Rack of Lamb with Roasted Shallot Vinaigrette

From Weber's Real Grilling™

Prep Time: 15 minutes
Grilling Time: 17 to 19 minutes
Serves: 4

INGREDIENTS

Vinaigrette
1 large shallot, about 1 ounce, unpeeled
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 or sea salt
1/4 teaspoon freshly ground black pepper

2 (24 oz.) Frenched Racks of Lamb
Extra virgin olive oil
2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS

1. To make the vinaigrette: Lightly brush or spray the shallot all over with a bit of the 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 allow to cool. Remove and discard the peel. Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients, whisking in the rest of the olive oil to create a smooth dressing.

2. Trim any excess fat from the lamb. Allow to stand at room temperature 20 to 30 minutes before grilling. Lightly brush or spray the lamb with oil and season with the thyme, salt, and pepper. Loosely cover the bones with aluminum foil to keep them from burning. Sear, bone side down first, over Direct Medium heat until lightly browned, 2 to 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 vinaigrette.

Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.

Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.

Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.

He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.

Purviance lives in the San Francisco Bay Area.