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 2 Frenched Racks of Lamb
 6 Russet potatoes, cubed
 Button mushrooms, halved
 Carrots, chopped
 3 Beets, cubed
 5 Cloves of Garlic
 5 Rosemary sprigs
 Butcher twine
 Olive Oil
 Salt and Pepper

1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

Turn your rack into a crown (as pictured) and tie together with butcher twine. Tuck rosemary sprigs between the twine and lamb.

3

Add lamb crown to grill grate over medium heat. Cook on all sides by turning occasionally.

4

While lamb is grilling, add veggies, garlic, and olive oil to cast iron pan over medium heat. Season with salt and pepper. Cook to al dente.

5

Swivel the grill away from the fire once the lamb crown is cooked to medium-rare (internal temp of 125 degrees).

6

Spoon veggies into lamb crown.

7

Swivel the grill back over the flames for a few minutes to finish.

8

Enjoy!

Category,

Ingredients

 2 Frenched Racks of Lamb
 6 Russet potatoes, cubed
 Button mushrooms, halved
 Carrots, chopped
 3 Beets, cubed
 5 Cloves of Garlic
 5 Rosemary sprigs
 Butcher twine
 Olive Oil
 Salt and Pepper

Directions

1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

Turn your rack into a crown (as pictured) and tie together with butcher twine. Tuck rosemary sprigs between the twine and lamb.

3

Add lamb crown to grill grate over medium heat. Cook on all sides by turning occasionally.

4

While lamb is grilling, add veggies, garlic, and olive oil to cast iron pan over medium heat. Season with salt and pepper. Cook to al dente.

5

Swivel the grill away from the fire once the lamb crown is cooked to medium-rare (internal temp of 125 degrees).

6

Spoon veggies into lamb crown.

7

Swivel the grill back over the flames for a few minutes to finish.

8

Enjoy!

KUDU Lamb Crown
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