Lamb chops with ratatouille and roasted potatoes

Are you regularly having grilled lamb chops from the Big Green Egg on your menu or planning to make them in your kamado soon? In this lamb recipe, we first cook lamb rack whole and then briefly grill the lamb chops. This combination of cooking techniques is also known as the reverse sear method, which is also used for instance to prepare the perfect côte de boeuf and picanha. Thanks to this cooking technique for the Big Green Egg, the meat actually cannot fail and you are guaranteed a perfect cooking.

With the grilled lamb chops, you serve a colourful ratatouille and roasted potatoes. A complete meal, the various components of which you can cook simultaneously in your Big Green Egg. At first, it may seem like a challenging preparation, but you soon find that it is easier than you think.

PREPARATION

1. Light the charcoal in the Big Green Egg. Place in the convEGGtor Basket on one side on the bottom level the Half convEGGtor Stone and above it the Half Stainless Steel Grid. On the other side on the top level of the basket (next to the Half Stainless Steel Grid), place the Half Cast Iron Grid. Place the 2-Piece Multi Level Rack on the basket. Place the convEGGtor Basket in the EGG and bring the temperature to 140 °C.
2. Meanwhile, peel and quarter the potatoes. Wash the potatoes and bring them to the boil in lightly salted water. Turn down the heat and cook the potatoes al dente for about 15 minutes.
3. While the potatoes are cooking, for the ratatouille, thinly slice the courgettes and tomatoes using a mandoline. For the ratatouille and marinade, peel the garlic and finely chop the cloves. Keep the garlic for the ratatouille aside and mix all the ingredients for the marinade. Drain the potatoes.
4. On your worktop, make piles of the courgette and tomato slices. Arrange the stacks of courgette and tomato tightly together in a circle along the edge of the Cast Iron Skillet Small. Drizzle the vegetable circle with the olive oil and sprinkle with the garlic. Scoop the cooked potatoes into the centre of the skillet and spoon some of the marinade over them.
5. For the lamb chops, sprinkle the lamb racks with salt and pepper to taste. Chop the sprigs of rosemary. Place the lamb racks against each other on your worktop, with the legs hooking together. Place the rosemary and thyme sprigs between the lamb racks.

COOKING

1. Place the racks on the Half Stainless Steel Grid and the skillet with the ratatouille and potatoes on the 2-Piece Multi-Level Rack. Close the lid of the EGG and cook for about 15 minutes until the lamb racks have reached a core temperature of 45°C. You can measure the core temperature with the Instant Read Thermometer.
2. Remove the lamb racks from the EGG and bring the temperature to 200 °C. Meanwhile, remove spices from the lamb racks, cut the racks into chops and brush generously with the marinade. Pick the leaves off the sprigs of parsley.
3. Place the lamb chops on the Half Cast Iron Grid and close the lid of the EGG. Grill the chops for 1½-2 minutes. Turn the lamb chops over and grill for another 1½-2 minutes.
4. Remove the lamb chops and skillet with the ratatouille and potatoes from the EGG. Divide the cutlets among the potatoes in the skillet and garnish with the parsley. Sprinkle with additional salt and pepper to taste if necessary.