Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base pr Roasted Beef Bases. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, advanced difficulty, main, lamb, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 4 Tbsp | butter, softened |
| 1 Tbsp | minced fresh thyme |
| 1 Tbsp | minced garlic |
| 4 racks | (1 pound) of lamb, cleaned and tied together to form a crown |
| Quantity | Ingredient |
|---|---|
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ cup | water |
| ½ cup | couscous |
| 3 Tbsp | butter |
| ½ cup | diced onions |
| 2 cups | cherries, pitted and cut in half |
| 1 tsp | cracked black pepper |
| 1 Tbsp | freshly chopped mint |
Directions
Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Mix the Roasted Beef Base, butter, thyme, and garlic together in a small bowl. Rub the lamb crowns all over with the mixture and place into a grill-proof rimmed pan.
Bring the water to a boil in a small saucepan and add the Roasted Chicken Base. Stir to dissolve. Add the couscous to the saucepan and cover until all the liquid is absorbed.
Add the butter to a small saucepan and melt over medium-high heat. Add the onions to the pan and cook for 2-3 minutes. Add the cherries and black pepper and cook for 5 minutes more. Add the couscous and mint to the pan and stir to combine.
Divide the stuffing mixture evenly and place directly into the crown of each lamb rack.
Place the grill-proof pan onto the porcelain grid and roast for 30 minutes or until the lamb reaches 130°F when checked with an instant read thermometer.
Remove the lamb from the grill and let rest for 15 minutes before serving.