Easter holiday-inspired encrusted lamb chops and Israeli cous cous with cinnamon, sultana and roasted pistachio. Simply spring. Simply beautiful.

These racks of Australian grassfed lamb were seared over directly over live fire, then basted in browned butter, breaded and returned to the barbecue to slowly encrust in a fragrant mixture of parsley, pistachio and parmesan. This dish was plated simply over the grain salad, garnished with an aromatic garden of freshly chopped herbs, and paired with a bottle of Napa Valley cabernet sauvignon. -Blessings on this Easter Sunday to you and yours. -David

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Pistachio and Parmesan-Encrusted Rack of Australian Grassfed Lamb

Ingredients

• 2 racks Australian grassfed lamb, frenched and trimmed
• 6 tablespoons unsalted butter, separated
• 2 cups pistachios, dry roasted and shelled
• 3/4 cup Progresso Bread Crumbs, Garlic and Herb
• 1/2 cup parmesan cheese, grated
• 1/2 cup fresh parsley, roughly chopped, plus additional to garnish
• Kosher salt and fresh ground peppercorn, to taste

Instructions

• Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. 
• Meanwhile, prepare both the pistachio-parmesan crust mixture and lamb racks.
• In a food processor add pistachios, breadcrumbs, parmesan cheese, and parsley. Pulse together until finely mixed, then fold in 2 tablespoons butter and season to taste with salt and pepper.
• Score the lamb fat cap in crosshatch-fashion, brush each rack with 1 tablespoon of butter, then generously season with salt and fresh ground pepper. Position lamb on the grill over direct heat. Sear with the grill lid open until nicely charred, approx 2-3 minutes per side. Remove lamb from heat and rest for 10-15 minutes. 
• Brush seared lamb with remaining butter then apply the pistachio-parmesan mixture over entirety of the lamb rack. Place lamb in a cast iron dish and set atop indirectly heated grill grates. Close the grill lid and cook until lamb has encrusted and internal temperature elevates to 125-130F. Remove lamb from heat and set aside to rest on a cutting board for 15-20 minutes.
  
• Delicately carve the racks into chops. Plate over a bed of cous cous salad. Garnish in fresh herbs. Pair with a gorgeous cabernet. And, enjoy amongst family and friends. 

Live fire leg of lamb chili. Loaded with cumin and garlic-spiced Australian grassfed lamb, smoky hunks of lamb bacon, jalapeno and poblano peppers, a blend of heirloom tomatoes, and an aromatic garden of fresh herbs. Prepared over a slowly smoldering bed of charcoal and hardwoods. Garnished with a dollop of crème fraîche and a dash of sriracha and paired best with an ice cold, craft-brewed winter ale. This dish is the perfect centerpiece for a chilly December weekend in the great white, rustic north of Pure Michigan!! -Cheers, David

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Live Fire Leg of Lamb Chili

Ingredients

• 16oz lamb bacon, diced
• 4-6 large shallots, finely diced
• 2 tablespoons garlic cloves, minced
• 4 cups lamb or beef stock
• 8 ounces dark beer
• 3 poblano peppers, roasted, peeled and diced
• 2 jalapenos, minced
• 3-4 cups tomatoes, diced
• 2 tablespoons tomato paste
• 4 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cayenne pepper
• 2-3 pounds Australian grassfed leg of lamb, boneless and trimmed
• Olive oil
• Kosher salt and fresh ground peppercorn, to taste
• 2 cups kidney beans
• 2 cups great northern beans
• 1 cup black beans
• Fresh cilantro, chopped, to garnish
• Dollop of crème fraîche, to garnish
• Sriracha sauce, to garnish

Instructions

• In a heavy-bottom stock pot (or Dutch oven) over medium-high heat sauté bacon until just crispy, then add onion and garlic to the pot and cook until fragrant and translucent in color. Pour in stock and beer, tomatoes and paste, peppers, and all seasonings, then stir to thoroughly combine. Cover pot and turn down heat, slowly simmering until liquid reduced by 1/3. Toss in beans and continue to cook for an additional 30 minutes, stirring intermittently.
• Meanwhile, preheat a grill to high heat. Drizzle the leg of lamb with olive oil and season liberally with kosher salt and fresh ground peppercorn. Over direct heat with the grill lid open, sear lamb 5-7 minutes per side until well-charred. Remove from heat and set aside to rest under a tin foil tent for 10 minutes before carving. 
• In final 15 minutes of the chili cooking, slice the lamb meat into small, bite-sized cubes and fold into the chili mix.
• Remove the pot of chili from heat once desired consistency achieved, then season additionally to taste with salt and pepper. To plate, ladle chili into bowls and garnish with chopped cilantro, a dollop of crème fraîche and a splash of sriracha. Cheers!

Yup.  Rick Astley.  Why?!  I’m not sure… But, it just felt right.  Or, maybe my better judgement has been ever-so-slightly impaired by the volume of “wine tasting” that has taken place throughout the recipe creation process (entirely plausable explanation).  Either way, I’ll allow my ginger friend, Mr. Astley (and his wild wardrobe changes + sweet dance moves) to set the tone for this post.

Okay… it’s entirely frigid, windy & snowing outside.  But, no worries – date night inside is toasty, as glasses fill to the brim with A Bachelor & His Grill‘s “Nordic Mulled Cabernet.”

During my recent travels through The United Kingdom & Scotland, this beverage was incredibly popular – cherished in home, festival & pub alike.  I was inspired by the recipe’s simplicity, yet depth of incredible flavors, as gorgeous red wines & winter spices combine to create this soul-warming beverage.  With origins dating back to 1st Century Rome, this wine is brewed with brandy, cider, honey, a host of wintery spices & herbs, strained, then poured hot, garnished, & best served in the company of family, friends & those you love the most – leaving the hearts & evenings of all full of warmth & delight.

Please raise your glasses.  Toast with me to a long life and a merry one, a good girl and a pretty one, a warm mulled bottle and another one.  Cheers.

Nordic Mulled Cabernet

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Nordic Mulled Cabernet

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings: 4 -6 Glasses

Author: A Bachelor & His Grill

Ingredients

• 1 bottle red wine ie. cabernet sauvignon
• 2 cups apple cider
• 1 cup raisins
• 1/4 cup brandy
• 1/4 cup honey or sugar
• 4 whole cloves
• 2 cinnamon sticks
• 2 star anise pods
• 1 orange zest & juiced
• orange slices & cinnamon stick to garnish

Instructions

• Combine all ingredients into large pot, stir, cover & store overnight.
• Pour into heavy-bottom sauce pan, bring to boil, & reduce to simmer for 15-20 minutes.
• Remove from heat & let cool for 2-3 minutes.
• Ladle into glasses & serve warm.