowl. Season with salt and pepper, and add in the mustard and honey. Set aside.
  • Slice the rack of lamb into 4 double chops and serve with the relish.