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Recipe from New American Barbecue by Jamie Purviance

Racks of Lamb with Mustard-Caper Board Dressing

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    3 h

  • Grilling Time

    16 mins

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    3 h

  • Grilling Time

    16 mins

the Ingredients

  • 2 lamb racks, each about 1½ pounds, frenched Extra-virgin olive oil
  • Kosher salt (season to taste)
  • Freshly ground black pepper (season to taste)
  • ¾ teaspoon dried thyme, crumbled
  • Board Dressing
  • ¼ cup capers, drained and finely chopped
  • ¼ cup finely chopped fresh Italian parsley leaves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons plus 2 teaspoons brandy (optional)
  • 2 tablespoons plus 2 teaspoons 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
  • 2 large handfuls mesquite wood chips

Instructions

  • 01 Soak the wood chips in water for at least 30 minutes.
  • 02 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.
  • 03 Prepare the grill for direct cooking over medium-high heat (400° to 450°F).
  • 04 Mound the board dressing ingredients in the center of a large cutting board and place it near the grill (place the cutting board inside a rimmed baking sheet, if desired).
  • 05 Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the racks, meaty side down, 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 135°F 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.
  • 06 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.
Ingredients
Instructions