![Grilled Rack of Lamb with Demi Glace Butter Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/Ra8z1EC4ybi_uyCvLKhFm4LTE5o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-rack-of-lamb-with-demi-glace-butter-FT-RECIPE0820-1cffa88ca61040018d2e48afa75747a6.jpg)
Ingredients
Balsamic Glaze
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1 cup balsamic vinegar
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1/4 cup pure maple syrup
Lamb
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24 garlic cloves (about 2 heads)
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6 shallots
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1 bunch fresh flat-leaf parsley, leaves and tender stems chopped
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1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
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1 tablespoon fresh thyme leaves
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3 (20 1/2-ounce) racks of lamb, frenched
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2 tablespoons kosher salt, divided
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2 teaspoons black pepper, divided
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3 pounds mixed summer vegetables (such as yellow squash, zucchini, onions, and on-the-vine cherry tomatoes)
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1 1/2 cups torn mixed fresh herbs (such as parsley, basil, and mint)
Directions
Make the Balsamic Glaze
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Bring vinegar and maple syrup to a boil in a small saucepan over medium-high. Cook, undisturbed, until reduced by half, 10 to 12 minutes.
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Cover and store in the refrigerator until ready to use.
Make the Lamb
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Combine garlic, shallots, chopped parsley, 1/4 cup oil, and thyme leaves in a food processor; process until mixture forms a paste, about 2 minutes. Slather paste evenly over lamb. Cover lamb and refrigerate at least 6 hours or up to 8 hours or overnight. Remove lamb from refrigerator; let stand at room temperature 30 minutes.
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Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Sprinkle lamb racks evenly with 4 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Wrap lamb bones with aluminum foil. Place lamb, fat cap sides down, on oiled grates over lit side of grill. Grill, covered, until lamb is browned, about 5 minutes.
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Flip lamb, and move to oiled grates on unlit side of grill. Grill, covered, to desired degree of doneness, or until a thermometer inserted in thickest portion of meat registers 124°F for medium-rare, about 20 minutes, flipping lamb halfway through cooking time. Remove from grill; let cool 10 minutes.
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Cut squash, zucchini, and onions into 3/4-inch pieces; leave tomatoes whole. Toss together vegetables, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper. Place on oiled grates over lit side of grill (or use a grill basket if necessary); grill, covered, until just tender and slightly charred, about 5 minutes, flipping once. Remove from heat. Toss together grilled vegetables and torn herbs in a large bowl.
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Cut lamb into chops. Divide vegetable mixture evenly among 8 plates; top with chops (about 3 chops each). Top each chop with 1 (1/4-inch-thick) slice of demi-glace butter; drizzle vegetables and chops with Balsamic Glaze to taste.
Make Ahead
Lamb can be marinated up to 8 hours or overnight. The glaze may be covered and stored in a refrigerator for up to 2 weeks.
Suggested Pairing
Earthy, powerful Washington State Syrah.