Ep 7: Chef Geoff Demonstrates How to Cook Rack of Lamb with Red Wine Jus on the Kamado Joe Classic2!

uh-uh let's get the show on the road all right guy what are you filming yeah come on Dan I'm Jeff take two pop good eye guys this is Jeff and today we're cooking something [Music] sublet a flower in the Camaro a setting up for Tuesday and cook today so I've got a deflector plate on the left with a group right up high for protection for the land I'm also doing some potatoes on the side as well which I'm going to roast off on that side and on that side and I'm protected right to sear off the lamb when it's cooked through a bit later on okay let's crack on with the red wine drew so for the red wine jus we're gonna kick off with creating a basic mirepoix which in this case is one finely diced carrot one finely diced stick of celery and one chopped onion I'm gonna cook off some chicken drumsticks to add some meaty tips to the sauce will crack on with that now so we're gonna season this chicken up with a little bit of salt and pepper some garlic powder and a little bit of paprika get these bad boys you could use any cut of chicken or main here to get this flavor into the pan because we don't have any pan juices cuz we're cooking on the commodity awl it's great to add this for the depth of flavor into the dish you could use lamb off cards chicken wings chicken necks anything like that I had these chicken drumsticks handy so I'm gonna use these and I'm gonna save them for lunch tomorrow so I've removed the chicken from the pan you can see same we go with our [Music] so next we want to add one cup of chicken broth you could also use beef broth here if you like we've got a red one when using put the full-bodied Shiraz stick of rosemary two tablespoons of balsamic to Radhika's I spin a brown-sugar tablespoons brown sugar mix I've got that caramelized stuff in there from the earlier frying off of that chicken so I'm not quite sure how salty it is yet I went to adjust the seasoning into war at the end as I don't want to over salt it that's the worst thing that can possibly happen pretty hard to reverse that so why do we get to the end of all season with seven that work if it needs to be did you just simmer this jus down until he gets to a point of where we can kind of draw the spoon back and we can see it's getting a bit syrupy we're gonna say now it's not probably about three minutes or so so you can say this is the thickening of the you get you a drink so you can see that's wasting through exhibits just coming through squeezing their juice vegetable as much as I just discard these vegetables it's kind of getting dark [Music] then just as I suspected because of all the seasoning we had to do that charcoal doesn't really need anything that's nice and this pot is not even sloping yeah so definitely doesn't need any more salt normal pepper [Music] [Music] but I've done very much today I want to keep the flavors really clean on the land so we're just gonna go over the place sea salt and pepper [Music] and suburb touches on [Music] you can see they're just in the center and that's all the way up into the middle of the land so I'm gonna just get that on the indirect side we're gonna roast this guy off until we get to 52 degrees so it's a nice tree attempt for the lamb and then we're gonna set it aside bring the jar to a searing temperature and then we're going to sear it off on the right side our lambs reached a core temperature of 52 it actually just clipped over to 53 before I started this video so we're going to get this off right now okay so this is basically at a rare temp right now what I'm gonna do is take this off will fire up the Joe to around about 250 260 degrees Celsius or around 500 and we'll sear off the land to give it a beautiful golden crust we're gonna give it a couple minutes on each side you can see I've covered their bones with oil that's a nice and hot covered the bones with oil just to protect them from getting too dark two minutes each I really want to get sort of the topsoil rest of this it gets that bottom card rather than just more effective press that down to means look at that magnificent that looks sensational get some sod and we'll give it a little rest many he he's just washing lettuce exactly [Music] [Applause] [Music] [Applause] [Music] what are you doing [Music] you

Channel: Geoff The Chef!

Views: 887

Rating: 5 out of 5

Keywords: Kamado Joe, Kamado Joe Recipes, Kamado Joe Cooking, Kamado Recipes, Kamado Cooking, Perfect Lamb, Lamb Rack, Lamb Rack Recipe, Best Lamb Rack Recipe, Barbecued Lamb, Barbecue Lamb Rack, Reverse Seared Lamb, Lamb with red wine jus recipe, How to cook a lamb rack, How to cook a rack of lamb, cooking lamb, cooking a rack of lamb, how to barbecue lamb, smoker recipes, smoked lamb

Id: 6z6ZkB7_cUQ

Length: 13min 5sec (785 seconds)

Published: Mon Jun 15 2020