Rack of Lamb With Roasted-Shallot Vinaigrette

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READY IN: 54mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
  • Remove the shallot from the grill, and let cool; remove and discard the peel.
  • Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
  • Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
  • Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
  • Loosely cover the bones with foil to keep them from burning.
  • Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
  • Remove from the grill and let rest for 5 minutes before cutting into chops.
  • Serve warm with the vinaigrette.
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