Rack Of Lamb With Roasted-shallot Vinaigrette

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 1 large shallot, unpeeled (about 1 oz.)
• 1/4 cup extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 racks of lamb, frenched (1 to 1 1/2 lb. each)
• extra virgin olive oil
• 2 tablespoons finely chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 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.
• 2 remove the shallot from the grill, and let cool; remove and discard the peel.
• 3 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.
• 4 trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
• 5 lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
• 6 loosely cover the bones with foil to keep them from burning.
• 7 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.
• 8 remove from the grill and let rest for 5 minutes before cutting into chops.
• 9 serve warm with the vinaigrette.