RACK OF LAMB with PARSLEY AND MINT GREMOLATA

Makes 4 servings

LAMB CHOPS

1 (8-bone) lamb rib rack, trimmed and frenched (fat and meat removed from the bones to create a handle)

¼ cup (60 ml) olive oil

4 or 5 sprigs mint, chopped

2 tsp (6 g) chopped garlic Kosher salt

Freshly ground black pepper

1 lemon, sliced and grilled, for serving (optional)

PARSLEY AND MINT GREMOLATA

1 tsp chopped garlic

¼ tsp lemon zest

2 tsp (10 ml) fresh lemon juice

⅛ tsp kosher salt

½ cup (30 g) flat-leaf parsley, finely chopped

¼ cup (10 g) loosely packed fresh mint leaves, finely chopped

1 tbsp (15 ml) olive oil

Marinate the lamb: Place the lamb rack, olive oil, mint and garlic in a large, resealable plastic bag. Toss to coat the lamb and marinate in the refrigerator for 2 to 3 hours.

Prepare the gremolata: In a small bowl, stir together the garlic, lemon zest, lemon juice, salt, parsley, mint and olive oil. Cover and refrigerate until ready to serve.

Set up the EGG for 450°F (230°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 450°F (230°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 50 percent open. Make minor adjustments as necessary.

Prepare the lamb: Remove the lamb rack from the marinade and discard the marinade. Pat the meat dry and season with salt and pepper. Wrap the top of the bones with foil to protect them from getting charred or burnt as the meat cooks. If you are not overly concerned with the darkening of the bones, skip this step. It is for presentation and will not affect the flavor of your meat. When the EGG comes up to temperature, place the lamb rack, meat side down, directly on the cooking grid to sear for 5 to 6 minutes. Turn the lamb over and continue to cook until it reaches an internal temperature of 135°F (57°C) for medium rare, 10 to 12 minutes. Remove the lamb from the grill and allow it to rest for about 10 minutes. Using a carving knife, cut the meat between the bones to make chops. Transfer the chops to a serving platter and garnish with the gremolata and grilled lemon (if using) to serve.