Set your grill for direct and indirect cooking, so you have a hot and cool zone
- Direct cooking is when heat is directly under the food / pan
- Indirect cooking is when the heat is on either side or on one side without heat under the food / pan
Place a cast iron skillet on the direct zone of the grill (skillet directly over heat)
Season the rack of lamb with kosher salt and freshly ground black pepper
Place the seasoned lamb rack on the indirect section of the grill and close the cover
Prep the mushrooms, chopped garlic, red onions, chopped parsley and drained artichokes
Check lamb internal temp at 125°F-130°F / 52°C-54°C.
Flip lamb over for 1 minute on direct zone to crisp the fat
Remove lamb and lightly tent with foil
Combine the different mushrooms and spread 2 tbsp olive oil over
In the hot skillet, add the 2 tbsp olive oil
Add the mushrooms and stir
Close the lid and cook for 2 minutes
Add the sliced red onions and stir, then close the lid and cook for 2 minutes
Add the artichokes, close the lid and cook 2 more minutes
When vegetables are lightly caramelized, season with 2 tsp kosher salt, 1 tsp black pepper ground
Squeeze the juice of 1 lemon over the vegetables and hit with 2 more tablespoons of olive oil
Add the chopped parsley and toss
Arrange the vegetables on a platter
Carve the lamb between the bones, leaving 3 bones intact
Arrange the lamb around the vegetables
Drizzle with olive oil and a little fresh lemon
Bon appetit!
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