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Lamb Racks the Danish Way

Written by

Jennie Lussow

This award winning recipe from the Weber-sponsored Danish National BBQ Team has twice come in third place at the World Championship in Memphis. It is their signature dish and we think you'll love it too!

Lamb Racks the Danish Way

Ingredients

2 racks of lamb

Pecans, chopped

Pistachios, chopped

Rub

1 tablespoon 5-pepper mix

1/2 tablespoon onion powder

1/4 tablespoon garlic powder

1/2 tablespoon paprika

1/2 tablespoon salt

1 pinch cinnamon

Glaze

5 teaspoons Dijon mustard

5 teaspoons honey

1 tablespoon rub

Directions

Combine all of the rub ingredients together in a small bowl.

In a small bowl combine the glaze ingredients and stir until thoroughly combined. 

Remove fat and tendons from the meat and French trim by leaving the bone protruding. 

Put the pecans and pistachios on an aluminum tray and place on the grill over direct low heat. Gently grill the nuts until they are fragrant and lightly toasted, stirring occasionally to prevent them from burning. Remove from the grill and set aside to cool. 

Apply the rub to the meat and let stand for 30 minutes in the refrigerator. 

Grill the meat over direct medium-high heat for about 5-6 minutes, turning once. Move the lamb over indirect heat and grill another 20 minutes or until the internal temperature reaches 140° F. 

Generously brush the lamb with the glaze during the last several minutes of grilling. 

Remove the meat from the grill and cut into individual chops. Roll each chop into the nut mixture and serve immediately.