Ingredients:
1 pound of Rack of lamb
Bunch of Corn husks (the kind used for making tamales)
2 tablespoons olive oil
Salt and Pepper
Stove-top Smoker pan or flat rectangular pan with interior-fitting rack
Aluminum foil
Directions:
1. Fill the bottom of smoker pan with corn husks.
2. Place grate or rack on top of husks.
If you don’t have a stove top smoker use a rectangular metal pan.
3. Place the lamb rack over the perforated pan and cover tightly with foil.
4. Light the stove to medium-high heat. When foil expands and smoke starts to seep out,
lower heat to medium-low and continue to smoke for 2 minutes (roughly 4 minutes total).
5. Remove lamb and sear in hot pan with olive oil.
6. Cut into individual chops, marinade with your favorite lamb marinade and sear both cut
sides of each lamb chop. Season and enjoy as an hors d’oeuvre, appetizer or entrée.
1 pound of Rack of lamb
Bunch of Corn husks (the kind used for making tamales)
2 tablespoons olive oil
Salt and Pepper
Stove-top Smoker pan or flat rectangular pan with interior-fitting rack
Aluminum foil
Directions:
1. Fill the bottom of smoker pan with corn husks.
2. Place grate or rack on top of husks.
If you don’t have a stove top smoker use a rectangular metal pan.
3. Place the lamb rack over the perforated pan and cover tightly with foil.
4. Light the stove to medium-high heat. When foil expands and smoke starts to seep out,
lower heat to medium-low and continue to smoke for 2 minutes (roughly 4 minutes total).
5. Remove lamb and sear in hot pan with olive oil.
6. Cut into individual chops, marinade with your favorite lamb marinade and sear both cut
sides of each lamb chop. Season and enjoy as an hors d’oeuvre, appetizer or entrée.
Author: Chef Michael Cordua and Chef David Cordua
Restaurant: Americas & Churrascos Restaurants
Source: http://www.houstontexasfood.com/tag/chef-david-cordua/