• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    30 minutes

  • Cook time

    135 minutes

  • Total

    165 minutes

  • Amount

    4 persons

Deluxe racks of lamb

Every dish you can make on the Big Green Egg can also be served as a restaurant version. Plate presentation plays a key role in this. And it’s not as complicated as you might think – we have some handy tips and tricks . If you want to create a very chic dish on your kamado, it often involves several components. That may seem like a challenge, but with a bit of planning it won’t be a problem. You can cook many different ingredients upfront, and warm them up later.




  • 2 racks of lamb
  • 1 tbsp olive oil


  • 15 g parsley leaves
  • 10 g chervil
  • 10 g basil
  • 10 g tarragon
  • 50 g Parmesan cheese
  • 50 g soft butter
  • 50 g breadcrumbs
  • 12 cherry tomatoes


  • ½ bunch of shimeji mushrooms
  • ½ tbsp olive oil


  • 2 purple sweet potatoes
  • 2 orange sweet potatoes
  • 3 tbsp olive oil


  • 1 red sweet pointed pepper
  • ½ tbsp olive oil


  • 1 small onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 3 star anises
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 50 ml red wine
  • 200 ml veal stock


  • 1 bulb roasted fresh garlic
  • 12 sprigs of watercress

In advance

  1. For the herb-crusted tomatoes, pluck the leaves off the herbs. Dice the Parmesan cheese. Grind up the herbs as finely as possible in a food processor. Add the butter to the food processor, mix into the herbs and then add the cubes of Parmesan. Then add and grind the breadcrumbs.
  2. Scoop the herb mixture onto a sheet of butcher’s foil. Cover with a second sheet of foil and roll it out to make a square or rectangular slice about 3mm thick. Put the herb slice in the refrigerator to set for about 1 hour. Meanwhile, bring a pan of water to a boil. Cut a shallow X into the cherry tomatoes and submerge them in the boiling water for about 5 seconds and remove the skins. Set the tomatoes aside.
  3. For the shimeji mushrooms, soak a Cedar Wooden Grilling Plank in a bowl of water for at least 30 minutes. In the meantime, ignite the charcoal in the Big Green Egg and heat to a temperature of 160°C with the Stainless Steel Grid.


  1. For the smoked shimeji mushrooms, cut to separate the mushrooms and rub with olive oil. Sprinkle with salt and pepper. Place the shimeji mushrooms on the soaked grill plank, then place that on the grid. Close the lid of the EGG and leave the mushrooms to cook for about 8 minutes. In the meantime, for the mashed sweet potatoes, wash the potatoes and pat them dry. Rub on 1 tablespoon of the olive oil. Wrap each potato in aluminium foil. For the roasted pepper, cover the pepper in olive oil.
  2. Remove the grill plank from the EGG and set the shimeji mushrooms aside. Remove the grid, place the convEGGtor and replace the grid. Place the sweet potato packets and the pepper on the grid and bring the EGG to a temperature of 190°C. Roast the pepper for about 20 minutes until the skin has blackened; turn the pepper occasionally while roasting. Roast the sweet potatoes for about 40 minutes until soft.
  3. Remove the pepper from the EGG and let it cool in a sealed plastic bag.
  4. Remove the sweet potatoes from the EGG and carefully remove the foil. Cut the sweet potatoes in half, scoop the potato out of the skins and mash with a fork; keep the purple and the orange potato separate. Mix 1 tablespoon of olive oil into the purple mashed potatoes and 1 tablespoon of olive oil into the orange mashed potatoes and add salt and pepper to taste. Scoop both colours of mashed potato separately into waterproof, heat-proof Ziploc bags and put them in a bowl or pot of hot water at a temperature of 60°C until you serve them.
  5. Remove the grid from the EGG and place a Disposable Drip Pan on the convEGGtor. Put the Cast Iron Grid in the EGG and bring the temperature to 170°C. Remove the membrane from the racks of lamb and scrape the ribs clean; save what you scrape off for the gravy. Sprinkle salt and pepper over the meat and coat the racks with olive oil.
  6. Place the racks of lamb on the grid, with the ribs curving down. Push the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the core temperature to 40°C. Let the racks of lamb cook until this temperature has been reached.
  7. Meanwhile, peel the onion and garlic for the gravy. Dice the onion and finely chop the clove of garlic. Heat the olive oil in a pan and add the scrapings of the racks of lamb, the onion, garlic, star anise and sprigs of thyme and rosemary. Cook until the onion is translucent. Deglaze with the red wine and veal stock, then let the gravy reduce to 150 ml.
  8. Rotate the racks of lamb and set the core temperature on the thermometer to 57°C. Let the racks cook until this temperature has been reached. In the meantime, take the herb crust out of the refrigerator and use a round cutter to cut 12 circles with the same diameter as the peeled tomatoes (you can save the rest of the herb crust in the freezer for another time). Place a slice on each tomato and put them in the Cast Iron Skillet. Remove the skin, stalk and seeds from the peppers. Place the pepper flat on your work surface and cut out 20 circles with a round cutter (approx. Ø 2 cm).
  9. Remove the racks of lamb from the EGG and cover loosely with aluminium foil. Let them rest for about 10 minutes. In the meantime, preheat the plates (in the oven, for example). Put the skillet with the herb-crusted tomatoes in the EGG and heat for about 5 minutes. For the garnish, cut the roasted clove of garlic lengthwise into quarters and heat them and the shimeji mushrooms in the skillet with the tomatoes for about 2 minutes. Pour the gravy through a sieve.
  10. Playfully arrange the pepper circles and the herb-crusted tomatoes on the plates. Using 2 small spoons, create nice mashed potato quenelles and place about 5 differently coloured quenelles on each plate. Garnish with the shimeji mushrooms and the watercress.

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