Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!
Reverse-Seared Rack of Lamb with Stewed Chickpeas Recipe
For the rack of lamb:
For the stewed chickpeas:
To make the rack of lamb:
- Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF. Trim to remove any silver skin and/or excess fat on the outside of the rack. Rub a small amount of Kozlik’s Amazing Maple Mustard on the surface of the meat to use as a binder. Season the rack generously with Oakridge BBQ Venison and Wild Game Seasoning. Rest the meat a few minutes to allow the rub to properly adhere.
- Place the rack of lamb in the center of the upper shelf. Smoke until the internal temperature reaches 115ºF-125ºF. This takes roughly an hour.
- When the steak reaches the desired internal temperature, remove it from the grill, set aside, and cover loosely with foil. Immediately remove the door from your two-door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 400ºF or higher for direct grilling. When the grill comes up to temp place the lamb rack on the GrillGrates and grill on both sides until the internal temperature reaches 135ºF-145ºF or desired doneness.
- Remove the lamb rack from the grill. Rest 5 minutes before slicing. Serve the steak on top of stewed chickpeas, and enjoy!
To make the stewed chickpeas:
- In a large bowl, combine the garbanzos, 3 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt, and enough lukewarm water to cover by a few inches. Let soak at room temp overnight.
- On the following day, drain and rinse the garbanzos and put them in a dutch oven. Add 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Bring to a boil, then reduce the heat so the water simmers gently. Cook until the garbanzos are tender and creamy all the way through and not chalky at all, 45-60 minutes. Add water as needed to keep the garbanzos submerged. Once fully cooked, transfer the garbanzos and their cooking liquid to a bowl.
- For the instant pot: Drain and rinse the soaked garbanzos and place them in the instant pot with 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Cook on high pressure for 15 minutes, then immediately release the steam and hold until further use.
- Heat an empty dutch oven over medium heat. Add the Olitalia Extra Virgin Olive Oil, onion, and ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic, ginger, cinnamon, and chile powder. Let sizzle for a moment, then add the San Marzano Ciao Tomatoes and break them up with your spoon/spatula. Cook for a few minutes, stirring and scraping the bottom of the pot only every so often.
- Add the garbanzos and their liquid. (With the instant pot, start with adding only half of the liquid, adding more if needed). Adjust the heat so that the liquid bubbles gently, then cook for about 5 minutes, until the flavors have melded.
- Using a slotted spoon, scoop out about half the garbanzos, smash them, and then return them to the pot to achieve a creamier consistency. Season with Jacobsen Salt Co. Pure Kosher Sea Salt to taste.
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