Herb-Crusted Rack of Lamb with Fire-Roasted Garlic & Thyme Vegetables

Ingredients (Serves 4-6)

For the Lamb

• 2 racks of lamb (8-bone each), Frenched
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp sea salt
• ½ tsp cracked black pepper
• ½ cup breadcrumbs (for crust texture, optional)

For the Roasted Vegetables

• 2 zucchini, sliced thick
• 2 red bell peppers, chopped
• 2 red onions, quartered
• 1 bulb garlic, halved crosswise
• 1 tbsp olive oil
• 1 tsp dried thyme
• Sea salt & pepper to taste

Step-by-Step Instructions

Step 1: Preheat the Outdoorchef Lugano 570

1. Preheat the indirect zone of the grill to 180°C (356°F) by turning on the circular burner and setting the central heat to medium.
2. Leave the direct zone off for now, but make sure it’s ready to go for later.

🔥 Pro Tip: Keep the lid closed during preheating to take advantage of the Lugano’s Swiss dome convection system.

Step 2: Prepare the Lamb

1. Pat the racks of lamb dry with paper towel.
2. In a small bowl, mix Dijon mustard, olive oil, garlic, rosemary, thyme, parsley, salt, and pepper into a paste.
3. Brush the entire lamb with the herb paste. For extra crunch, pat breadcrumbs onto the crust.
4. Let rest for 20 minutes at room temperature.

Step 3: Roast the Vegetables

1. Place all chopped vegetables in a cast iron roasting pan.
2. Drizzle with olive oil, season with thyme, salt, and pepper, and toss to coat.
3. Position the pan in the center of the grill (indirect zone).

Step 4: Roast the Lamb (Indirect Cooking)

1. Place the lamb racks bone side down on the grill grate over the indirect zone, above the vegetables.
2. Close the dome and cook for 30–35 minutes, or until the internal temperature hits 52–55°C (125–130°F) for medium-rare.
3. Rotate the racks halfway through for even cooking.

Step 5: Sear the Lamb (Direct Zone)

1. Turn on the direct zone of the Lugano to high.
2. Sear the lamb racks, meaty side down, for 1-2 minutes until the crust crisps and caramelizes.
3. Remove from the grill and rest under foil for 10 minutes.

Step 6: Finish the Vegetables

1. While the lamb rests, give the vegetables a final stir and leave them on the direct zone for a quick char, if needed.
2. Transfer to a serving platter.

Step 7: Carve & Serve

1. Slice the lamb between the bones into individual chops.
2. Plate alongside the roasted vegetables, and drizzle with any resting juices.

Expert Tips & Troubleshooting

🔥 How to keep lamb juicy

• Always use a thermometer to avoid overcooking.
• Let it rest after grilling to retain juices.

🔥 How to maximise grill zones

• The Outdoorchef Lugano’s dual-zone burners let you sear and roast simultaneously. Use that to your advantage.
• Rotate pans and racks through heat zones if cooking multiple elements.

🔥 How to balance the crust

• Don’t overload with breadcrumbs—use them sparingly to avoid burning.
• If your crust starts to darken too quickly, move the lamb back to the indirect zone.

Serving Suggestions & Variations

• Serve with a mint yogurt sauce or chimichurri for brightness.
• Add baby potatoes to the vegetable tray for a fuller meal.
• Swap lamb with a beef tenderloin or tomahawk steak, using the same herb crust.