Meat + Poultry Lamb Grilled Rack of Lamb with Demi-Glace Butter Be the first to rate & review! 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. By Andrae Bopp Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Autry Active Time: 30 mins Marinate Time: 6 hrs Total Time: 7 hrs 45 mins Yield: 8 servings Ingredients Balsamic Glaze 1 cup balsamic vinegar 1/4 cup pure maple syrup Lamb 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 Directions Make the Balsamic Glaze 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. Make the Lamb 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. 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. Rate it Print