RACKS OF LAMB WITH MUSTARD CAPER BOARD DRESSING
What’s “board” dressing? It’s assembling ingredients on a cutting board then carving the meat directly on top. It mingles with the meat juices and it creates a whole new sauce. From Weber’s New American Barbecue by Jamie Purviance (Houghton Mifflin Harcourt). — Mia Stainsby Makes: 4 servings.
Racks of Lamb
2 lamb racks, about 11/2 lb (680 g) each, frenched Extra virgin olive oil Kosher salt Freshly ground black pepper 3/4 tsp (4 mL) dried thyme, crumbled
Board dressing
1/4 cup (60 mL) capers, drained and finely chopped 1/4 cup (60 mL) finely chopped fresh Italian parsley leaves 2 tbsp (30 mL) Dijon mustard 2 tbsp plus 2 tsps (40 mL) brandy (optional) 2 tbsp plus 2 tsps (40 mL) extra virgin olive oil 1 tbsp (15 mL) minced garlic 2 tsp (10 mL) red wine vinegar 1 tsp (5 mL) kosher salt 1 tsp (5 mL) freshly ground black pepper
1. Soak about two handfuls of mesquite wood chips in water for at least 30 minutes.
2. 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 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.
3. Prepare the grill for direct cooking over medium-high heat (400 F to 450 F.) Mound the board dressing ingredients in the centre of a large cutting board and place it near the grill (place the cutting board inside a rimmed baking sheet, if desired).
4. Drain, then add the wood chips 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 flareups 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 ends directly on the grate for a few seconds.
5. 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 meat rest for 3 minutes, then cut into individual chops. Drag both side of the chops through the board dressing. Serve warm.