Instructions

• 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.

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• 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).

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  Mincing Garlic
• 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.