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.
WHAT YOU'LL LOVE
- Banking the coals to create two heat zones from the start: Raking the coals to the back before cooking sets up a hot direct zone for searing and a cooler zone right in front of it, so there's no scrambling to adjust the fire mid-cook when it's time to move the racks.
- Wrapping the exposed bones in foil before grilling: Covering the frenched bones protects them from scorching and breaking over direct heat, keeping the rack's presentation intact for the lollipop cut later.
- Basting with Cajun butter throughout the cook, not just at the end: Brushing the butter on every few minutes while the lamb finishes over indirect heat builds layers of flavor into the crust, instead of adding it all at once as a glaze after cooking.
- Whisking hot cream and stock into the grits instead of adding cold dairy: Warming the cream and chicken stock before whisking them into the cooked grits keeps the texture smooth and prevents the mixture from seizing up or cooling the grits too fast.
Cajun Lamb Lollipops & Cheese Grits
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
30 minutes
Calories
716
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.
Ingredients
- 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:
Directions
- 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.
Recipe Note
Recipe FAQ
Why bank the coals to one side before cooking instead of setting up the fire as you go?
Raking the coals to the back creates a hot direct zone and a cooler zone right in front of it from the start, so there's a ready spot to move the lamb to once it's seared, without pausing to rebuild the fire mid-cook.
Why wrap the exposed lamb bones in foil before grilling?
Covering the frenched bones protects them from scorching and becoming brittle over direct heat, keeping the rack's presentation intact for slicing into individual lollipops afterward.
Why baste with Cajun butter throughout the cook instead of just brushing it on at the end?
Basting every few minutes while the lamb finishes over indirect heat builds layers of flavor into the crust as it cooks, rather than adding all the flavor at once as a glaze after the fact.
Why warm the cream and chicken stock before adding them to the grits?
Whisking in warmed dairy and stock keeps the grits smooth and prevents the mixture from seizing or cooling down too fast, which cold liquid added straight to hot grits could cause.
What internal temperature should the lamb rack actually reach?
This recipe pulls it at 120°F, a rare finish. As a whole-muscle cut of lamb, this is safe and standard practice — there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
3 out of 5 — the grits and Cajun butter come together entirely on the stovetop; a hot cast iron skillet or broiler can sear and finish the lamb racks in place of the grill, though you'll lose some of the char.
Recipe Highlights
Two-zone coal setup: Ready for both searing and gentle finishing from the start.
Foil-wrapped bones: Protects the rack's presentation through the cook.
Continuous basting: Builds Cajun butter flavor in layers, not all at once.
Warmed dairy for the grits: Keeps the texture smooth instead of shocked cold.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.36 oz
- per serving
- Calories
- 716
- Carbs
- 8 grams
- Protein
- 39 grams
- Fat
- 58 grams
- Sodium
- 8464 milligrams
