A delicious 4-in-1 recipe to help you celebrate with your family. Whether your celebrating Easter or Passover and need to keep it Kosher, we have you covered. This feast is inclusive to everyone who loves delicious lamb. That being said, here's the menu:
- Smoked Rack of Lamb
- Pomme Pure
- Grilled Wedge Salad
- Smoked Blueberry Lemon Tarts
The last section will be how to put it all together. Enjoy!
Smoked Rack of Lamb Ingredients + Recipe:
Main Ingredients:
- 1 Rack of Lamb (Frenched with excess fat trimmed)
Marinade Ingredients:
- 1 Small Onion (finely chopped)
- 4 Garlic Cloves (minced)
- 1 Whole Lemon Juiced
- 4 Tbsps. Apple Cider Vinegar
- 4 Tbsps. Extra Virgin Olive Oil
- 1 Tbsps. KB Barbecue High Tide Seasoning
- 5 Tbsps. Salt
- 1 tsp Ground Cumin
- ½ tsp Pepper
- ½ tsp Cayenne Pepper
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
Lamb - Prep Directions (at least 12 hours prior to the cook):
STEP 1: First and foremost, trim the excess fat and silver skin off that beautiful rack of lamb.
Side note: You can typically ask your butcher to do this for you.
STEP 2: Next, combine all the marinade ingredients in a processor or blender and mix well until it forms a paste-like consistency.
STEP 3: Place rack of lamb in a sealable bag and add the marinade. When doing so, make sure to pour the marinade all over and massage gently into the meat.
STEP 4: Place the bag in your refrigerator and let it marinate for up to 12 hours. Halfway through, flip the rack and massage it again, so that the marinade has a chance to soak into the other side of the lamb.
Lamb - Cooking Directions:
STEP 1: Pre-heat your smoker to 225°F and use Apple, Cherry, and Hickory pellets for your wood fuel (if you're not using a pellet smoker, try to add these into your charcoal smoker or in a smoker box in your gas grill). These will make your lamb taste incredible.
STEP 2: After your rack of lamb has marinated for a minimum of 12 hours, place it on your smoker until it reaches an internal temperature of 120°F. This should take about 45 minutes, depending on the size of your lamb.
STEP 3: While the lamb is getting smoked, get another grill ready for the direct sear - preferably a charcoal grill, for that delicious smoky taste.
STEP 4: Once the lamb hits temperature, remove from smoker and sear the lamb for 2 minutes per side to get your crust. Look for an internal temperature of:
- 115°F for rare,
- 125°F for medium-rare,
- 130°F for medium, and
- 145°F for medium-well.
- Please don't even go over 155°F for well-done - that would be blasphemous in our books.
Side Note: The safe internal temperature for cooking lamb is 145°F, but many professional chefs prefer to cook it rare.
STEP 5: When you reach your desired temperature, pull that delicious rack of lamb off the grill and let it rest for 10 minutes before slicing it.
Cream for Pomme Purèe Ingredients + Recipe:
- 1 ½ Cups Heavy Cream
- 1 Tsp. nutmeg
- ½ Tbsp. Heath Riles Garlic Butter
- 2 Bay Leaves
- 12 Garlic Cloves (crushed)
- Salt and Pepper (to taste)
Directions:
STEP 1: In a medium saucepan and placed over medium heat, add heavy cream, bay leaf, oil, and garlic.
STEP 2: Bring the mixture to a boil to reduce the cream, this should take 3 to 5 minutes.
STEP 3: Season lightly with salt and pepper to your personal taste.
STEP 4: Strain the cream through a sieve into another pot to keep it warm.
STEP 5: Smash the garlic into the sieve, so you can get that delicious garlicy flavour in your Pomme Purée.
Pomme Purèe Ingredients + Recipe:
- 3 Large or 6 Small Yukon Potatoes (peeled and diced).
- ½ Tbsp. Kosmos Q SPG
- ¼ Cup unsalted butter, cubed and chilled
- ¼ Cup scallions, thinly sliced
- Garnish:
- ½ bunch of Chives, thinly cut or sliced
- 1 Tbsp Extra Virgin Olive Oil
Directions:
STEP 1: Pour the diced potatoes into a medium-sized pot and add 3 quarts of cold water or enough to completely submerge the potatoes. Add 1 tablespoon of salt. Cover until it boils at medium-high heat.
STEP 2: Turn heat down to medium-low and bring to simmer. Cook 7 to 8 minutes, or until a diced potato can easily be smashed.
STEP 3: Pour the cooked potatoes into a strainer and allow to drain and fully release excess water, then add back into the pot. Cover and bring to medium heat to let the potatoes steam for 1 to 2 minutes.
STEP 4: Scoop cooked potatoes into a ricer and press over a medium-sized bowl.
STEP 6: Slowly fold a third of the infused cream (from above recipe) into the riced potatoes and lightly whip the potatoes. Add another third of the infused cream.
STEP 7: Fold in a few knobs of cubed butter at a time until all of the butter is incorporated. Whip the potato mixture and taste for seasoning. Add more salt and/or infused cream, if needed.
STEP 8: Finally, fold in the sliced scallions. This purée should be aerated, so that it stays light, fluffy.
STEP 9: Spoon into serving bowl and garnish with the chives and a drizzle of olive oil.
Grilled Wedge Ingredients + Recipe:
- ⅓ Cup Tahini
- ⅓ Cup Hot Water
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Ginger, freshly grated.
- 2 Tbsp Red Wine Vinegar
- 1 Garlic Clove, minced.
- ½ Lemon Juiced
- 1 Tbsp Blues Hog Rita’s and Fajitas
- Salt and Pepper
Salad Dressing Directions:
STEP 1: This one is simple, just add all ingredients to a blender or food processor and blend until smooth. Season with more salt and pepper, if you need.
Salad Dressing Directions:
STEP 1: Pre-heat your grill to to 475°F to 500°F.
STEP 2: To start, slice off the stem and cut the head of the iceberg lettuce into quarters and liberally season with Blues Hog Rodeo Rub.
STEP 3: Place them in the barbecue and cook for 1 to 3 minutes. Be sure to watch them closely because they can easily burn.
STEP 4: Remove the wedges and plate them. Drizzle with the ginger dressing.
STEP 5: Top with the pomegranates, pistachios, and chives.
Smoked Blueberry Lemmon Tarts Ingredients + Recipe:
- 20 oz. Fresh Blueberries
- 1/3 Cup Maple Syrup
- Zest from Half a Lemon (Don’t discard the rest, will use it later)
- 1 Tbsp Fresh Lemon Juice
- 1 Tbsp Water
- 1 Tbsp Cornstarch
Blueberry Filling Directions:
STEP 1: Preheat smoker to 375°F.
STEP 2: Add the fresh blueberries, maple syrup, and lemon zest to a disposable tin pan and mix well.
STEP 3: Smoke for 20 minutes, or until the blueberries start to release their juices and turn purple.
STEP 4: Once done, pour the fruity mixture into a pot on medium-high heat and bring it to a light bubble.
STEP 5: Mix the water and cornstarch to form your slurry and add to the bubbling blueberries.
STEP 6: Once it has started to thicken, remove it from heat using an immersion blender and blend it lightly - you still want some chunks of blueberry.
STEP 7: Let cool at room temperature (for faster cooling, place in fridge).
Smoked Cheesecake Tarts Directions:
STEP 1: Using the same smoker for the blueberries at 375°F, add your frozen tart shells and bake for10mins (or as the packaging instructs).
STEP 2: Once done, place on cooling rack and set aside. Turn smoker down to 225°F.
STEP 3: While your smoker is coming down in temperature, prepare your cream cheese.
STEP 4: Score cream cheese in a diamond pattern and place on a small tinfoil sheet.
STEP 5: Smoke cream cheese for 10 mins or until light discolouration begins.
STEP 6: Set cream cheese aside until completely cooled.
STEP 7: Once your cream cheese is fully cooled, add it to a medium mixing bowl, along with Greek yogurt, maple syrup, lemon zest, and lemon juice.
STEP 8: Using a hand mixer on medium low speed, mix ingredients until fully combined. This should just take 2 minutes.
STEP 9: Set in fridge until everything is done and ready.
STEP 10: Now it's time for the fun part: make the tarts. First, scoop some cream cheese mixture into the tart then top with 1 Tbsp. or so of that tasty Blueberry filling you made.
STEP 11: Once all tarts have been made, place those mini pies in the fridge until they're ready to serve.
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Recipe written by barbecue pit master, Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
