grilled rack of lamb with demi glace butter

Lamb

Grilled Rack of Lamb with Demi-Glace Butter

A thick paste of garlic, shallots, and herbs infuses this lamb with bold flavor — especially when marinated overnight. Don't skip the Demi-Glace Butter and the Balsamic Glaze; both recipes come together quickly, can be made ahead, and add game-changing flavor to this epic summer feast.

Ingredients

1/2 cup unsalted butter (4 ounces), softened, divided
1 1/2 teaspoons minced shallot
1 1/2 teaspoons minced garlic
1/2 cup demi-glace (such as williams sonoma organic grass-fed beef demi-glace)
1 cup balsamic vinegar
1/4 cup pure maple syrup
24 garlic cloves (about 2 heads)
6 shallots
1 bunch fresh flat-leaf parsley, leaves and tender stems chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh thyme leaves
3 (20 1/2-ounce) racks of lamb, frenched
2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
3 pounds mixed summer vegetables (such as yellow squash, zucchini, onions, and on-the-vine cherry tomatoes)
1 1/2 cups torn mixed fresh herbs (such as parsley, basil, and mint)

Directions

Melt 1 tablespoon butter in a small saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Remove from heat; let cool completely, about 10 minutes.
Stir together shallot mixture, demi-glace, and remaining 7 tablespoons butter in a bowl until combined. Spoon mixture onto a piece of parchment paper. Roll up into a 2-inch-thick log; twist ends of parchment to seal. Refrigerate until firm, about 2 hours.
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.
Cover and store in the refrigerator until ready to use.
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.
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.
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.
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.
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.