Racks of Lamb with Mustard-Caper Board Dressing | Red Meat Recipes | Weber Grills

Ingredients

• 2 lamb racks, each about 1½ pounds, bones frenched
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• ¾ teaspoon dried thyme, crumbled
• ¼ cup/35 grams capers, drained and finely chopped
• ¼ cup/6 grams finely chopped fresh Italian parsley leaves
• 2 tablespoons Dijon mustard
• 2 tablespoons plus 2 teaspoons brandy (optional)
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 teaspoons red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper