COOK IT.
Remove roast from refrigerator an hour prior to roasting. Trim excess fat from bones (if any), then set aside to come up to room temperature.
Meanwhile, prepare the filling by heating a cast-iron skillet over medium heat. Add bacon and sauté for 8 minutes, until browned and crisp. Remove with slotted spoon and place on a paper towel-lined tray. Add celery, shallot, and garlic to reserved bacon drippings and sauté 2 minutes, until soft. Then add spinach and sour cream, and cook an additional 2 minutes.
Transfer sautéed mixture to a glass bowl, and stir in panko, fresh thyme, Chop House seasoning, egg, and reserved bacon bits. Refrigerate for 30 minutes, to allow the filling to firm up.
Fire up your Louisiana Grills® pellet grill and preheat to 450°F. If using a gas or charcoal grill, set it up for medium-high heat.
Slice bones away from meat to create a 3 to 4 inch pocket for filling, then stuff filling in the pocket of the roast. Tie butcher’s twine vertically between bones to secure stuffing, then season with Louisiana Grills’ Chop House Rub and drizzle with olive oil. Wrap bones with aluminum foil, and then transfer roast to cast iron skillet.
Place skillet on the grill and cook roast for 20 minutes. Reduce heat to 325°F and continue to roast for 1 hour 15 minutes (flipping halfway through), until internal temperature reaches 125° F.
Remove roast from grill, let rest for 15 minutes, then slice and serve.
Aluminum Foil
Butcher’s Twine
Cast Iron Skillet
Glass bowl
Knife
Metal Sheet Tray
Paper Towel
Slotted Spoon
Flexible Dieting