Rack of Lamb with Garlic Compound Butter Recipe
Most think of roasting when considering how to make rack of lamb. Roasting is a great way to cook an elegant lamb dinner but the meat benefits more from the fire. Everything from the delicate flavor of lamb to its subtle gaminess and tender meat gets better when grilled. This BBQ rack of lamb is simply seasoned with mustard, salt, and black pepper before it is grilled. During this time it gets tender, a bit smoky, the fat renders into the meat and once cooked to a perfect medium-rare, it is served with a delicious compound butter consisting of butter (of course), garlic, fresh herbs and a touch of lemon zest for brightness. The compound butter should be nice and firm so quickly mix the ingredients and refrigerate so it has time to chill before the BBQ rack of lamb is complete. Few things are more indulgent than having a rich, flavorful knob of cold butter melt and further enhance a juicy lamb chop.
- ½ cup unsalted butter, softened
- ¼ teaspoon lemon zest
- 1 garlic clove, minced
- 1 tablespoon finely chopped fresh rosemary
- ½ tablespoon finely chopped fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 racks of lamb
- Dijon mustard
- Sea salt
- Black pepper
- You will also need:
- Cast Iron Grid
- 1. For the butter, combine all the ingredients in a bowl until well incorporated.
- 2. Transfer to a sheet of plastic wrap and roll into a log. Twist the ends to seal.
- 3. Refrigerate until the lamb is ready.
- 4. Meanwhile, light the charcoal using a natural starter and heat your Green Egg to 350 degrees F. The EGG should be fitted with the Cast Iron Grid.
- 5. Remove any skin from the racks of lamb and discard.
- 6. Generously season both sides of each rack of lamb with salt and black pepper before covering with a generous layer of mustard.
- 7. Place the racks of lamb on the grill meat side down then close the lid and grill for 2 minutes.
- 8. Slowly open the lid, also referred to as burping the EGG, to allow air to safely enter the dome then turn the racks of lamb a quarter turn. Grill for another 2 minutes.
- 9. Flip the racks of lamb and cook for 13-15 minutes or until the desired doneness is achieved. Ideally, the lamb should have an internal temperature ranging from 125-130 degrees F for medium-rare.
- 10. Transfer the lamb to a platter and loosely tent with foil. Let rest for 5-7 minutes.
- 11. Cut the lamb and serve with the compound butter.
- Tip: This recipe is not for those using their Green Egg for the first time since it is not recommended to cook at 350 degrees F and above for the first few uses.