Grilled Rack of Lamb with Roasted-Shallot Vinaigrette
When it comes to "fine dining" grilling (which, yes, does exist), nothing tops a rack of lamb. While I like leg of lamb, lamb chops, and even ground lamb, nothing tops a rack. The rich and tender rib meat is a real treat.
Although prepping and grilling a rack appears to be labor intensive, it is not. Especially since it is so easy to find racks "pre-frenched," with the meat already removed from the bones. Prep time is about zero.
Speaking of bones, I love grilling meat with exposed bones. With a rack of lamb, the love multiplies times the number of bones. My stomach and my heart are easily moved by such a sight. Plus, there is the whole-chew-meat-off-the-bone factor.
Planning a "big" dinner? This is the recipe. I've made it countless times, and it has never disappointed. Not a lamb fan? Give it a try. You might have inadvertently stumbled on a new favorite meal.
Grilled Rack of Lamb with Roasted Shallot-Vinaigrette
Adapted from Weber's Real Grilling
Vinaigrette
1 large shallots
1/2 cup extra virgin olive oil
2 T balsamic vinegar
2 t Dijon mustard
2 t fresh chopped thyme
1 t kosher salt
1/2 t freshly ground black pepper
1 rack of lamb, frenched
1 T fresh chopped thyme
1/2 t kosher salt
1/2 t freshly ground pepper
Make a 2 zone fire (Direct/Indirect) with the coals pushed to one side and nothing on the other.
Prepare the vinaigrette first. Rub olive oil over the shallots and then grill over direct heat. Cook for several minutes until blackened lightly and soft to the tong squeeze.
Once done, remove from the grill. Let cool. Remove the charred skin and mince. Mix with the remaining vinaigrette ingredients remembering to whisk in the olive oil to incorporate.
Tip:
To remove the thyme leaves from a stem, grab the stem with one hand, while pulling the opposite direction with the other hand. The leaves will fall, and the stem will be clean.
With a sharp knife, remove any excessive fat from the lamb. Mix together the thyme, salt, and pepper and apply all over the meat.
Begin to grill the lamb, bone side down, over direct heat.
Watch for flare-ups.
After a few minutes, flip over, and continue to sear.
After a few more minutes, both sides of the meat should be well marked. Move the meat over to indirect heat, close the lid, and continue to grill.
Tip:
While aluminum foil can be added to the bones to protect them from burning, I find it is not necessary. Just remember to position the ribs away from the fire when cooking indirect.
Temperature is key. Lamb is best when cooked to medium rare, which means removing the meat from the grill when it registers 125 F with an instant read thermometer. It will take about 10-15 minutes.
If you prefer the meat cooked more, adjust accordingly.
When done, remove from the grill. Allow the meat to rest a few minutes, carve, and then serve with the vinaigrette.
One change I made over the original recipe was to double the vinaigrette ingredients. Zoe's hand written tip from years ago is an invaluable reminder. Not only does the vinaigrette go great with the lamb, it's perfect with the mashed potatoes. Win, win, and win.
