More About Grilled Rack of Lamb with Demi-Glace Butter
Ingredients
24 garlic cloves (about 2 heads)
6 shallots
1 bunch fresh flat-leaf parsley, leaves and tender stems chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh thyme leaves
3 (20 1/2-ounce) racks of lamb, frenched
2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
3 pounds mixed summer vegetables (such as yellow squash, zucchini, onions, and on-the-vine cherry tomatoes)
1 1/2 cups torn mixed fresh herbs (such as parsley, basil, and mint)
Demi-Glace Butter
Balsamic Glaze
Directions
Step 1
Combine garlic, shallots, chopped parsley, 1/4 cup oil, and thyme leaves in a food processor; process until mixture forms a paste, about 2 minutes. Slather paste evenly over lamb. Cover lamb and refrigerate at least 6 hours or up to 8 hours or overnight. Remove lamb from refrigerator; let stand at room temperature 30 minutes.
Step 2
Preheat a gas grill to very high (500°F and up) on one side or push hot coals to one side of a charcoal grill. Sprinkle lamb racks evenly with 41/2 teaspoons salt and 11/2 teaspoons pepper. Wrap lamb bones with aluminum foil. Place lamb, fat cap sides down, on oiled grates over lit side of grill. Grill, covered, until lamb is browned, about 5 minutes. Flip lamb and move to oiled grates on unlit side of grill. Grill, covered, to desired degree of doneness, or until a thermometer inserted in thickest portion of meat registers 124°F for medium-rare, about 20 minutes, flipping lamb halfway through cook time. Remove from grill; let cool 10 minutes.
Step 3
Cut squash, zucchini, and onions into 3/4-inch pieces; leave tomatoes whole. Toss together vegetables, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper. Place on oiled grates over lit side of grill; grill, covered, until just tender and slightly charred, about 5 minutes, flipping once. Remove from heat. Toss together grilled vegetables and torn herbs in a large bowl.
Step 4
Cut lamb into chops. Divide vegetable mixture evenly among 8 plates: top evenly with chops (about 3 chops each). Top each chop with 1 (1/4-inch-thick) slice of demi-glace butter, drizzle vegetables and chops with balsamic glaze to taste.
24 garlic cloves (about 2 heads)
6 shallots
1 bunch fresh flat-leaf parsley, leaves and tender stems chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh thyme leaves
3 (20 1/2-ounce) racks of lamb, frenched
2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
3 pounds mixed summer vegetables (such as yellow squash, zucchini, onions, and on-the-vine cherry tomatoes)
1 1/2 cups torn mixed fresh herbs (such as parsley, basil, and mint)
Demi-Glace Butter
Balsamic Glaze
Directions
Step 1
Combine garlic, shallots, chopped parsley, 1/4 cup oil, and thyme leaves in a food processor; process until mixture forms a paste, about 2 minutes. Slather paste evenly over lamb. Cover lamb and refrigerate at least 6 hours or up to 8 hours or overnight. Remove lamb from refrigerator; let stand at room temperature 30 minutes.
Step 2
Preheat a gas grill to very high (500°F and up) on one side or push hot coals to one side of a charcoal grill. Sprinkle lamb racks evenly with 41/2 teaspoons salt and 11/2 teaspoons pepper. Wrap lamb bones with aluminum foil. Place lamb, fat cap sides down, on oiled grates over lit side of grill. Grill, covered, until lamb is browned, about 5 minutes. Flip lamb and move to oiled grates on unlit side of grill. Grill, covered, to desired degree of doneness, or until a thermometer inserted in thickest portion of meat registers 124°F for medium-rare, about 20 minutes, flipping lamb halfway through cook time. Remove from grill; let cool 10 minutes.
Step 3
Cut squash, zucchini, and onions into 3/4-inch pieces; leave tomatoes whole. Toss together vegetables, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper. Place on oiled grates over lit side of grill; grill, covered, until just tender and slightly charred, about 5 minutes, flipping once. Remove from heat. Toss together grilled vegetables and torn herbs in a large bowl.
Step 4
Cut lamb into chops. Divide vegetable mixture evenly among 8 plates: top evenly with chops (about 3 chops each). Top each chop with 1 (1/4-inch-thick) slice of demi-glace butter, drizzle vegetables and chops with balsamic glaze to taste.
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