Racks of Lamb with Mustard-Caper Board Dressing | Red Meat Recipes | Weber IN
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Cooking tools:
- Grill
- Smoker
- Instant-read thermometer
- Cutting board
- Chef's knife
- Baking sheet
- Aluminum foil
- Tongs
- Fork
- Refrigerator
Ingredients
- lamb racks, each about 680 grams, bones frenched
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- dried thyme, crumbled
- 35 grams capers, drained and finely chopped
- 6 grams finely chopped fresh Italian parsley leaves
- Dijon mustard
- plus 2 teaspoons brandy (optional)
- plus 2 teaspoons extra-virgin olive oil
- minced garlic
- red wine vinegar
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