Kosher Rack of Lamb Frenched with Caramelized Vegetables

Watch Chef Randy grill Prairie Street Prime’s rack of lamb. While this beautifully marbled, hand-trimmed cut is great for grilling or roasting in the oven. Either way, it makes an impressive meal for your next gathering. This cut comes with "Frenched" bones — meaning the meat is cut from the end of the rack so the bone is exposed — for a presentation that’s as attractive as it is delicious. This lamb rack’s tender, juicy consistency and full flavor will give your guests an indulgent eating experience they won’t forget.

 

 

    1. Set your grill for direct and indirect cooking, so you have a hot and cool zone
    2. Direct cooking is when heat is directly under the food / pan Indirect cooking is when the heat is on either side or on one side without heat under the food / pan
    3. Place a cast iron skillet on the direct zone of the grill (skillet directly over heat)
    4. Season the rack of lamb with kosher salt and freshly ground black pepper
    5. Place the seasoned lamb rack on the indirect section of the grill and close the cover
    6. Prep the mushrooms, chopped garlic, red onions, chopped parsley and drained artichokes
    7. Check lamb internal temp at 125-130 degrees F
    8. Flip lamb over for 1 minute on direct zone to crisp the fat Remove lamb and lightly tent with foil
    9. Combine the different mushrooms and spread 2 tbsp olive oil over In the hot skillet, add the 2 tbsp olive oil
    10. Add the mushrooms and stir
    11. Close the lid and cook for 2 minutes
    12. Add the sliced red onions and stir, then close the lid and cook for 2 minutes
    13. Add the artichokes, close the lid and cook 2 more minutes
    14. When vegetables are lightly caramelized, season with 2 tsp kosher salt, 1 tsp black pepper ground
    15. Squeeze the juice of 1 lemon over the vegetables and hit with 2 more tablespoons of olive oil
    16. Add the chopped parsley and toss
    17. Arrange the vegetables on a platter
    18. Carve the lamb between the bones, leaving 3 bones intact
    19. Arrange the lamb around the vegetables
    20. Drizzle with olive oil and a little fresh lemon

    1. With high quality meat, you don't want to mask the meat's flavor, just enhance it.
    2. Make sure to prioritize and cook what takes the longest first.
    3. Cook to 125°F / 52°C to 130°F / 54°C for medium rare.
    4. Take temperature in thickest part, not by the bone.
    5. Move to direct heat for a minute or two to get it crispy.
    6. Keep items same size to cook uniformly.
    7. Oil the pan once the pan is pre-heated to avoid scolding the oil.
    8. Tenting allows the meat to cool without steaming it.
    9. Salt & pepper mushrooms at the end to continue caramelization process.
    10. Learn ingredient cook times so you can layer your flavors correctly.
    11. Make sure to caramelize and not to scorch your fresh vegetables.
    12. Use a lemon basket ensures no seeds get mixed in.
    13. Put it right onto the plate for a beautiful, "rustic" feel.
    14. Always consider plating when serving food, all guests eat with their eyes first.
    15. Taste before you serve to make sure it doesn't need extra oil or salt.

 

Lamb

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