Lamb Crossbone with Smoked Barley

Lamb Crossbone with Smoked Barley
Staff Writer
Thinkstock/iStockphoto

What's a crossbone, you ask? It's the double porterhouse version of a lamb — the saddle of the animal that essentially gives you every cut you'd order separately. This recipe makes bacon with the lamb, and serves it with a light watercress salad and flavorful smoked barley. 

 

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2
Servings
649
Calories Per Serving
Deliver Ingredients

Ingredients

  • Two 16-ounce lamb crossbones
  • One 1-pound bag barley
  • 1 bunch thyme
  • 1 bunch rosemary
  • 2 Tablespoons olive oil, plus more for grilling
  • 3 shallots, finely chopped
  • 5 clove garlic, minced
  • 2 Cups white wine
  • 4 Cups chicken stock, vegetable stock, or water
  • 20 sage leaves, finely chopped
  • 1 Cup mascarpone
  • 1/4 Cup grated Parmesan cheese
  • 2 Cups mixed green and red watercress
  • Lemon juice and olive oil, for the dressing

Directions

Heat a indoor or outdoor grill to medium high and grease the grates with a little bit of olive oil. Season the lamb crossbones with salt and pepper to taste, and grill for 7 minutes on each side for medium-rare, or until they have reached your desired doneness. 

Meanwhile, smoke the bag of barley over wood chips mixed with the thyme and rosemary, about 20 minutes. Heat the 2 tablespoons of olive oil in a sauté pan and cook the shallots and garlic. Add the barley, season with salt and pepper to taste, and toast until golden brown. Next, add the wine and cook until it reduces, stirring well. Slowly add your stock, a ladleful at a time, until the barley has absorbed all of the liquid and is cooked through (similar to how you would make risotto). Check your seasonings while you are cooking the barley. Add the sage, mascarpone, and Parmesan cheese last and set aside until ready to serve. 

Dress the watercress with lemon juice and olive oil and season with salt and pepper to taste. On a plate, add a spoonful of the barley, then top with a crossbone. Garnish with 1 cup of the watercress salad. 

Nutritional Facts

Total Fat
27g
39%
Sugar
38g
42%
Saturated Fat
7g
29%
Cholesterol
34mg
11%
Carbohydrate, by difference
59g
45%
Protein
11g
24%
Vitamin A, RAE
194µg
28%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
323mg
32%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
404µg
13%
Folate, total
27µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
296mg
42%
Selenium, Se
6µg
11%
Sodium, Na
1992mg
100%
Water
715g
26%
Zinc, Zn
4mg
50%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.