When the big culinary holidays hit, I generally take the traditional cast of ingredients and flip the script a bit. Today’s recipe is no exception. Please enjoy some celebrated Irish ingredients, served in a not so traditional manner.
Stabilize your grill at 350°F. Season your lamb with SPG. Add smoking wood to the flame and bring a pan to temperature and add oil. Sear the seasoned lamb in pan, just long enough to get caramelization on both sides. Go lid down for added smoke sear.
- 4 each Lamb T Bones, Wooden Nickle Farms
- 2 tablespoons Lanes BBQ Seasoning (SPG)
After about 3 minutes of sear, open the dome and add your carrots, celery, and sweating for a few minutes then add onions, garlic cabbage, and “grill sauté for a few minutes. Pull the lamb on top of the vegetables and deglaze with a Guinness. Add broth (Just to the level of the vegetables, not covering the lamb.) Add bay leaf and peppercorns. Do not cover the pan but do close the dome.
- 2 each Medium Size Carrots, Medium Dice
- 2 Stalks Celery, Medium Dice
- 2 each Yellow Onions, Large Dice
- 3 Cloves Garlic, Peeled
- 1/4 each Purple cabbage, Sliced Thin
- 1 each Guinness
- 4 cups Bone Broth or Stock (Lamb or Beef)
- 3 each Bay Leaf, Dried
- 6 each Black Peppercorn
Allow to braise for 10 minutes or so until the vegetables have softened that lamb has reached the desired internal temperature (Around 125°F – 130°F). Remove the lamb and allow the vegetables to smoke braise for another 15 minutes while the lamb rests.
At this point the liquid should be reduced, and vegetables softened, season the pan with a bit more SPG. Transfer the vegetables to the presentation plate and reduce the liquid by 1/2 and mount in some butter. Place the cooked and rested lamb on top and pour the finished butter over top. Please Enjoy!
- 2 tablespoons Butter, Unsalted