Honey Mustard Lamb Rack
Recipes / Lamb

Honey Mustard Lamb Rack

On the Kamado

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New Zealand breeds the best lamb and for us here at Que-Tang Clan, our favourite lamb is Coldstream Pure Spring Lamb. For a candy lamb treat, I can't go past the honey mustard lamb rack. The flavour combinations give it that sweet savoury and gamey flavour that leaves you wanting more. This recipe is for one rack, but I highly suggest doubling up because you will want to keep eating these.
Prep time
20 mins
Cook time
About an hour
Serves
2
Fuel
Lumpwood 10kg Charcoal
Best cooked on
Kamado Ceramic BBQ

INGREDIENTS

Coldstream Pure Spring Rack of Lamb

Paste

Runny Honey

Preferably Wholegrain Mustard but any mustard will do

Basil

Rosemary

  • Mix all paste ingredients in a bowl

    Mix all paste ingredients in a bowl

  • Smear paste over rack of lamb

    Smear paste over rack of lamb

  • Preheat Kamado to 250ºC

    Preheat Kamado to 250ºC

  • Sear for 4 minutes each side, adjust temp to 160ºC, place in heat deflector and indirectly cook until medium rare

    Sear for 4 minutes each side, adjust temp to 160ºC, place in heat deflector and indirectly cook until medium rare

  • Rest for juices to release

    Rest for juices to release

  • Slice into lollipops

    Slice into lollipops

METHOD

  1. Place all paste ingredients into a bowl and mix until a nice paste
  2. Lightly brush olive oil over the lamb rack
  3. Using a brush, smear the paste over the Coldstream Pure Spring lamb rack
  4. For best results, leave lamb rack in the fridge overnight to let the flavours set in.
  5. Light up your Kamado and dial in your temperature to 250ºC and sear for 4 minutes on each side
  6. Remove your lamb rack from the grill and dial your temperature down to 160ºC
  7. Place in your heat deflector
  8. When your temp gets to 160ºC, place in your lamb rack and indirect cook until medium rare (Internal temperature 63ºC)
  9. Slice into lollipops and serve

Recipe courtesy of Que Tang Clan BBQ

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