Share “Open Flame recipe: Roman-Style Lamb and...”

Open Flame recipe: Roman-Style Lamb and Smoked Trout with Okie-Smoky Salad

Roman-Style Lamb and Smoked Trout with Okie-Smoky Salad
Oklahoman Modified: August 26, 2014 at 4:10 pm •  Published: August 27, 2014

Roman-Style Lamb and Smoked Trout with Okie-Smoky Salad

2 8-bone racks of lamb

3 whole trout, cleaned and skin on

21/2 cups trout marinade (see recipe)

11/2 cups lamb marinade (see recipe)

4 heads radicchio, cut into wedges

1 cup balsamic vinegar

Okie-Smoky Salad (see recipe)

Marinate trout up to three hours (longer and it will start to overcure).

Slather rack of lamb with marinade and set aside for an hour.

Cover radicchio halfway up in balsamic. Marinate for an hour, flipping at least once.

On a very hot grill, mark the lamb and get a good char. Be careful of flare-ups. Reduce the heat; cool to desired temperature.

Grill radicchio on all sides over mid-high heat until lightly charred, no more than five minutes.

Smoke trout over your choice of wood. (I used pecan to play with the sweetness.) Smoke the trout between 200 and 220 degrees, skin side down, until you see the fat pool on top of the fish, 45 minutes to an hour.

Continue reading this story on the...


  1. 1
    Google Parent Company Alphabet Drops 'Don't Be Evil' Motto
  2. 2
    Four more 'Transformers' movies are coming in the next 10 years
  3. 3
    What It's Like to Be an Interior Designer for Really, Really Rich People
  4. 4
    Will the Supreme Court Decide That Democrats Have Too Much Power?
  5. 5
    This Russell Westbrook Promo Will Get You Jacked For His 2015-16 Season
+ show more


× Trending food Article