Gerry decided on a Rack of Lamb with Roasted-Shallot Vinaigrette for dinner. He started by grilling a shallot, unpeeled, over the gas grill for about 15 minutes until blackened in spots and very soft. Once the shallot was cool enough to handle, the peel was removed and the soft shallot was finely chopped. The shallot then went in a bowl with balsamic vinegar, Dijon mustard, finely chopped fresh thyme, salt and pepper and finally olive oil was whisked in to make a vinaigrette.
The rack of lamb was allowed to stand at room temperature for 30 minutes and then brushed with olive oil and seasoned with finely chopped fresh thyme, salt and freshly ground black pepper. The rack of lamb went on the charcoal grill for its sear and then finished to perfection also over charcoal. The simple seasonings with the slightly smoky flavor from the charcoal made this one of the best pieces of lamb I have ever eaten.
My vote is to have it cooked this way all the time (I didn't even need the vinaigrette to enjoy the lamb).
He oven roasted some potatoes and asparagus for our sides which were very good.