Rack Of Lamb With Roasted-Shallot Vinaigrette

Name: Rack Of Lamb With Roasted-Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 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; Meat; 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

Servings: persons

Vinaigrette
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
Meat
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

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.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vinaigrette, 1 large shallot, unpeeled (about 1 oz.), 1/4 cup extra virgin olive oil, divided, 1 tablespoon balsamic vinegar, and more.

Yes, Rack Of Lamb With Roasted-Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!