Roasted Lamb Chops Served with a Rich Demi-Glace Butter Sauce

Deliciously Grilled Lamb with a Rich Flavor Symphony

Elevate your culinary skills with this mouth-watering grilled lamb dish, infused with the rich essence of demi-glace butter and a velvety balsamic glaze. Perfect for gatherings, this recipe serves 8 and combines tender lamb chops with a vibrant array of seasonal veggies, creating a feast for both the eyes and the palate.

Time Required: A Culinary Adventure

Active Cooking Time: 50 minutes

Refrigeration: at least 6 hours

Chilling: 2 hours

Total Time: Approximately 8 hours and 50 minutes (including marination)

Ingredient Breakdown: What You'll Need

For the Demi-Glace Butter:

• 1/2 cup unsalted butter, softened (4 ounces), divided
• 1/2 teaspoons minced shallot
• 1/2 teaspoons minced garlic
• 1/2 cup demi-glace

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• 1/4 cup pure maple syrup

For the Lamb:

• 24 garlic cloves (about 2 heads)
• 6 shallots
• 1 bunch fresh flat-leaf parsley, chopped finely
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh thyme leaves
• 3 racks of lamb (20.5 ounces each), frenched
• 2 tablespoons kosher salt, divided
• 2 teaspoons black pepper, divided
• 3 pounds mixed summer vegetables (like yellow squash, zucchini, onions, and cherry tomatoes on-the-vine)
• 1.5 cups torn mixed fresh herbs (parsley, basil, mint, etc.)

Cooking Instructions: Step by Step to Flavor Town

Begin by melting 1 tablespoon of butter in a small saucepan over medium heat. Add minced shallots and garlic, stirring frequently until softened, roughly 1 to 2 minutes. Remove from heat and allow the mixture to cool completely for about 10 minutes.

In a mixing bowl, blend the cooled shallot-garlic mixture with demi-glace and the remaining 7 tablespoons of butter until well combined. Place this creamy delight onto a sheet of parchment paper, shaping it into a log about 2 inches thick. Twist the ends to seal and refrigerate until firm, which should take about 2 hours.

For the balsamic glaze, bring the balsamic vinegar and maple syrup to a bubbling boil in a saucepan on medium-high heat. Let it simmer undisturbed until it reduces by half, which will take around 10 to 12 minutes. Once done, cover and refrigerate until you’re ready to drizzle.

Next comes the lamb: in a food processor, combine garlic, shallots, chopped parsley, 1/4 cup olive oil, and thyme leaves, blending until it forms a smooth paste. Slather this flavorful paste evenly over the lamb racks. Cover and refrigerate for a minimum of 6 hours (or up to overnight) to allow the flavors to permeate.

When you’re ready to grill, take the lamb out of the fridge and let it stand at room temperature for 30 minutes. Preheat your grill to high (around 500°F or higher) on one side or push your charcoal to one side for a charcoal grill setup. Season the lamb evenly with 4.5 teaspoons of salt and 1 1/2 teaspoons of black pepper. To protect the lamb bones, wrap them in aluminum foil before placing the racks, fat side down, on oiled grates over the lit side of the grill. Grill covered until the lamb is beautifully browned, about 5 minutes.

Flip the lamb and then shift it to the unlit side, grilling until it reaches your desired doneness—aim for a medium-rare internal temperature of 124°F, roughly 20 minutes, flipping halfway through. After removing from the grill, let it rest for about 10 minutes.

While the lamb rests, chop the summer vegetables into 3/4-inch pieces, leaving the tomatoes whole. Toss the veggies with the remaining 2 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Grill the vegetables over the lit side of the grill until they are just tender and lightly charred, about 5 minutes, flipping them once. Remove from heat and combine them with the torn herbs in a large bowl.

To serve, slice the lamb into chops and divide the vibrant vegetable mix among 8 plates. Top each portion with about 3 lamb chops, a generous slice of demi-glace butter, and a drizzle of balsamic glaze to your liking. Enjoy a truly gourmet dish that is sure to impress!

Note: The lamb can be marinated for up to 8 hours or overnight. Both the butter and glaze can be stored in the refrigerator for up to 2 weeks.