Easter is right around the corner, and lamb is one of our favorite Easter meals. Check out Chef Tom’s twist on Braised Lamb Shanks, featuring local grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.
Get a little Irish in ya’ this St. Patty’s with this Guinness soaked Smoked Shepherd’s Pie!
Rack of Lamb is one of those cuts of meat that just feels like it’s made for a special occasion. Well, this Rack of Lamb Roulade takes that special occasion to another level. This is a truly unique preparation that is as beautiful as it is delicious!
Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!
Pitmaster Josh Cary and Chef Tom Jackson talk about the origin of the hamburger and cook up a fantastic recipe for one of their favorite fusions… the lamb burger.
With the holiday season approaching, a lot of folks are reaching for lamb for a special dinner or gathering. This recipe has the rack lamb coated in a savory marinade and packed with bread crumbs and parmesan, for a fried-like texture on the surface. The flavors are fantastic, and the presentation is beautiful!