Smoked and Seared Rack of Lamb with Risotto and Demi-Glace from Chuck’s Flavor Train
What’s a 4-letter word that starts with “L” and is on everyone’s mind come Valentine’s Day? That’s right — “lamb!” Wait, did you think we were going to say “love?” They’re really one and the same, especially when talking about this succulent smoked lamb recipe from TikTok sensation Chuck Matto. (Seriously, check out Chuck’s Flavor Train for a roaring-good time). The perfect dish for the perfect at-home Valentine’s date, Chuck’s refined recipe incorporates an easy risotto and demi-glace combo that’ll make you feel like you’re sitting in your favorite intimate restaurant. So, put on your best, open that bottle of wine you’ve been saving, and share your love over some lamb.
|PREP 15 mins||COOK 1 hr 15 mins||READY IN 1 hr 30 mins||Serves 2-3 people|
- 2 Tbsp olive oil
- 2 stalks celery, finely diced
- 2 carrots, finely diced
- 3 sprigs rosemary
- 1½ white onions, finely diced
- 6 cloves garlic, minced
- ¼ cup flour
- 4 cups beef broth (if not using homemade, be sure to buy the low-sodium variety)
- Salt (to taste)
- Pepper (to taste)
- 5 cups chicken stock (again, if not using homemade, use the low-sodium variety)
- 1 rack of lamb, French-trimmed
- Garlic pepper rub (or lamb seasoning of your choice)
- 1½ cups arborio rice
- 1 cup parmesan cheese
- ¼ cup pecorino cheese
- 1 Tbsp butter
- 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.
- 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.
- Once the paste has formed, add 2 cups of beef broth. Stir and let simmer for 20 minutes, skimming as needed.
- 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.
- Season the demi-glace with salt and pepper to taste, then strain and set aside. Rewarm before serving if needed.
- Preheat your smoker to 250 degrees Fahrenheit.
- In a medium-sized pot, bring your chicken stock to a low boil/simmer on the stove.
- 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.
- 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 degrees — at the end of the cook, you’ll sear the lamb to bring it to temp.
- 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.
- Add the arborio rice to the skillet, and saute for 1 minute.
- 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.
- When the lamb has reached 122 degrees 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.
- Finish the risotto by adding the parmesan, pecorino, and butter to the mixture.
- 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!
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