Special thanks to our friends at Weber.com for permission to use this recipe in our 2024 World of Barbecue series as we feature French recipes throughout August.
- Serves – 4 People
- Prep Time – 20 Minutes
- Marinating Time – 3 to 4 Hours
- Grilling Time – 16 – 20 Minutes
THE INGREDIENTS
- 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
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.
- 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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