Plan on one rack for two people.
What you'll need...
- 1 rack of lamb
- 1-2 tablespoons dijon mustard
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1-2 tablespoons fresh rosemary
Rub the rack with dijon mustard on both sides. I used a coarse ground dijon for more texture, but any dijon will work. You don't want to bathe the rack in the mustard, just a thin layer is fine. Combine the other spices in a small bowl and sprinkle those on both sides of the rack.
If cooking in an oven, place the rack on a baking sheet, bone side down. If on a grill place the rack on the grate, bone side up. Cook to an internal temperature of 135 degrees, about an hour. Remove from the cooker and let rest, tented in foil, for about 10 minutes. Slice between the bones and serve.