2 racks of lamb (2 1/2 pounds each),
chine bones removed and excess
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon chopped
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
Caramelized onion jam, for serving
1. Light a grill or preheat a grill pan. If using charcoal, let the coals
burn until white, then push them to one side of the grill. Season the
lamb with salt and pepper. Spread the meaty sides of the racks
with the mustard and then press the parsley, rosemary and thyme
onto the meat.
2. Sear the racks of lamb over high heat, or directly over the coals,
meaty side down, until they are nicely browned, about 6 minutes.
Turn the racks so that they are leaning against each other with the
bones pointing up and grill until the meaty sides are nicely
browned on the bottom, about 3 minutes. Turn the racks bone side
down and lower the heat to moderately low, or move the racks
to the cooler side of the grill. Cover the grill and continue cooking
until an instant-read thermometer inserted in the center of
the meat registers 130° for medium-rare meat, about 20 minutes.
Transfer the racks of lamb to a carving board and let rest for
3. Using a sharp slicing knife, carve the racks of lamb into chops
and serve with the caramelized onion jam. —Hugh Acheson
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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