Lamb Crossbone with Smoked Barley

Staff Writer
Lamb Crossbone with Smoked Barley
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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
4921
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. 

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.

Nutritional Facts

Total Fat
403g
100%
Sugar
22g
N/A
Saturated Fat
193g
100%
Cholesterol
499mg
100%
Protein
86g
100%
Carbs
220g
73%
Vitamin A
566µg
63%
Vitamin B12
5µg
88%
Vitamin B6
2mg
100%
Vitamin C
42mg
70%
Vitamin D
0.8µg
0.2%
Vitamin E
8mg
40%
Vitamin K
289µg
100%
Calcium
775mg
77%
Fiber
49g
100%
Folate (food)
154µg
N/A
Folate equivalent (total)
154µg
39%
Iron
19mg
100%
Magnesium
473mg
100%
Monounsaturated
167g
N/A
Niacin (B3)
27mg
100%
Phosphorus
1403mg
100%
Polyunsaturated
22g
N/A
Potassium
2953mg
84%
Riboflavin (B2)
2mg
100%
Sodium
1511mg
63%
Thiamin (B1)
2mg
100%
Zinc
14mg
94%

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