Vidalia Onion Lamb – Douglass Williams

Ingredients for 6-8 Servings

1. For the Lamb:

   • 2 racks of lamb (main fat cap pulled off and sinew trimmed)

   • 1 tablespoon kosher salt

   For the Vidalia Onion Chimichurri:

   • 3 cloves garlic

   • 2 tablespoons Dijon mustard

   • 1 teaspoon salt

   • 1 teaspoon chili flake

   • 2 teaspoons ground black pepper (pink peppercorns, if available)

   • ¾ cup white distilled vinegar

   • 1 bunch parsley (stems included)

   • 2 cups extra virgin olive oil (EVOO)

   For the Vidalia Onion Relish:

   • 2 large Vidalia onions

   • 4 red bell peppers

   • ½ cup EVOO

   • ½ cup white balsamic vinegar

   • 12 oz lager beer

   • 1 teaspoon salt (plus extra to taste)

   • 1 teaspoon ground black pepper (plus extra to taste)

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   Directions:

   For the Lamb:

   1. Remove the main fat cap from the lamb loins and trim any sinew.

   2. Liberally season the lamb loins with 1 tablespoon of kosher salt on all sides. Let it sit for 5 minutes to absorb the salt.

   3. Prepare a tray with a small rack near the grill for resting the meat later.

   For the Chimichurri:

   1. In a blender, combine garlic, Dijon mustard, salt, chili flakes, black pepper, and vinegar. Blend on high for 30 seconds.

   2. Add the chopped parsley and blend again for 30 seconds.

   3. On medium speed, slowly drizzle in the EVOO for 1 minute until fully incorporated.

   4. Reserve the chimichurri in the fridge for up to 4 days, well-covered.

   5. Massage ½ cup of the chimichurri into the lamb loins and marinate for up to 2 days.

   For the Relish:

   1. Preheat oven to 425°F.

   2. Peel and halve the Vidalia onions. Cut each half into 8 large pieces.

   3. Pulse the onions in a food processor for 30 seconds until finely diced.

   4. Remove the stems and seeds from the red bell peppers and cut them into 1-inch pieces. Pulse the peppers in the food processor the same way as the onions.

   5. Combine the chopped onions and peppers in a bowl with EVOO, white balsamic vinegar, lager beer, salt, and black pepper.

   6. Spread the mixture evenly on a sheet pan and bake for 30 minutes, stirring halfway through.

   7. Once cool, taste and adjust seasoning with additional salt, pepper, EVOO, or vinegar if needed. Set aside.

   To Cook and Finish:

   1. Preheat the grill to high heat and ensure grates are clean.

   2. Place the lamb loins on the grill, fat-side down. Cook for 2 minutes, then quarter turn the lamb to create crosshatch marks and cook for another 2 minutes.

   3. Flip the lamb and cook for an additional 4 minutes.

   4. Remove from the grill and let the lamb rest for 5 to 15 minutes (if resting longer than 15 minutes, reheat on the grill briefly).

   5. Slice the lamb into chops and place a tablespoon of the Vidalia onion relish on top of each chop.

   6. Serve and enjoy the dish!