Rotisserie Rack of Lamb with Mustard-Caper Board Dressing


 

Robert-R

TVWBB Diamond Member
This was a first for me: first cook of the New Year, first time cooking/eating a rack of lamb, first board dressing & first use of the scratch & dent Cajun Bandit rotisserie ring.

Seasoned the rack of lamb with evoo, salt, pepper & dried thyme. Placed uncovered in the fridge for 3 hours & then let sit for 30 minutes prior to cooking.

Into the grill over a bed of baby Yukons, 2 full baskets of KBB & 4 small chunks of mesquite.

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Spun until the meat had an internal temp of 120*

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Pulled, placed on the board dressing.

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Loosely tented with foil & allowed to rest for 10 minutes.

Taters are done.

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Grilled some asparagus while the meat rested.

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Cut the rack into chops & dredged them in the dressing.

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Time To Eat!!!

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What a treat!




fwiw - this cook was based on a Jamie Purviance recipe from the Weber book "New American Barbecue".

Board Dressing

1/4 cup Capers - drained & finely chopped
1/4 cup fresh Italian Parsley leaves – chopped
2 tbs Dijon Mustard
2 tbs + 2 tps Brandy
2 tbs + 2tps EVOO
1 tbs minced Garlic
1 tps Kosher Salt
1 tps freshly Ground Pepper

Blend ingredients with a fork & mound on cutting board
 
Last edited:
Wow Robert. looks absolutely fantastic. Love those racks of lamb. I just know that whole meal was fantastic. I used that exact same rack to roast my Hatch Chile's last fall.
 
Beautiful cook Robert really like the board dressing. Not much of a lamb fan I've only had it a couple of times years ago, but this tread may get me to go another round because Barb loves it.
 
Robert WOW you nailed that one it looks fantastic. Yes I do like lamb and haven't had it in years but would love to try your recipe.
 

 

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