Rack of Lamb with Mustard-Caper Board Dressing

[robert-r]

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.

https://i.imgur.com/5P2BdC3.jpg

Spun until the meat had an internal temp of 120*

https://i.imgur.com/r0vmqhw.jpg

https://i.imgur.com/UQJ7aPi.jpg

Pulled, placed on the board dressing.

https://i.imgur.com/0leghSM.jpg

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

Taters are done.

https://i.imgur.com/Q34LT9z.jpg

Grilled some asparagus while the meat rested.

https://i.imgur.com/wAi6v5L.jpg

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

https://i.imgur.com/PbP1pge.jpg

Time To Eat!!!

https://i.imgur.com/AXLLS3P.jpg

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

[16Adams]

That’s really a cool cook. Nice.

[Ronwig]

Veey nice!

[longwayfromhome]

Coming from a lifetime of lamb, that is an excellent cook. Must get me a basket for the roti. We do a pulled shoulder with a salsa verde that has capers - capers are brilliant with lamb.

Thanks for posting.

[cowgirl]

Lamb is one of my favorites. Yours looks fantastic, Robert!!

[Blue Kettle]

That looks phenomenal.

[Titch]

Nice looking fed, lamb looks perfect

[dadsr4]

Lovely!
There's a "Comfort Food" Throwdown going on that that would fit in quite well.
http://www.bbq-brethren.com/forum/showthread.php?t=255210

[BillN]

Nice work Robert, plate looks amazingly delicious.

[Mikhail]

Huge lamb fan here. You did a beautiful job.

Dang, I wish that pizza would get here. These sweet cooks are killing me.

[Stingerhook]

I would devour that plate.

[ShadowDriver]

Looks divine... can only imagine how good those taters were after catching all the drippings from the lamb..

[robert-r]

Thanks to each & everyone of you. Your comments are appreciated. I'm honored by the positive feedback from Australia, New Zealand and the USA. You are the best! Thank you!!!