Cherry Wood Smoked Lamb Rack Recipe
Local Squash Spatzel, Brown Butter Braised Cabbage
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Ingredients
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Lamb Rack
Method
Preparation
- 1
Prepare the Lamb Rack
Preheat the smoker to 225°F (107°C) and soak cherry wood chips in water for 30 minutes. Pat the lamb rack dry, then rub with olive oil, minced garlic, chopped rosemary, salt, and pepper. Place the lamb rack in the smoker and smoke for about 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 2
Make the Squash Spätzle
Steam or roast the butternut squash until tender, then mash it. In a mixing bowl, combine the mashed squash, flour, eggs, salt, and nutmeg to form a dough. Boil water in a large pot and using a colander or spaetzle maker, drop the dough into the boiling water. Cook until they float, then strain and toss with butter.
- 3
Prepare the Brown Butter Braised Cabbage
In a large skillet, melt the butter over medium heat until it turns brown. Add sliced onions and cook until translucent. Shred the cabbage and add it to the skillet, along with apple cider vinegar, salt, and pepper. Cook for about 20 minutes until the cabbage is tender.
- 4
Serve
Slice the smoked lamb rack and serve alongside the squash spätzle and brown butter braised cabbage.
