When we have guests, we regularly serve these grilled lamb chops for lunch. These are also mine and Morrison’s favorite dish.
You marinate them a day in advance and grill them perfectly medium rare in a few minutes. With this recipe, you really serve up something delicious.
- 2 rack of lambs
- Olive oil
- Fresh parsley
- 2 cloves of garlic
- Salt and pepper
- some vine tomatoes
For the sauce and coleslaw
- Fresh parsley
- 1 clove of garlic
- 200 gr of creme fraiche or heavy cream
- 200 gr of mayonnaise
- fresh ground black pepper
- 2 tbsp of apple cider vinegar
- a half Chinese cabbage
- The day before the cook we marinate the rack of lambs. Chop a handful of fresh parsley and chop fine 2 cloves of garlic. Mix it up. Brush some olive oil on the racks and rub in the parsley/garlic mix. Let this marinate for 24 hours in the fridge.
- Make the sauce by chopping a handful of parsley and the clove of garlic. Mix this with the creme fraiche, mayonnaise, black pepper, and apple cider vinegar.
- Chop fine half of the Chinese cabbage and ad some of the sauce to make a coleslaw.
- Fire up your grill with 2 zones and a temperature of 140°C (284F).
- Cut up the racks in lamb chops with 2 bones. Lay them over indirect heat till they reach a core temperature of 48°C (118F).
- Over direct heat, you put on a cast iron pan with 4 tablespoons of olive oil and the tomatoes.
- When the lamb chops reach the desired temperature you dip them in the hot olive oil and sear them over direct heat to a core temperature of 55°C (131F).
- Serve them with some flatbread, the coleslaw, and grilled tomatoes.
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BBQ gear used
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