Grilled Moroccan-Spiced Rack of Lamb

Ingredients

• For the herb mixture:
• 1/3 cup finely chopped fresh cilantro
• 1/3 cup finely chopped fresh parsley
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly minced garlic, about 3 medium cloves
• For the spice rub and lamb:
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
• 2 tablespoons Dijon mustard
• Type of fire:two-zone indirect
• Grill heat: medium-high

Directions

1. Make the herb mixture by stirring together the cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl. Put it aside while you work on the lamb.
2. In a small bowl, mix the paprika, salt, cumin, coriander, black pepper, cinnamon, and cayenne. Rub that spice blend over the racks of lamb so they are seasoned on every side.
3. Light 1 chimney full of charcoal. Once the coals are glowing and coated in gray ash, dump them onto 1 side of the charcoal grate. Add the cooking grate, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it well. Set the lamb racks on the hotter side of the grill with the fat side facing down, and cook until nicely browned, 3-5 minutes. Move the lamb to a cutting board.
4. Spread a thin coating of mustard over the fat side of each rack. Gently pat the herb and lemon mixture onto the mustard, covering each rack evenly.
5. Put the racks back on the grill with the fat side up, near the coals but not sitting directly above them. Cover and cook until an instant-read thermometer inserted from the side of the rack reads 130 degrees F, 15 to 25 minutes. Take the lamb off the grill and rest it uncovered for 10 minutes. Cut between the ribs to separate the chops, and serve right away.