- 1-2 racks of lamb (8 ribs each)
- 1/3 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper
Trim racks of all visible fat. Combine remaining ingredients and mix well. Spread mixture over lamb ans set aside (or marinate in the refrigerator for up to 1 day). Preheat grill. Place lamb on grill over medium high heat and sear for a couple of minutes per side, reduce heat or move off of direct heat and continue grilling until the internal temperature reaches 140 to 150 degrees F. (about 10 minutes per side).