Oak-Grilled Rack of Lamb from Seasons 52 features tender, juicy lamb chops marinated with fragrant herbs and spices, charred over oak wood for a smoky aroma, and served with a vibrant medley of seasonal vegetables, offering a succulent and visually appealing gourmet experience.
Equipments
- Grill (preferably with oak wood or oak chips)
- Grill tongs
- Meat thermometer
- Mixing bowls
- Basting brush
- Chef’s knife
- Cutting board
- Sheet pan or platter (for resting lamb)
- Small bowls (for herbs/spices)
- Vegetable peeler
- Sauté pan or skillet (for vegetables)
- Serving plates
Ingredients
- 2 racks of lamb (about 1.5 lbs each, frenched)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh parsley, minced
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1 lemon
- Oak wood chips or chunks (for grilling)
- 1 lb baby carrots, peeled
- 1 lb asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 2 tablespoons unsalted butter
- Salt (for seasoning vegetables)
- Pepper (for seasoning vegetables)
Fresh herbs like rosemary, thyme, and parsley are key to enhancing the lamb's flavor, so ensure they are fresh and finely minced. Using frenched racks of lamb around 1.5 lbs each guarantees tender, evenly cooked chops. Oak wood chips or chunks provide the distinctive smoky aroma essential to the dish's authentic taste. Seasonal vegetables such as baby carrots, asparagus, cherry tomatoes, and bell peppers complement the lamb, adding color and freshness to your plate. Your Oak-Grilled Rack of Lamb from Seasons 52 copycat menu will capture the restaurant's signature smoky flavor and vibrant presentation.
Instructions
- Preheat grill and soak oak wood chips/chunks in water for at least 30 minutes.
- Pat lamb racks dry with paper towels.
- In a mixing bowl, combine olive oil, rosemary, thyme, parsley, garlic, Dijon mustard, kosher salt, black pepper, lemon zest, and lemon juice.
- Rub the marinade evenly over lamb racks; cover and let marinate for at least 1 hour (or refrigerate overnight).
- Remove lamb from refrigerator and allow to come to room temperature (about 30 minutes).
- Prepare vegetables: peel carrots, trim asparagus, halve cherry tomatoes, slice bell pepper, yellow squash, and zucchini.
- Light grill; scatter drained oak wood chips/chunks over coals or in a smoker box for gas grills.
- Place lamb racks on the grill, bone side down; sear over direct heat for 3-4 minutes per side.
- Move lamb to indirect heat, bone side down; cover and grill until internal temperature reaches 125°F for medium-rare, basting occasionally (about 15-20 minutes).
- Transfer lamb to a sheet pan or platter; tent with foil and rest for 10 minutes.
- While lamb rests, heat butter in a sauté pan or skillet over medium-high heat.
- Add carrots and asparagus; cook for 3-4 minutes.
- Add cherry tomatoes, bell pepper, yellow squash, and zucchini.
- Sauté vegetables until just tender; season with salt and pepper.
- Carve the rested lamb racks into individual chops using a chef’s knife.
- Arrange vegetable medley on serving plates.
- Place grilled lamb chops over vegetables.
- Serve immediately.
Substitution
Oak-Grilled Rack of Lamb from Seasons 52 can be adapted if oak wood is unavailable by using hickory or mesquite chips to achieve a similarly smoky flavor. You can substitute fresh herbs like rosemary, thyme, and parsley with dried versions by reducing the quantity by half to prevent overpowering the lamb. When grilling, a charcoal or gas grill can replace a wood-fired grill while using a smoker box filled with wood chips for added aroma. If fresh vegetables like asparagus or squash are out of season, opt for other seasonal vegetables such as green beans or Brussels sprouts to maintain the vibrant medley. Maintain proper internal temperature of 130-135degF using a meat thermometer to ensure your lamb is perfectly medium-rare and juicy.
Tips
Ensure your oak wood chips are thoroughly soaked for at least 30 minutes to prevent flare-ups and maintain a steady smoky flavor throughout grilling. Use a meat thermometer to check the lamb's internal temperature, aiming for 125degF for perfect medium-rare doneness, and always let the meat rest covered for 10 minutes after grilling to retain juices. When marinating, allow your lamb to come to room temperature before cooking to ensure even heat distribution and tender results. For the vegetables, saute them just until tender to preserve their vibrant colors and natural sweetness, seasoning with salt and pepper to enhance the overall flavor profile.
Nutritions
Your Oak-Grilled Rack of Lamb boasts high protein content essential for muscle repair and maintenance, while the olive oil and herbs contribute heart-healthy monounsaturated fats and antioxidants. This dish provides a rich source of vitamins like vitamin A from carrots and bell peppers, vitamin C from lemon juice and tomatoes, and minerals such as iron and zinc from the lamb. The seasonal vegetables add dietary fiber aiding digestion and promoting satiety. Overall, this meal offers a balanced nutritional profile supporting both flavor and wellness.
Storage
Store leftover Oak-Grilled Rack of Lamb in an airtight container and refrigerate within two hours of cooking to maintain freshness. Reheat gently in an oven set to 325degF, covered with foil to retain moisture, ensuring the lamb's tenderness and smoky flavor are preserved. Your properly stored vegetables may last slightly less than lamb, so consume them within 2-3 days for optimal taste and texture.
Variation or Alternatives
You can swap oak wood chips for hickory or mesquite to add different smoky notes. Marinate the lamb overnight to deepen flavor and tenderize the meat more effectively. For a variation, grill the vegetables alongside the lamb to infuse them with a subtle smoky taste. Using a cast-iron skillet for vegetables instead of sauteing can create a delightful caramelized crust.
Allergies
The Oak-Grilled Rack of Lamb contains garlic, mustard, and butter, which are common allergens that may cause reactions in sensitive individuals. The dish also includes various fresh herbs and vegetables, so You should be cautious if you have allergies to any specific plant-based ingredients in the medley. Always inform your server about your food allergies to ensure safe preparation.
Why this recipe?
The Oak-Grilled Rack of Lamb at Seasons 52 is celebrated for its robust, smoky flavor enhanced by the unique oak grilling process that seals in juiciness and tenderness. Its expertly balanced seasoning and presentation elevate the dining experience, making it a coveted dish among lamb enthusiasts. Recreating this dish at home allows You to enjoy restaurant-quality lamb with a personalized touch, impressing guests with authentic, savory flavors. Attempting the copycat recipe provides an opportunity to master grilling techniques and savor a gourmet meal without the restaurant price.