Merle’ s Dijon Rack of Lamb
Merle’ s Dijon Rack of Lamb
I love to grill and I love my Big Green Egg. This is a recipe that I prepare in the Egg, but it can easily be prepared in an oven or conventional grill.
Prep time: 30 minutes Cooking time: 20 minutes Heat at 400 degrees, direct
Marinade the rack of lamb in a shallow pan: 4 hours to overnight
¼ cup Dijon mustard ½ tsp. Rosemary ½ tsp. Thyme ½ tsp. Tarragon 3 cloves of fresh garlic 1 / 3 cup Extra Virgin Olive Oil ¼ cup rice vinegar 1 / 8 cup dark rum( optional, but I think better with it) 1 tsp. Kosher or Sea Salt ½ tsp. fresh ground pepper
Preheat the Big Green Egg or other oven-type grill to 600F. Place the lamb on a V-Rack and sear at 600 degrees for 2-3 minutes, then reduce the heat to 400F. Cook for about 20 minutes. Turn the lamb once during the cooking process and baste with marinade. Check the meat’ s internal temperature at 15 minutes. Plan to take the lamb off at 125-130 degrees. Cut the rack( usually 8 chops) into either four or two-chop sections. Serve immediately.
Steven Merle Scott- Author of Celebrate The Sinner
S. M. Scott was raised and educated in Oregon, Alaska, France and Africa. Born in the Willamette Valley, his father, grandfather and great grandfather were Oregon lumbermen. When he was eight, his parents packed up the family and their portable sawmill and moved to Anchorage, Alaska where they began cutting homesteader timber in the summers and teaching school each winter.
He later returned to Oregon to pursue undergraduate studies at Linfield College. Along the way, he has studied economics, biology, French and medicine. He attended medical school in Colorado, undertook surgical training at the University of Utah and completed his cancer training at the Mayo Clinic in Minnesota. He and his family now live in Salt Lake City in the warm company of Saints and sinners. He is a practicing orthopedist and cancer surgeon.