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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 and way too much Griswold cast iron cookware.
Somewhere in Colorado.
Somewhere in Colorado.
Comments
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
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.
Somewhere in Colorado.