- 2 [24-ounce / 680-g each] Frenched racks of lamb
- Extra-virgin olive oil
- 2 tablespoons [30 mL] finely chopped fresh thyme
- 1/2 teaspoon [2.5 mL] kosher or sea salt
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
Vinaigrette
- 1 large, abount 1-ounce [28-g] unpeeled shallot
- 1/4 cup [60 mL] extra virgin olive oil, divided
- 1 tablespoon [15 mL] balsamic vinegar
- 1 teaspoon [5 mL] Dijon mustard
- 1 teaspoon [5 mL] finely chopped fresh thyme
- 1/2 teaspoon [2.5 mL] kosher or sea salt
- 1/4 teaspoon [1 mL] freshly ground black pepper
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- Preheat barbecue for direct medium heat.
- To prepare the vinaigrette, lightly brush or spray unpeeled shallot all over with a just little of extra-virgin olive oil.
- Grill shallot over direct medium heat until blackened in spots and very soft throughout, for apporximately 15 minutes, turning once.
- Remove shallot from grill and allow to cool.
- Remove and discard the peel.
- Finely chop then transfer shallot into a medium bowl.
- Add balsamic vinegar, Dijon mustard, finely chopped fresh thyme, kosher or sea salt and freshly ground black pepper and whisk in remaining extra-vrigin olive oil until smooth.
- Reserve into a sauceboat.
- Trim any excess fat from racks of lamb.
- Allow to stand at room temperature for 20 to 30 minutes before grilling.
- Lightly brush or spray lamb with oil then season with finely chopped fresh thyme, kosher or sea salt, and freshly ground black pepper.
- Loosely cover the bones with aluminum foil to keep them from burning.
- Sear racks of lamb, bone side down first, over direct medium heat until lightly browned, for 2 to 4 minutes, turning once [flare-ups might occur].
- Move lamb over indirect medium heat and grill to desired doneness, for approximately 15 minutes more for medium-rare.
- Remove from the grill and leave to rest for 5 minutes before cutting racks into chops.
- Serve warm, along with vinaigrette.
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