Lamb, Biscuits and Gravy

The Back Story

Rack of Lamb


·      1 rack of lamb

·      ¼ cup plus 1 tablespoon extra virgin olive oil

·      2 tablespoons chopped rosemary

·      2 tablespoons chopped parsley

·      1 tablespoon balsamic vinegar

·      1 teaspoon Cajun seasoning

·      Salt and pepper to taste


-      In a bowl, combine 3 tablespoons extra virgin olive oil, balsamic vinegar, Cajun seasoning, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped parsley salt and pepper to taste

-      Coat rack of lamb with mixture

-      Pack remaining chopped herbs onto the rack of lamb

-      Heat 2 tablespoons of olive oil in cast iron skillet

-      Lay rack of lamb face up in cast iron skillet, and sear on both sides

-      Finish cooking lamb in the oven

-      Let rest before cutting

-      Serve with biscuits and ground lamb gravy


Ground Lamb Gravy


·      ¾ pounds ground lamb

·      1 white onion, diced

·      1 poblano pepper charred and chopped

·      ½ red bell pepper, diced

·      1 cup warm chicken stock

·      2 tablespoons olive oil butter blend

·      2 tablespoons whole wheat flour

·      1 tablespoon Cajun spice

·      1 teaspoon Worcestershire sauce

·      Salt and pepper to taste


-      In the same skillet used to sear the rack of lamb, add onions and poblano pepper, and cook

-      Stir in olive oil butter blend, Cajun seasoning and salt and pepper to taste

-      Add red bell pepper to skillet

-      Stir in flour

-      Slowly stir in chicken stock and Worcestershire sauce

-      In another skillet, brown ground lamb

-      Once browned, add liquid mixture to skillet and combine

-      Serve with rack of lamb and biscuits



·      1¾ cup whole wheat flour

·      ¾ cup almond milk

·      1/3 cup olive oil butter blend

·      1 tablespoon baking powder

·      1 teaspoon salt

·      ½ teaspoon baking soda


-      Sift together flour, baking powder, baking soda together and salt

-      Cut in olive oil butter blend

-      Create a well and slowly stir in milk until dough forms

-      Roll out dough and cut biscuits

-      Place cut biscuits on baking sheet and bake at 375-degree oven for 10 to 15 minutes


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


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