Alright, let’s get going with our third lamb post! Go read the other journeys after you get through this one: Reverse Seared Lamb & Lemon Mint Marinated Lamb. You can see how we’re growing here, trying new things – seeing what works, and what doesn’t. Up front: this one works. This one works so well, I’ll do it again very shortly (probably already have by the time this goes live).
Update 10/29: Just got our new fridge/freezer installed and had to give away most of the frozen meat to friends. The autumn lamb posts are done after this one! It was a good one to end on, even though it ended far sooner than I had wished.
?? Happy Veteran’s Day
The Prep Table
Grabbed another couple of pieces out of the freezer and let them thaw for a day. I use the classic FoodSaver Vacuum sealer and brand-name bags, so you’ll see the textured appearance on the meat. Don’t let that take away from the beauty of the cook. I used store-bought basil and thyme to season up these things, but I also used our homegrown rosemary. Get a little bit of it on each side and let it relax for a little bit while that smoker heats up.
Not my favorite use of the powdered thyme – but it got some thyme nonetheless. Even after I’ve gotten them out of the freezer and fridge, these things looked delicious. Here, take another peek at them:
Let’s get going – isn’t much to the prep as far as the meat’s concerned. The star of the show is obviously the lamb, but best supporting actor is that balsamic reduction.
The Process
Just like the last two posts, 225 until about 110, crank to 450, on the grill grates until over 130. That’s the process. It worked the first time, worked the second – enjoyed the hell out of both of them, so we’re doing it again. Still gotta show you what they look like on the grates. Disregard the smoker flake on that middle chop – this RecTeq gets some use, deal with it!
The point was to get a little bit of earthy flavor on the meat before we’re going with that balsamic drizzle. We know we’re going to cook it to that perfect medium-rare and we’re going to dress it up with the sauce. Anyway, after the smoke portion of this show, here’s what we’re left with:
I’m not going to spend too much time on the sear – I’ve talked up my love of the reverse sear method a lot lately, but here’s what they looked like on the GrillGrates
These finished up delightfully. I spared the finished picture so you can all enjoy the finished product with the sauce. Even though there’s some “process” in the “result” section – it was a quick so let’s get on with it.
The Result
This was a fun sauce to make – minced shallots, balsamic vinegar, olive oil, chicken broth and butter. Cooked that down and let it incorporate. I had started making it after I pulled the lamb pre-sear. I’d walk out to the smoker, smell the smoked meat – then come into the kitchen and get the vinegary sauce and knew this was going to be a lovely pair.
As the sauce finished up, I placed the lamb on the plate. Gave that balsamic reduction a quick taste and, yep – it was perfect. Took a few spoonfuls to each section and let it sit for a few minutes. What I was left with was art:
Okay, this was absolutely worth the time/effort. And money. This one was the favorite of the lamb series so far. The lamb was cooked perfectly and the way the sauce paired with it was magic. I know I didn’t give you a recipe for the lemon-mint marinaded one, I was sure going to give you this one. Not that you shouldn’t try the other – but this one stole the show.
Let me know what you think! We’ll see you next week!
The Recipe
Lamb w/ Balsamic Reduction
Ingredients
The Meat
- 3 Lamb chops
- 1-2 Tsp Rosemary
- 1/2 Basil
- 1/2 Tsp Thyme
Balsamic Reduction
- 1 Tbsp Olive Oil
- 1 Shallot Finely minced
- 1/3 Cup Balsamic Vinegar
- 2/3 Cup Chicken Broth
- 1 Tbsp Butter
Instructions
- Pre-heat the smoker to 180-225ish. 225 is always my go-to, RecTeq has "XTREME SMOKE" at the 180 level – we're only going to about 110 internal temp, so it all depends on how long you want to spend.
- Season that lamb with the rosemary, basil, thyme, and S&P.
- Throw the meat on the grates and remove after IT 110.
- As you crank your pellet smoker to 450+, lets get that reduction ready to go.
- Brown your shallots, and add vinegar/chicken broth. Let it go over medium-high for 5 minutes (reduced). Throw the butter in there, stir it up and keep it on low while you finish off the meat.
- Sear the meat, preferably on your GrillGrates, until your IT is 135ish. (or your preferred temperature).
- Remove from grill, plate, and drizzle that balsamic goodness on there. (Don't forget to turn off the burner, I know I said 'low' earlier, but just to make sure)
- Eat!