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Marinated Lamb Lollipops with Lobster Risotto
We made this for our traditional Christmas Feast Today.
Two 1 1/2 pound racks of lamb, marinated for four hours. 450 degrees, four minutes per side. (It's just the two of us, so yes, there are leftovers!)
Normally we would go with a big red wine with lamb but it would overpower the lobster risotto.
Boss Lady made Eggs Benedict for breakfast.
Two 1 1/2 pound racks of lamb, marinated for four hours. 450 degrees, four minutes per side. (It's just the two of us, so yes, there are leftovers!)
Normally we would go with a big red wine with lamb but it would overpower the lobster risotto.
Boss Lady made Eggs Benedict for breakfast.
Large Egg, PGS A40 gasser.
Comments
"For the record, I took a critical thinking test once and did quite well." - Pete Prescott
Large BGE
Reno, NV
When in doubt Accelerate....
Formely Gman2 before password debacle
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Here's the marinade recipe:
1 tablespoon granulated garlic
1/2 cup soy sauce
1/2 cup EVOO
1/2 cup balsamic vinegar
1/2 cup honey
Blend with emersion blender. (Add honey last, otherwise it has a tendency to stick to bottom of the mixing bowl.)
Place the lamb in a ziplock bag, add the marinade and store in refrigerator for 4 hours.