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.
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!