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Grilled Rack of Lamb (2) ;)

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  • Grilled Rack of Lamb (2) ;)

    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.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Done perfect for me. You brung tha rukus
    sigpicSmoke meat, not crack
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    • #3
      F**K ME that looks awesome. So when you moving to Oregon Wine Country and opening a Bistro? I know I'd show up.

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      • #4
        B-U-Ti-Ful Mark! Looks damn nice That plate shot is pure food porn!
        Smokem if you got em

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        Deano

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        • #5
          Thanks guys, I forgot to mention.... More onna way real, real soon!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            What's with the foil condoms?

            How did ya french them? I hear fishing line wrapped around works well. I have used a knife on a bone in pork loin. What a PITA.

            Pretty stuff mark...well done! Er...well, you know what I mean
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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            • #7
              Originally posted by Richtee View Post
              What's with the foil condoms?

              How did ya french them? I hear fishing line wrapped around works well. I have used a knife on a bone in pork loin. What a PITA.

              Pretty stuff mark...well done! Er...well, you know what I mean
              With a pairing knife. If ya don't foil them they get all black and brown, a dainty lady might not want to pick one up! Right Squirrel? It keeps them pearly white!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                That's awesome. I just had supper but that still makes my mouth water!
                Good One Heritage Oven
                Weber Performer Deluxe

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                • #9
                  Awesome Mark!
                  sigpic

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                  • #10
                    looks really good from here, can ya fedex this ol salt a plate
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

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                    • #11
                      Originally posted by Mark R View Post
                      With a pairing knife. If ya don't foil them they get all black and brown, a dainty lady might not want to pick one up! Right Squirrel? It keeps them pearly white!
                      Who you callin' dainty? That is just beautiful Mark! Yep, can tell you got the culinary school gig going with the batonnet of vegetables. I've been cutting fine bruniose and tourne veggies. Heheheheeeee.

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                      • #12
                        Originally posted by Squirrel View Post
                        Who you callin' dainty?
                        Like I know sumptin. ....Not!
                        Yea, the schoolin gonna show up! Better than gettin schooled!!!
                        Mark
                        sigpic


                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

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                        • #13
                          OMG So.... when ya coming to Wisco?
                          Dream as if you will live forever, live as if you only have today!

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                          • #14
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                            • #15
                              Originally posted by BBQ Bob View Post
                              OMG So.... when ya coming to Wisco?
                              Ummm, maybe after winter....It is winter up there already isn't it?

                              Originally posted by Fishawn View Post
                              Thanks Fish!
                              Mark
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                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

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