Rack of Lamb with Dijon Panko Garlic Herb Crust | Chef Eric Recipe
29.3 هزار بار بازدید -
3 سال پیش
-
With frigid, frozen nights behind
With frigid, frozen nights behind us and fresh grass under foot, delicious, tender spring rack of lamb floods my mind. This cut consistently find its way onto my menu in the spring to mid-summer months.
Remember, the term lamb refers to a sheep under a year of age. Because of this, spring lamb is mild and sweet in flavor and much more tender that its future self after a year plus of grazing.
If ever you were on the fence on trying lamb at home, let this be the easy, home run recipe that makes it happen for you!
Happy Grilling - Chef Eric
Rack of Lamb with Dijon Panko Garlic Herb Crust
2 Each Lamb Racks, Frenched
1 Tablespoon Lane's BBQ Rub, Q-Nami
2 Tablespoon Dijon Mustard
Panko Breadcrumb Topping
2 Cup Panko Breadcrumb
1 Tablespoon Garlic, Fresh Minced
½ teaspoon Thyme, Fresh Picked (No Stem)
½ teaspoon Rosemary, Fresh Picked (No Stem)
½ Cup Parsley, Picked (No Stem)
¼ Cup Olive Oil
Method:
1. Stabilize your Kamado Joe at 425 - 450F. Using one deflector shield, set up the grill surface for half direct and half indirect. (Direct side on the lowest portion of the divide and conquer system and the indirect side on the highest setting)
2. Trim the fat cap and silver skin (elastin) from the loin portion of the rack. (Reserve the fat cap)
3. Using a food processor, combine the ingredients for the Panko Breadcrumb Topping and pulse until fully incorporated. Put the processor on low speed, slowly pour in the oil to tighten the mixture. Blend till the mixture looks slightly damp. Reserve for later use.
4. Season both sides of the lamb then season grill grates with the reserved lamb fat cap. Place the lamb racks presentation side down on the direct portion of the grill. Blister sear for 2 minutes then flip and grill the other side. (remember we are looking for caramelization here, we will roast for internal temperature after we have seared, Dijon painted and applied the bread crumb crust)
5. After the loin is seared and caramelized, remove it from the grill and paint the presentation side with Dijon Mustard. Next, pack the herb breadcrumb mixture on top of the Dijon. Place the topped racks on the indirect side. Open the draft door and Kontrol Tower for full roasting power. Cook until you reach an internal temperature of 130 and allow to rest and carry over to 135 – 140 internal.
6. Using a sharp knife and being careful not to knock off the topping, cut the lamb into 2 bone sections and transfer to your presentation plate. Enjoy!!!
Where to Buy:
Lane's BBQ Q-Nami Rub: https://lanesbbq.com/collections/rubs...
Visit our Website: http://www.kamadojoe.com
Visit us on Facebook: Facebook: kamadojoe
Visit us on Instagram: Instagram: kamadojoe
Visit us on Twitter: Twitter: kamadojoe
Remember, the term lamb refers to a sheep under a year of age. Because of this, spring lamb is mild and sweet in flavor and much more tender that its future self after a year plus of grazing.
If ever you were on the fence on trying lamb at home, let this be the easy, home run recipe that makes it happen for you!
Happy Grilling - Chef Eric
Rack of Lamb with Dijon Panko Garlic Herb Crust
2 Each Lamb Racks, Frenched
1 Tablespoon Lane's BBQ Rub, Q-Nami
2 Tablespoon Dijon Mustard
Panko Breadcrumb Topping
2 Cup Panko Breadcrumb
1 Tablespoon Garlic, Fresh Minced
½ teaspoon Thyme, Fresh Picked (No Stem)
½ teaspoon Rosemary, Fresh Picked (No Stem)
½ Cup Parsley, Picked (No Stem)
¼ Cup Olive Oil
Method:
1. Stabilize your Kamado Joe at 425 - 450F. Using one deflector shield, set up the grill surface for half direct and half indirect. (Direct side on the lowest portion of the divide and conquer system and the indirect side on the highest setting)
2. Trim the fat cap and silver skin (elastin) from the loin portion of the rack. (Reserve the fat cap)
3. Using a food processor, combine the ingredients for the Panko Breadcrumb Topping and pulse until fully incorporated. Put the processor on low speed, slowly pour in the oil to tighten the mixture. Blend till the mixture looks slightly damp. Reserve for later use.
4. Season both sides of the lamb then season grill grates with the reserved lamb fat cap. Place the lamb racks presentation side down on the direct portion of the grill. Blister sear for 2 minutes then flip and grill the other side. (remember we are looking for caramelization here, we will roast for internal temperature after we have seared, Dijon painted and applied the bread crumb crust)
5. After the loin is seared and caramelized, remove it from the grill and paint the presentation side with Dijon Mustard. Next, pack the herb breadcrumb mixture on top of the Dijon. Place the topped racks on the indirect side. Open the draft door and Kontrol Tower for full roasting power. Cook until you reach an internal temperature of 130 and allow to rest and carry over to 135 – 140 internal.
6. Using a sharp knife and being careful not to knock off the topping, cut the lamb into 2 bone sections and transfer to your presentation plate. Enjoy!!!
Where to Buy:
Lane's BBQ Q-Nami Rub: https://lanesbbq.com/collections/rubs...
Visit our Website: http://www.kamadojoe.com
Visit us on Facebook: Facebook: kamadojoe
Visit us on Instagram: Instagram: kamadojoe
Visit us on Twitter: Twitter: kamadojoe
3 سال پیش
در تاریخ 1400/01/13 منتشر شده
است.
29,329
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