Planked Rack of Lamb

This is not about grilling. You aren't doing high-temperature work, and don't need to soak your plank in water for hours. This is about using a cedar plank, infused with olive oil, in place of a baking tray. It results in delicately flavored meat that is juicy and tender. A cedar plank is a wonderful addition to your culinary armory. It doesn't take up much of your valuable storage space, and, if you look after it, it'll last for many years.

• 1 rack lamb
• 0.25 cup red wine vinegar
• 1 Tbsp. French mustard
• 1 Tbsp. Worcestershire sauce
• 2 cloves garlic, peeled and flattened
• Salt and pepper
• 1 Tbsp. olive oil
• 1 sprig fresh thyme

Stir the vinegar, mustard, Worcestershire, garlic, salt, and pepper together, then whisk in the olive oil.

Marinate the lamb in this for 4 hours in the fridge, and take it out an hour before you want to cook it, so it can come up to room temperature.

Put your plank in the cold oven, turn on the oven, set to 350F, and heat your plank for 15 minutes once the oven heats up. Check your plank to see if it needs any more olive oil.

Place the thyme on the plank and position the lamb on top. Spoon a little of the marinade over.

Cook for 40–45 minutes for rare, 50–55 minutes for medium.