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.

Grilled Rack of Lamb with Demi Glace Butter Recipe
Photo: Johnny Autry
Active Time:
30 mins
Marinate Time:
6 hrs
Total Time:
7 hrs 45 mins
8 servings


Balsamic Glaze

  • 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)

  • Demi-Glace Butter


Make the Balsamic Glaze

  1. 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.

  2. Cover and store in the refrigerator until ready to use.

Make the Lamb

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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