Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits.
Cajun Lamb Lollipops & Cheese Grits
Chef Tom brings a new level of flavor to the table with his Frenched Rack of Lamb Lollipops. These delicious morsels are grilled over charcoal in a Kamado Joe Kettle Joe and basted in Cajun butter to give a rich and smoky taste, perfect for serving over cheesy grits.
- 2 Frenched racks of lamb
Cattleman’s Grill Cajun Fusion Seasoning
- Parmigiano Reggiano, finely grated, for garnish
- Italian parsley, minced, for garnish
- 2 cup unsalted butter
1/2 cup Cattleman’s Grill Pit Fire Hot Sauce
- 1/2 cup lemon juice
- 16 cloves garlic, crushed
4 tsp Cattleman’s Grill Cajun Fusion Seasoning
- 1/4 cup parsley, minced
- 6 cups water
- 2 cup yellow stone ground grits
- 1 cup heavy cream
- 1 cup chicken stock
- 4 oz smoked cheddar, grated
- 2 oz Parmigiano Reggiano, finely grated
- 1/4 cup unsalted butter
Jacobsen Salt Co. Kosher Sea Salt, to taste
Cajun butter for basting:
For the grits:
- Build a hot coal bed in the fire box of the Kamado Joe Kettle Joe. Rake and bank the coals to the back to create a cooler grilling zone in front. Set up for direct grilling. Stabilize the temperature around 550ºF.
- Combine the ingredients for the cajun butter in a Lodge 8” Cast Iron Skillet. Place on the grill and bring to a simmer. Simmer for a few minutes, then whisk and remove from the grill.
- Season the Frenched racks of lamb with Cattleman’s Grill Cajun Fusion Seasoning. Wrap the exposed bones in foil to prevent breakage.
- Place the racks of lamb over the direct heat and cook to sear both sides. Move the racks to the indirect grilling area and baste with the Cajun butter every few minutes until the internal temperature reaches 120ºF. Remove from the grill, and baste once more. Hold warm in foil until service.
- To make the grits, bring the water to a boil in a Finex Cast Iron Dutch Oven. Slowly add grits whisking constantly until all grits are incorporated. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring frequently to avoid scorching, until the grits are thickened and al dente in texture (softened but not mushy).
- Combine the heavy cream and chicken stock in a Finex 10” Cast Iron Skillet. Transfer the skillet to the grill to warm the mixture. When the grits are thickened and softened, whisk in the hot cream and milk mixture and bring back to a simmer. Remove from the heat and stir in the cheeses and butter. Cover with a lid and set aside.
- Slice the racks of lamb into individual lollipops and serve over the grits, topped with more of the Cajun butter.
- Serving Size
- 8.36 oz
- per serving
- 8 grams
- 39 grams
- 58 grams
- 8464 milligrams