Instructions

1. Start preparing the demi-glace by heating a Dutch oven or heavy-bottomed pan or skillet over medium heat. Once preheated, add olive oil, followed by the diced celery, carrots, rosemary, 1 diced onion (reserve the other half onion for the risotto), and garlic. Saute the veggies until they sweat and start to release moisture.
2. Add flour to sauteed vegetables and stir. Look for the mixture to form a paste, but be careful not to burn or brown it too much.
3. Once the paste has formed, add 2 cups of beef broth. Stir and let simmer for 20 minutes, skimming as needed.
4. After 20 minutes, strain your mixture through a fine mesh strainer. Return it to the pot, add the remaining beef stock, and simmer for about 40 minutes — at which point the mixture should have reduced by half.
5. Season the demi-glace with salt and pepper to taste, then strain and set aside. Rewarm before serving if needed.
6. Preheat your smoker to 250°F.
7. In a medium-sized pot, bring your chicken stock to a low boil/simmer on the stove.
8. While your smoker preheats and the chicken stock reaches a simmer, season the rack of lamb with the garlic rub or your spice mixture of choice.
9. Once your smoker has preheated, place your seasoned lamb in the cooking chamber and let smoke for about 40 minutes. Your target temperature for now is about 122°F — at the end of the cook, you’ll sear the lamb to bring it to temp.
10. As the lamb smokes, heat a cast iron skillet over medium heat. Add a tablespoon of olive oil, a pinch of salt, and the remaining diced onion. Saute for about 5 minutes, stirring occasionally.
11. Add the arborio rice to the skillet, and saute for 1 minute.
12. Add half a cup of chicken stock to the arborio rice, stirring frequently. Once the rice has absorbed all the liquid, add another half cup. Repeat this process until the rice is al dente, then turn off the heat and set aside.
13. When the lamb has reached 122°F internally, remove it from the smoker and build the fire for searing. (If your smoker can’t reach searing temperatures, you can sear the lamb on a stovetop or gas grill.) Return the lamb to the smoker and sear both sides for about 60 seconds apiece, then let it rest for at least 5 minutes before slicing.
14. Finish the risotto by adding the parmesan, pecorino, and butter to the mixture.
15. For perfect plating, serve a spoonful of risotto in the center of the dish. Spoon warm demi-glace onto the plate around the risotto, then lay the lamb chops on top. Garnish with additional rosemary if desired, then enjoy!