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Rack of lamb with spring vegetables

Lamb rack from the Big Green Egg with spring vegetables.

This recipe is for four people and is served on smoldering cedar wood.

Recipe by René Brienen, from restaurant Brienen aan de Maas.

Ingredients

500gspring vegetables (such as white and green asparagus, spring onion, bunch carrot, and various mushrooms)
10gHerb rub
10gsprigs of fresh herbs such as thyme, rosemary, and marjoram
2Olive oil
baby potatoes
fresh herbs to taste
1units.itemsrack of lamb
Garlic to taste

Preparation

  1. Prepare the rack of lamb and grill it nicely on the Big Green Egg.
  2. Season with the herb rub and finally with the sprigs of thyme, rosemary, and marjoram.
  3. Clean the vegetables and prepare them as a bouquet. Flavor the vegetable bouquet with fresh herbs and garlic.
  4. Cook the baby potatoes in a vacuum bag with olive oil and herbs. Then cut them in half and briefly grill them.
  5. Tip: add some pieces of leg of lamb and lamb saddle to complete the dish.