Racks of Lamb with Mustard–Caper Board Dressing

Recipe From from New American Barbecue by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Marinating Time

    3 to 4 h

  • Grilling Time

    16 to 20 min.


the Ingredients

20161201122006 Racks Of Lamb
  • 2 lamb racks, each about 680 grams, bones frenched
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¾ teaspoon dried thyme, crumbled

Board Dressing

  • 35 grams capers, drained and finely chopped
  • 6 grams finely chopped fresh Italian parsley leaves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons plus 2 teaspoons of brandy (optional)
  • 2 tablespoons plus 2 teaspoons of extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Special Equipment

  • large cutting board, preferably with a well
  • 2 large handfuls of mesquite wood chips

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  • Soak the wood chips in water for at least 30 minutes.
  • Trim off most of the fat from the meaty side of the lamb racks, exposing the meat in a few places. Lightly coat both sides of the racks with oil and season generously with salt, pepper and the thyme. If possible, refrigerate the racks, uncovered, for 3 to 4 hours. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
  • Prepare the grill for direct cooking over medium–high heat (200°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • Mound the board dressing ingredients in the centre of a large cutting board, preferably with a well. Place it near the grill (place the cutting board inside a sheet pan, if desired).
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When smoke appears, grill the racks, meaty-side down first, over direct medium–high heat, with the lid closed, for 8 minutes, moving them around if flare-ups occur. Turn the racks over, bone-side down, and then place a rectangle of foil underneath the bones to prevent them from burning. Continue grilling until the internal temperature reaches about 57ºC and the meat is springy to the touch, 8 to 12 minutes more. To crisp the “eye” of the meat at either end, use tongs to hold the racks with the ends directly on the cooking grate for a few seconds.
  • Using a fork, blend the board dressing ingredients together and gather into an oval shape. Transfer the racks directly to the cutting board, meaty-side down, right on top of the dressing. Let the meat rest for 3 minutes and then cut into individual chops. Drag both sides of the chops through the board dressing. Serve warm.

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