Lamb chops with potatoes and grilled vegetables
Recipe
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20 minutes
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65 minutes
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85 minutes
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4 persons
Want to grill, fry, roast and stew in your Big Green Egg at the same time? With the 5-Piece EGGspander Kit, you can make things really easy for yourself. This tool is a particularly valuable addition to your kamado. Because you can cook at different levels, your capacity is greater and, thanks to the half accessories, you can cook directly and indirectly at the same time, among other things. The grid of the 2-Piece Multi Level Rack, which is part of the 5-Piece EGGspander Kit, is the highest level. You can slide it back very easily. This then allows you to easily reach the ingredients on the grid below. Thanks to this recipe, you will discover how easy it is to make a complete dish in your EGG with the 5-Piece EGGspander Kit. We’re sure you’ll keep experimenting!
INGREDIENTS
Lamb chops
- 2 lamb racks
- 2 cloves of garlic
- 4 sprigs of thyme
- 3 sprigs of rosemary
- 1 tbsp olive oil
Potatoes
- 500 g peeled new potatoes (precooked)
- 2 shallots
- 3 cloves of garlic
- 2 tbsp of butter
- 1 sprig of rosemary
- 1 sprig of thyme
- 200 ml tomato juice
Vegetables
- 2 king oyster mushrooms
- ½ green courgette
- 8 green asparagus
- 2 tbsp olive oil
- 2 bulbs of fresh garlic
Garnish
- leaf parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg. On the bottom part of your 5-Piece EGGspander Kit, place the Half convEGGtor Stone and above it the Half Stainless Steel Grid. Next to the Half Stainless Steel Grid, you place the Half Cast Iron Grid. Place the 2-Piece Multi Level Rack on the basket. Place the convEGGtor Basket in the EGG and bring the temperature to 180°C.
- Remove the membrane from the lamb racks and scrape the ribs clean. Peel and finely chop the garlic. Remove the leaves from 2 sprigs of thyme and the needles from 1 sprig of rosemary and finely chop these herbs. Mix the garlic and chopped herbs with the olive oil and rub the lamb racks with this.
- Halve the new potatoes. Peel and finely chop the shallots and the garlic.
- For the vegetables, quarter the king oyster mushrooms lengthwise. Cut half the courgette into slices about 1 centimetre thick. Cut the bottom pieces of the green asparagus. Rub the vegetables with the olive oil.
METHOD
- For the potatoes, place the Cast Iron Skillet Small on the grid of the 2-Piece Multi Level Rack. Melt the butter in the skillet.
- Add the new potatoes to the skillet and fry for about 10 minutes. Stir the potatoes occasionally and close the lid of the EGG after each action.
- Mix the shallot and garlic with the potatoes and top with the sprigs of rosemary and thyme. Fry for 2-3 minutes and deglaze with the tomato juice. For the vegetables, place the bulbs of garlic on the Half Stainless Steel Grid. Let the potatoes in tomato sauce simmer for 10-15 minutes while the garlic roasts and the potatoes stew until tender.
- Place the lamb racks on the rounded side on the Half Cast Iron Grid and grill the meat for about 2 minutes. Turn it a quarter turn and grill for another 2 minutes. Close the lid of the EGG after each step.
- Place the lamb racks rounded side up next to the garlic on the Stainless Steel Grid. Insert the pin of the Dual Probe Remote Thermometer into the core of one of the lamb racks. Place the remaining sprigs of thyme and rosemary on the meat. Close the lid of the EGG and set the core temperature to 52°C.
- When the lamb racks have reached a core temperature of about 48°C, place the king oyster mushrooms, courgette slices and green asparagus on the Cast Iron Grid and grill for about 2 minutes. Turn the vegetables over and grill for another 2 minutes. Remove the lamb racks from the EGG when the set core temperature of 52°C is reached and leave the rest loosely covered under aluminium foil.
- Remove the skillet with the new potatoes, grilled vegetables and roasted garlic from the EGG. Spoon the new potatoes onto a large serving dish and divide the grilled vegetables on top. Cut the lamb racks into chops and halve the bulbs of garlic widthwise. Divide them over the dish. Sprinkle with sea salt to taste. The roasted garlic is delicious to squeeze over meat.
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