Nothing says perfect like a rack of lamb on Easter Sunday. Get ready to cook up a delicious feast for your friends, family, and yourself. This is definitely worth putting all your eggs in one basket. 😉
Ingredients:
Roasted Garlic
- 2 heads of garlic, sliced in half
- 1 tbsp olive oil
- Salt and Pepper
Lamb Rack
- 2 (1lb each) racks of lamb
- ⅓ cup dijon mustard
- ¾ cup plain bread crumbs
- 2 tbsp butter, melted
- 2 tbsp rosemary, chopped, more for garnish
- 1 tbsp parsley, chopped, more for garnish
- Salt and pepper to taste
Red Wine Dijon Sauce
- 1 shallot, minced
- ½ cup red wine
- 1 cup beef stock
- 3 tbsp dijon mustard
- 1 tbsp butter
- Salt and pepper to taste
Roasted Potatoes
- 1 ½ lb fingerling potatoes, halved lengthwise and parboiled
- 2 tbsp olive oil
- 5 rosemary sprigs
- Salt and pepper to taste
Equipment:
- MEATER Plus
- Smoker or oven
- Large pan or cast iron
Doneness:
- 135°F – Juicy medium rare
Total Time:
- 1 hour and 30 minutes
Instructions:
1. Let’s hop to it! Preheat the smoker to 400°F. Now, grab two whole heads of garlic and slice about 1/2 inch of the top. Then, drizzle the garlic with oil, salt and pepper, and tightly secure it in foil. Roast the garlic in the oven for 30 minutes until it is soft.
2. Grab a large cast iron pan, coat the entire surface area with oil, and place over medium-high heat. While the pan is getting HOT, season the lamb with salt and pepper, then sear all sides until browned, about 1 minute on each side. Once you’re happy with the crust, remove the lamb from heat and set it aside on a wooden cutting board or resting rack.
3. On the same pan, add shallots and sauté for 1 minute, then deglaze with red wine and beef stock. Whisk in 3 tbsp of Dijon mustard, salt, and pepper until the sauce thickens, about 10 minutes. Remove the pan from heat and add butter. Stir it up until it’s fully combined and set the pan aside (reheat before serving).
4. Can’t forget about your garlic! Once the garlic is roasted, grab a small bowl and mix together the roasted garlic and 1⁄3 cup of Dijon mustard, then spread the mixture all over the lamb. In another bowl mix bread crumbs, rosemary, parsley, salt, pepper and 2 tbsp. of melted butter together. Spread this breadcrumb mixture over the entire lamb rack. Every single nook and cranny.
6. Grab your handy dandy MEATER Plus and insert the probe in the center of the thickest portion. We recommend a target internal temperature of 135°F for that perfect medium rare.
7. Now, add potatoes to a roasting pan and toss in olive oil, rosemary sprigs, salt, and pepper. Then, add a roasting rack on top of the potatoes and place the lamb racks on the roasting rack. This will ensure that any drip-drip from the lamb rack is not going to waste, it will give the potatoes extra flav-a. Decrease the smoker temperature to 375°F and place the potatoes and lamb in the smoker until the app notifies you to remove it from heat.
8. Once you get the alert, remove the roasting rack from the oven and let the lamb chops rest. Increase the smoker temperature to 450°F, and continue to roast the potatoes for another 10-15 minutes, until golden brown and crispy.
9. After the lamb has rested and the potatoes are nice and golden, carefully slice between each rib and serve with roasted potatoes, red wine Dijon sauce you set aside earlier, and garnish with fresh parsley and rosemary.
10. Enjoy! Happy Easter MEATER fam! We hope this recipe has you and your loved ones hoppin’ with joy.
