Is lamb the most robust of the red meats? Not really. It doesn’t have the intense flavor profile of beef, venison or elk. But don’t let that scare anyone from cooking lamb. Where lamb makes up for it is that it marries so well to a marinade. Any marinade. Some popular marinades for lamb are basil pesto, or olive oil and fresh herbs, or honey mustard/red wine/rosemary. And on that last one, rosemary pairs particularly well with lamb and is one of the primary ingredients in this recipe, so let’s get started.
Beefer Charred Rack of Lamb with Sous Vide Rosemary Garlic Marinade
1 (8-rib) rack of lamb, French cut trimmed
5 large garlic cloves, roughly chopped
2 1/2 tablespoons fresh rosemary leaves, roughly chopped
4 sprigs of thyme
Zest from 1 lemon
1 1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup light olive oil or cooking oil of choice
TIP 1 Sous vide 2-rib rack of lamb chops 2.5 hours before serving time. See Tip 2 for make-ahead.
STEP 1 With a sharp knife, score the lamb fat in parallel lines 1/2 inch apart, then score the lamb again at right angles to the first lines to form a crosshatch pattern.
STEP 2 Cut rack of lamb into 2 rib chops with a sharp knife; set aside.
STEP 3 Combine garlic, rosemary, thyme sprigs, lemon zest, salt, black pepper, red pepper flakes in a sous vide vacuum-seal bag or a 1-gallon resealable plastic bag; massage bag to mix herbs and oil. Add lamb chops, making sure to coat both sides with marinade. Vacuum-seal bag per sous vide instructions. If placing lamb into a resealable bag, remove air then place in a second 1-gallon resealable bag, to protect from leakage. Make sure to remove air from both resealable bags by the water immersion method.
TIP 2 The lamb can marinate in the sealed bag for up until 24 hours for greater infusion of flavor. If the lamb has been in the refrigerator with marinade, allow lamb chops to come to room temperature, about 20 minutes, if going straight into the Beefer.
STEP 4 Cook lamb by sous vide method for 1.5 hours at 125°F.
STEP 5 After the sous vide, remove lamb from sealed bag, and discard juices. Dry lamb chops on all sides with a paper towel. Make sure to brush off all bits of garlic, rosemary, and sprigs of thyme:
STEP 6 Heat Beefer on HIGH heat for 10-minutes.
TIP 3 Lamb can be very smoky due to the high fat content. Using the Beefer outdoors is highly suggested for this recipe.
STEP 7 Place two of the lamb chops (each with 2 ribs) on the Beefer grill grate with the bones facing toward you. Set the Beefer drip tray on the bottom of the Beefer to catch lamb fat.
STEP 8 Place the grate with the chops on the 4th rack down. Grill for up to 1-minute per side, inverting chops until all 4 sides have browned:
Transfer chops to a tray and set on the side of the Beefer. Brown the remaining lamb chops. Allow lamb to rest 5 minutes before taking internal temperature.
TIP 4 Check for desired internal lamb temperature: 125°F for rare, 135°F medium-rare, and 140°F medium. If temperature has not reached what you desire place lamb chops back in the Beefer and grill for another 30-45 seconds.
STEP 8 Garnish with rosemary leaves and lemon slices (optional). Taste before adding additional salt or pepper.
Serves: 4 (2-ribs) per serving (appetizer portion)