2 racks of lamb, frenched
One medium onion
Dijon or other mustard
fresh chopped thyme
salt and pepper
Grill the onion in its skin for about 15 minutes until it is soft and slightly blackened.
When done let it cool. Remove peel and chop finely. Mix with other ingredients to make a smooth dressing.
Allow lamb to come to room temperature prior to grilling (20 to 30 minutes). Brush the lamb all over with the dressing and wrap the exposed bones loosely with aluminum foil to prevent burning. Sear, bone side down first over direct medium heat for two to four minutes. Move the lamb to indirect heat and grill to desired doneness, about 15 minutes for medium-rare. Remove from grill and allow lamb to rest for at least five minutes before cutting into chops.
We recommend purchasing your lamb from a local farm or market if possible and we would like to thank Topsy Farms on Amherst Island, Ontario for supplying the lamb for this video. Check out their great Canadian wool products at www.topsyfarms.com