Southwestern Lamb Grill
1 rack American lamb — 8 ribs
3 tablespoons stone ground mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon crushed red pepper
2 cloves garlic — minced
Trim all visible fat from rack. Stir together remaining ingredients in small bowl. Spread on outside of lamb. (If desired, for maximum flavor, cover and marinate in refrigerator up to 2 days.) Prepare grill. Place lamb on grid.
Grill 6-8″ over hot coals until thermometer registers 140° F. for rare or 150° F. for medium-rare turning frequently. Serving suggestion: Slice red or green bell peppers, zucchini, chili peppers and corn to desired size; brush with mixture of oil and chopped fresh cilantro.
Grill 6-8″ over hot coals until tender.
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