24 garlic cloves (about 2 heads)

6 shallots

1 bunch fresh flat-leaf parsley, leaves and tender stems chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

1 tablespoon fresh thyme leaves

3 (20 1/2-ounce) racks of lamb, frenched

2 tablespoons kosher salt, divided

2 teaspoons black pepper, divided

3 pounds mixed summer vegetables (such as yellow squash, zucchini, onions, and on-the-vine cherry tomatoes)

1 1/2 cups torn mixed fresh herbs (such as parsley, basil, and mint)

Demi-Glace Butter

Balsamic Glaze

Directions

Step 1
Combine garlic, shallots, chopped parsley, 1/4 cup oil, and thyme leaves in a food processor; process until mixture forms a paste, about 2 minutes. Slather paste evenly over lamb. Cover lamb, and refrigerate at least 6 hours or up to 8 hours or overnight. Remove lamb from refrigerator; let stand at room temperature 30 minutes.

Step 2
Preheat a gas grill to very high (500°F and up) on one side, or push hot coals to one side of a charcoal grill. Sprinkle lamb racks evenly with 41/2 teaspoons salt and 11/2 teaspoons pepper. Wrap lamb bones with aluminum foil. Place lamb, fat cap sides down, on oiled grates over lit side of grill. Grill, covered, until lamb is browned, about 5 minutes. Flip lamb, and move to oiled grates on unlit side of grill. Grill, covered, to desired degree of doneness, or until a thermometer inserted in thickest portion of meat registers 124°F for medium-rare, about 20 minutes, flipping lamb halfway through cook time. Remove from grill; let cool 10 minutes.

Step 3
Cut squash, zucchini, and onions into 3/4-inch pieces; leave tomatoes whole. Toss together vegetables, remaining 2 tablespoons oil, remaining 1 1/2 teaspoons salt, and remaining 1/2 teaspoon pepper. Place on oiled grates over lit side of grill; grill, covered, until just tender and slightly charred, about 5 minutes, flipping once. Remove from heat. Toss together grilled vegetables and torn herbs in a large bowl.

Step 4
Cut lamb into chops. Divide vegetable mixture evenly among 8 plates; top evenly with chops (about 3 chops each). Top each chop with 1 (1/4-inch-thick) slice of demi-glace butter; drizzle vegetables and chops with balsamic glaze to taste.

Demi Glaze Butter

1/2 cup unsalted butter (4 ounces), softened, divided

1 1/2 teaspoons minced shallot

1 1/2 teaspoons minced garlic

1/2 cup demi-glace (such as Williams Sonoma Organic Grass-Fed Beef Demi-Glace)

Step 1
Melt 1 tablespoon butter in a small saucepan over medium. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Remove from heat; let cool completely, about 10 minutes.

Step 2
Stir together shallot mixture, demi-glace, and remaining 7 tablespoons butter in a bowl until combined. Spoon mixture onto a piece of parchment paper. Roll up into a 2-inch-thick log; twist ends of parchment to seal. Refrigerate until firm, about 2 hours.

Balsamic Glaze

1 cup balsamic vinegar

1/4 cup pure maple syrup

Step 1
Bring vinegar and maple syrup to a boil in a small saucepan over medium-high. Cook, undisturbed, until reduced by half, 10 to 12 minutes.

Johnny Autry