Soak the wood chips in water for at least 30 minutes.
Trim off most of the fat from the meaty side of the lamb racks, exposing the meat in a few places. Lightly coat both sides of the racks with oil and season generously with salt, pepper, and the thyme. If possible, refrigerate the racks, uncovered, for 3 to 4 hours. Allow the racks to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Frenching a Rack of Lamb
Prepare the grill for direct cooking over medium-high heat (200° to 230°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Mound the board dressing ingredients in the center of a large cutting board, preferably with a well. Place it near the grill (place the cutting board inside a sheet pan, if desired).
Related Grill Skills
Chopping Parsley
Mincing Garlic
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the racks, meaty side down first, over direct medium-high heat, with the lid closed, for 8 minutes, moving them around if flare-ups occur. Turn the racks over, bone side down, and then place a rectangle of foil underneath the bones to prevent them from burning. Continue grilling until the internal temperature reaches about 57ºC and the meat is springy to the touch, 8 to 12 minutes more. To crisp the “eye” of the meat at either end, use tongs to hold the racks with the ends directly on the cooking grate for a few seconds.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the racks, meaty side down first, over medium-high heat, with the lid closed, for 8 minutes, moving them around if flare-ups occur. Turn the racks over, bone side down, and then place a rectangle of foil underneath the bones to prevent them from burning. Continue grilling until the internal temperature reaches about 57ºC and the meat is springy to the touch, 8 to 12 minutes more. To crisp the “eye” of the meat at either end, use tongs to hold the racks with the ends directly on the cooking grate for a few seconds.
Using a fork, blend the board dressing ingredients together and gather into an oval shape. Transfer the racks directly to the cutting board, meaty side down, right on top of the dressing. Let the meat rest for 3 minutes, and then cut into individual chops. Drag both sides of the chops through the board dressing. Serve warm.
