I adapted this recipe from a French recipe for Roast Rack Of Lamb. As in frying pan and oven cooking. The recipe will follow:).
I used Royal Oak Lump and Tangerine wood with the Vortex in the Weber. This would easily work with an offset fire. I do like my vortex!
My mise en Place for Grilled Rack of Lamb (Lamb Chops) The recipe is doubled.
Left photo
1 4-rib Lamb Rack (2)
Salt
Pepper
1 Tbsp Oil
1 Egg
1 tsp Mustard
1 sprig Mint
2 tsp Fresh Bread crumbs
1 tsp Butter
Right photo
JUS
0.5 Carrot
0.5 Onion
0.5 Seeded Tomato
0.25 Leek
3.5 oz Lamb Bones, trimmed
2 cups Brown Stock
1 Tbsp Honey
1 sprig Rosemary
Clockwise from top left. Brown the lamb bones/trim add half stock and simmer. Add batonnet, simmer till el dente. Remove batonnet, set aside and cover. Remove any fat and deglaze the pan with the rest of the stock. Add the honey and rosemary and reduce.
Preheat the grill to 350°F.
French the rack and trim off any excess fat.
Coat rack with oil. Season the rack and seal it on direct heat.
Separate the egg. Mix the yolk with the mustard and brush over the rack. Chop the mint leaves and melt the butter. Combine with the bread crumbs. Coat the top and sides of the rack. To stop the bones from browning, cover in foil. Grill the lamb rack indirect at 350°F for 10 minutes until the meat is medium rare (120-130°F). Rest for 5 minutes
The sliced lamb chops, both racks
Plated the batonnet vegetables, place the lamb chops on the vegetables.
Cover the chops and vegetables with Jus, garnish with mint chiffonade.
Grilled Rack of Lamb
1 4-rib Lamb Rack
Salt
Pepper
1 Tbsp Oil
1 Egg
1 tsp Mustard
1 sprig Mint
2 tsp Fresh Bread crumbs
1 tsp Butter
JUS
0.5 Carrot
0.5 Onion
0.5 Seeded Tomato
0.25 Leek
3.5 oz Lamb Bones, trimmed
2 cups Brown Stock
1 Tbsp Honey
1 sprig Rosemary
Wash, peel and rewash the carrots, onion, seeded tomato and leek and cut for batonnet
Brown the lamb bones/trim add ½ stock and simmer. Add battonette, simmer till el dente. Remove batonnet, set aside cover. Remove any fat and deglaze the pan with the rest of the stock. Add the honey and rosemary and reduce.
PREPARATION METHOD:
1. Preheat the grill to 350°F.
2. French the rack and trim off any excess fat.
3. Coat rack with oil. Season the rack and seal it on direct heat.
4. Separate the egg. Mix the yolk with the mustard and brush over the rack. Chop the mint leaves and melt the butter. Combine with the bread crumbs. Coat the top and sides of the rack. To stop the bones from browning, cover in foil.
5. .
COOKING METHOD:
1. Grill the lamb rack indirect at 350°F for 10 minutes until the meat is medium rare (120-130°F). Rest for 5 minutes
Plating
1. Place the batonnet vegatables on the plate, place the lamb chops on the vegatables.
2. Cover the chops and vegatables with Jus, garnish with mint chiffonade.
I used Royal Oak Lump and Tangerine wood with the Vortex in the Weber. This would easily work with an offset fire. I do like my vortex!
My mise en Place for Grilled Rack of Lamb (Lamb Chops) The recipe is doubled.
Left photo
1 4-rib Lamb Rack (2)
Salt
Pepper
1 Tbsp Oil
1 Egg
1 tsp Mustard
1 sprig Mint
2 tsp Fresh Bread crumbs
1 tsp Butter
Right photo
JUS
0.5 Carrot
0.5 Onion
0.5 Seeded Tomato
0.25 Leek
3.5 oz Lamb Bones, trimmed
2 cups Brown Stock
1 Tbsp Honey
1 sprig Rosemary
Clockwise from top left. Brown the lamb bones/trim add half stock and simmer. Add batonnet, simmer till el dente. Remove batonnet, set aside and cover. Remove any fat and deglaze the pan with the rest of the stock. Add the honey and rosemary and reduce.
Preheat the grill to 350°F.
French the rack and trim off any excess fat.
Coat rack with oil. Season the rack and seal it on direct heat.
Separate the egg. Mix the yolk with the mustard and brush over the rack. Chop the mint leaves and melt the butter. Combine with the bread crumbs. Coat the top and sides of the rack. To stop the bones from browning, cover in foil. Grill the lamb rack indirect at 350°F for 10 minutes until the meat is medium rare (120-130°F). Rest for 5 minutes
The sliced lamb chops, both racks
Plated the batonnet vegetables, place the lamb chops on the vegetables.
Cover the chops and vegetables with Jus, garnish with mint chiffonade.
Grilled Rack of Lamb
1 4-rib Lamb Rack
Salt
Pepper
1 Tbsp Oil
1 Egg
1 tsp Mustard
1 sprig Mint
2 tsp Fresh Bread crumbs
1 tsp Butter
JUS
0.5 Carrot
0.5 Onion
0.5 Seeded Tomato
0.25 Leek
3.5 oz Lamb Bones, trimmed
2 cups Brown Stock
1 Tbsp Honey
1 sprig Rosemary
Wash, peel and rewash the carrots, onion, seeded tomato and leek and cut for batonnet
Brown the lamb bones/trim add ½ stock and simmer. Add battonette, simmer till el dente. Remove batonnet, set aside cover. Remove any fat and deglaze the pan with the rest of the stock. Add the honey and rosemary and reduce.
PREPARATION METHOD:
1. Preheat the grill to 350°F.
2. French the rack and trim off any excess fat.
3. Coat rack with oil. Season the rack and seal it on direct heat.
4. Separate the egg. Mix the yolk with the mustard and brush over the rack. Chop the mint leaves and melt the butter. Combine with the bread crumbs. Coat the top and sides of the rack. To stop the bones from browning, cover in foil.
5. .
COOKING METHOD:
1. Grill the lamb rack indirect at 350°F for 10 minutes until the meat is medium rare (120-130°F). Rest for 5 minutes
Plating
1. Place the batonnet vegatables on the plate, place the lamb chops on the vegatables.
2. Cover the chops and vegatables with Jus, garnish with mint chiffonade.
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