Grilled Rosemary Rack of Lamb

INSTRUCTIONS

1. In a small bowl, mash together Dijon mustard, room temperature butter, minced garlic cloves, minced rosemary, salt, and pepper.
2. Slice the rack of lamb in half or quarters to fit neatly inside the Instant 6-in-1 Grill. Spread the butter marinade evenly over the rack of lamb, cover, and leave on the counter for 30-45 Minutes. Lamb should be at room temperature before grilling.
3. Preheat the Instant 6-in-1. Grill on Level 5 set for 15 Minutes. Cover the exposed bones with aluminum foil. Add the lamb to the grill fat side up and grill for 5 Minutes, until fragrant and golden. Flip the lamb over fat side down and grill for another 5-7 Minutes, until internal temperature reaches 125°F –130°F.
4. While the lamb is grilling, mix minced rosemary, chopped basil, minced parsley, minced shallot, diced green olives, olive oil and lemon juice in a small bowl. Set aside.
5. Place the grilled lamb on a place and rest at room temperature for 15-20 Minutes. Slice into chops, plate, and drizzle with green olive salsa and a pinch of salt. Enjoy!