Rack Of Lamb With A Bourbon Dijon Glaze On The Akorn Kamado
Hey guys, today we’re going to be cooking up some rack of lamb with a bourbon Dijon mustard glaze. This cook is going to be super simple and take less than an hour. To begin with we’ll get our rack of lamb out, dry it off and hit it with some steak rub.
With the rub is sweating into the meat we’ll go ahead and get our wet glaze ready. It’s going to consist of 3 Tbsp of dijon mustard, 1 Tbsp of crushed rosemary, 1Tbsp of thyme, 1 Tbsp of Char-Griller Steak, 1Tbsp of bourbon, if you don't like to cook with alcohol you can leave the bourbon out, 1 Tbsp of agave nectar, and finally 1 Tbsp of olive oil. Mix that together with a spoon and let it chill till it’s time to use it.
Next we want to set up our Char-Griller Akorn for this cook. We’re going to be doing a two stage cook today and the first stage involves us searing our rack of lamb so we’ll start by lighting a full charcoal chimney and getting it into the Akorn. We’ll get our grate on and adjust for temperatures around 450 degrees. We want to sear but we want to be on the lower end of searing temperatures because later we’re going to want to slow the temps down and cook indirectly and slowly. Once up to 450 degrees well go ahead and get our rack of lamb on and let the bone side sear for two minutes then flip to the meaty side for two minutes. The last thing will do is turn the racks up on their side and try to get some sear on the ends. At this point if you would like a little more sear you can definitely do that, just don't get too caught up with temps at this point, we’re just trying to develop a crust on the outside of the meat.
Once the desired sear has been achieved go ahead and set the lamb to the side, adjust the akorn vents to come down to around 350 degrees and get the smokin stone in for some indirect heat. While the akorn is coming down in temp we want to get our wet mixture and start painting it all over the rack of lamb. When our temps are right we’ll put our lamb back on, insert a thermometer and wait for an internal temperature of 125 to be reached. With lamb I feel its very important to not go past the medium rare or medium point. A lot of people will tell you that they don't like lamb because it has a gamey taste and I think a lot of that comes from experiences where the meat has been over cooked, so you'll want to avoid that stay in that medium rare to medium range.
When an internal temperature of 125 has been hit take your lamb off and let it rest for around 10 minutes. I like to cut them up in two bone sections and for less than an hour of cooking time what you’re rewarded with is something that most people would think is just the most tender beef ribeye they've ever had. Of course it's not, it's just delicious lamb that has been cooked and served correctly. If you’re on the fence about lamb give this recipe a shot and I’m sure you'll be hooked once you do.
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Dijon Crusted Rack of Lamb
This video of Chef David preparing a Dijon-crusted Rack of Lamb truly teaches it all: from how to properly roast the meat and prepare a beautiful red wine jus to go alongside, right down to how to carve the rack of lamb in the very end. Enjoy!
Professional Chef's Best Rack of Lamb Recipe!
It's hard to argue with the brilliant texture and amazing flavour of lamb, and one of the best ways to enjoy is right off the rack. Follow along as Chef Michael Smith shows you how to cook your rack of lamb with a crispy crust that will have flavours exploding in your mouth!
Try the recipe out on your own and let us know how it tasted in the comments below!
Ingredients
Big splash of olive oil
2 rack lamb, frenched and capped by your butcher
¼ cup (or so) of Dijon mustard
½ cup fresh bread crumbs
2 clove garlic, finely minced
1 Tbsp any fresh herb, minced
1 Tbsp olive oil
Directions
1. Preheat your oven to 375ºF and turn on your convection fan if you have one.
2. Add a splash of olive oil to a skillet over medium high heat. Season the lamb heavily with salt and pepper. Sear the exposed lamb flesh until it’s golden brown and crusty on all sides. Remove from the pan and rest. In a small bowl mix together the breadcrumbs, garlic, herb and olive oil until a crumbly paste forms. Thoroughly brush the presentation surface of each seared rack of lamb with mustard, then roll and pat with the breadcrumb mixture.
3. Transfer the now-crusted lamb racks to a roasting pan and place in the preheated oven. For medium rare roast to an internal temperature of 130ºF measured with an inexpensive meat thermometer, 20-30 minutes. Serve and share.
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Rack Of Lamb with Dijon Balsamic Rosemary Crust
This is a date night dinner for us. Rich lamb chops with a sweet and savory crust. Paired with sweet potatoes and Brussel Sprouts it can be ready in half an hour.
INGREDIENTS:
1/2 rack of lamb preferably frenched.
1/2 tablespoons kosher salt
1 tablespoons minced fresh rosemary leaves
1 garlic cloves, minced
1/4 cup Dijon mustard
2 tsp balsamic vinegar
DIRECTIONS:
Prep - In the bowl of a food processor blitz the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Coat all side of the lamb with the mustard mixture and allow to stand for 1 hour at room temperature.
Cook - Roast the lamb in your air fryer for ~15 minutes for rare or 120F or 20 minutes for medium-rare and 125F. Remove from the oven and cover with aluminum foil. Allow to sit for 10 minutes, then cut into individual ribs and serve.
Serving - Slice the rack of lamb between each rib. Plate with the veggies of your choice and
Enjoy!
Impress Your Guests | The Best Herb Crusted Lamb Recipe
To me, a rack of lamb is the king of all lamb cuts. This herb-crusted lack of lamb is fairly easy to make and packs so much flavor. If you wanted to coat and cook the whole rack of lamb instead of cutting it up that also works!!
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Rosemary salt video
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INGREDIENTS
1 1/2 cups panko bread crumbs
1 tsp rosemary salt
1/2 tsp black pepper
4-5 cloves of smashed garlic
1 cup parmigiano reggiano
1/2 oz fresh rosemary
1/2 oz fresh sage
1 cup Italian parsley
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How to Make Rack of Lamb | Dijon Sauce, Melted Leeks, Potato Puree.
In this vid I make rack of lamb with dijon sauce, melted leeks and potato puree. The recipe is as follows:
2.5 lb rack of lamb
For the sauce:
1 cup stock
1/4 cup heavy cream
1 tbsp dijon mustard
2 tbsp cold butter
For the leeks:
2 tbsp butter
3 large leeks, julienned
For the potatoes:
2 large russet potatoes
Heavy cream, butter and salt to taste
This recipe is really simple and delicious. If you enjoyed this video like and subscribe!