Rack of lamb with thyme jus

• 2 fresh racks of lamb each with
8 ribs (per person you calculate
with 5-6 ribs)
• 1 pack of cherry tomatoes
• Olive oil

For the marinade:
• 2 tbsp paprika powder
• 1 tbsp curry
• 1 tbsp fresh thyme
• 1 tbsp garlic, crushed
• 2 tablespoons olive oil
• Pepper and salt

For the thyme jus:
• 200 ml lamb stock
• some fresh thyme sprigs
• Pepper and salt

Prepare and heat a grill with a lid for direct and indirect grilling at medium heat (approx. 180 °C) and mix the ingredients for the marinade. Clean the racks of lamb, remove the silver skin and fat. Carefully scrape any skin and meat residue from the bones. Generously coat the lamb all over with the marinade.

First, grill the meat on all sides in the direct grill zone to create roasted aromas. Then place the racks in the indirect grill zone, placing the ribs of the racks inside each other and wrapping them in aluminum foil to protect them from too much heat. Lamb is delicious at a core temperature of 58 °C; it is advisable to monitor the core temperature with a thermometer. Once the desired temperature is reached, let the racks rest for another 10 minutes and then cut them into chops.

Meanwhile, bring the lamb stock for the thyme jus to the boil, add the thyme sprigs and reduce the sauce. If necessary, thicken with a little cornstarch mixed with water and allow to simmer briefly. Season with salt and pepper.

Drizzle the cherry tomatoes with a little olive oil and briefly roast them on all sides on a grill plate or in an iron pan.

Serve the chops with the thyme jus and grilled cherry tomatoes.

FIRE&FOOD Issue 2-2017