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Grilled Rack of Lamb



1 large shallot, unpeeled

¼ cup olive oil,

1 tablespoon vinegar

1 teaspoon mustard

1 teaspoon finely chopped fresh thyme

½ teaspoon salt

¼ teaspoon ground black pepper

2 racks of lamb, 1 to 1½ pounds each, frenched

olive oil

2 tablespoons finely chopped fresh thyme

½ teaspoon salt

½ teaspoon ground black pepper



Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).


Lightly brush the shallot all over with a bit of the olive oil. Brush the cooking grates clean. Grill the shallot over direct heat, with the lid closed as much as possible, until it is blackened in spots and very soft throughout, about 15 minutes, turning once. Remove the shallot from the grill and allow to cool. Remove and discard the peel. Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients, whisking in the rest of the olive oil to create a smooth dressing.


Trim any excess fat from the lamb. Allow to stand at room temperature 15 to 30 minutes before grilling. Lightly brush or spray the lamb with oil and season with the thyme, salt, and pepper. Loosely cover the bones with aluminum foil to keep them from burning. Sear, bone side down first, over direct medium heatuntil lightly browned, 2 to 4 minutes, turning once (watch for flare-ups). Move the lamb over indirect medium heat, close the lid, and cook to your cooked to your desired doneness, about 15 minutes more for medium rare. Remove from the grill and let rest for 5 minutes before cutting into chops. Serve warm with the vinaigrette.


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