Fort Lee

Instructions

Rack of Lamb

Ingredients

·      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

Method

-      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

Ingredients

·      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

Method

-      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

Ingredients
  • 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
  • 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
The Back Story
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)

The Back Story
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)

Subscribe to RSS - Fort Lee