CAJUN STYLE RACK OF LAMB AND GRITS WITH GRILLED VEGETABLES

CAJUN STYLE RACK OF LAMB AND GRITS WITH GRILLED VEGETABLES

YIELDS: 4 Servings PREP TIME: 25 mins COOK TIME: 45 mins TOTAL TIME: 1 hr 10 mins

1 rack of lamb, around 2 lbs 
Recteq Heffer Dust 
Delta Blues Brown Rice Grits 
Vegetable stock 
8 oz shiitake mushrooms, sliced 
2 tbsp olive oil 
¼ cup chopped red onion 
Salt 
Pepper 
Cajun seasoning
1 ear sweet corn
1 tbsp butter 
1 eggplant, sliced lengthwise into ¼” thick slices 
4 Hatch green chiles 
Italian seasoning   
Large handful fresh cherry tomatoes 
Terrapin Ridge Farms Spicy Chipotle Garnishing Sauce
Garnishes 
2 slices bacon, cooked and crumbled 
Sliced green onions
Tools 
Grill 
Instant read thermometer
Cutting board 
Knife
Saucepan 
Sauté pan 
Mixing bowl 

  1. Preheat grill to medium heat. 
  2. Generously rub the rack of lamb with Heffer Dust and grill until it reaches an internal temperature of 135°F. Remove from grill, tent with foil, and let rest. 
  3. Throw the corn on the grill with the lamb and cook for about 25 minutes, rotating every 5 minutes or so. 
  4. While the lamb and corn cook, prepare the grits according to the package instructions but using vegetable stock instead of water. Keep warm when done. 
  5. Salt the eggplant slices and let stand for about 15 minutes. 
  6. Sauté the shiitake mushrooms and chopped red onion in a pan with a bit of olive oil. Season with salt, pepper, and Cajun seasoning to taste and add about ¼ cup water to keep moist. 
  7. Season the eggplant with pepper and Italian seasoning, spray with olive oil, and grill until tender. 
  8. Slice open the chiles and remove the seeds. Rub with olive oil, season with salt, pepper, and Italian seasoning. Grill until softened and tender. 
  9. Throw the cherry tomatoes on the grill with the other vegetables and cook until slightly blistered. 
  10. Remove the corn from the grill and cut the kernels into a bowl. Season with salt and pepper and mix in the butter. 
  11. To plate, start with a scoop of grits, then add the mushrooms, corn, eggplant, Hatch chiles, and tomatoes. Top with one of the lamb chops, hit it with a drizzle of chipotle sauce, and garnish with bacon bits and sliced green onions. Dig in!

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