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Started By
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lamb chops/rack question
Posted on 4/1/13 at 6:12 pm
Posted on 4/1/13 at 6:12 pm
I have a frenched four bone rack. In the past Ive cut into chops and cooked on the grill or cast iron. Any of you chaps have any input on how you would handle such a fine piece of meat? thanks! 
6
Posted on 4/1/13 at 7:12 pm to TomballTiger
I used THIS marinade and loved it. I didn't make the dipping sauce so I don't know about it.
Posted on 4/1/13 at 9:36 pm to TomballTiger
Last time I cooked lamb chops I smoked them with a fruit wood (I forgot, apple or cherry) and they came out great. Just season with a bit of salt and pepper and smoke to med rare.
My BIL who doesn't eat lamb, tore them up after his friend tried and loved them. So much for having a closed mind.
My BIL who doesn't eat lamb, tore them up after his friend tried and loved them. So much for having a closed mind.
Posted on 4/1/13 at 9:42 pm to TomballTiger
Do this...copied from a thread this past weekend:
I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):
2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more
Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.
Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.
I did several of my roasts on the grill using a marinade/rub similar to this(no exact measurements):
2 bunches of flat leave parsley
10 or so sprigs of rosemary(leaves only)
4 cloves of garlic
4 to 8 anchovy filets
Salt and pepper to taste or Cavender's Seasoning to taste
Olive oil...a cup or more
Combine all ingredients but the olive oil in the FP. Blend and slowly pour in oil to form a loose paste, like a pesto.
Rub the leg down and let the meat come to room temp or close to it. Grill to rare to med rare/rare...works great for racks, too.
This post was edited on 4/1/13 at 9:50 pm
Posted on 4/1/13 at 10:10 pm to TomballTiger
Don't cut them. Cook it whole until 140 which is medium rare for lamb. It's about 5 degrees more for lamb versus beef. Let rest then cut into chops. I season with bit of oil, salt and pepper. I spoon pesto on the plate and when I cut them I lay over the pesto and sprinkle a bit of sea salt on the red meat.
Posted on 4/2/13 at 8:10 am to Martini
you guys are the best. many thanks!
Posted on 4/2/13 at 8:32 am to TomballTiger
Posted on 4/2/13 at 8:35 am to Martini
Medium rare for rack of lamb is 125 to 130, not 140. 140 would be on the very high side of medium rare and I wouldn't chance it. If anything, lamb is ok on the lower side vs. the higher side. I cooked mine to 125 then took it out of the over and covered it loosely with foil and let it rest for 10 minutes. It was a perfect medium rare.
Posted on 4/2/13 at 8:57 am to nikinik
quote:And by the time the meat rested under the foil for 10 minutes, the temp was around 140, genius.
Medium rare for rack of lamb is 125 to 130, not 140. 140 would be on the very high side of medium rare and I wouldn't chance it. If anything, lamb is ok on the lower side vs. the higher side. I cooked mine to 125 then took it out of the over and covered it loosely with foil and let it rest for 10 minutes. It was a perfect medium rare.
Posted on 4/2/13 at 9:32 am to TomballTiger
Season with salt and pepper, sear in a skillet/saute pan, then into a 400 F oven for about ten minutes, rest for five.
Posted on 4/2/13 at 12:36 pm to NaturalBeam
quote:
And by the time the meat rested under the foil for 10 minutes, the temp was around 140, genius.
A rack of lamb resting for 10 minutes will bring the temperature up 5 degrees..not 15.
Not to mention...if your theory is correct, then by cooking it to 140 and letting it rest, it would be 150. Welcome to your ruined rack of lamb.
If you're going to try to put someone in their place, you should know what you're talking about.
This post was edited on 4/2/13 at 12:40 pm
Posted on 4/2/13 at 1:53 pm to nikinik
You said you cooked it to 125 then let rest for 10 minutes - it will easily rise 10 degrees, maybe 15 depending on the foil wrap. Thus, you enjoyed 135-140 meat.
Posted on 4/3/13 at 10:10 am to NaturalBeam
Um no. Considering I've cooked in several competitions, won some, own a restaurant and am a pop up cook...I would think it's safe to say that I know what I made and what I ate. The OP can decide for themselves if they want to cook it to 125 or 140.
Posted on 4/3/13 at 10:18 am to nikinik
quote:So you didn't say the above? Or you said that after covering and resting for 10 minutes, the temp was still 125, after you had cooked it to 125?
I cooked mine to 125 then took it out of the over and covered it loosely with foil and let it rest for 10 minutes
I didn't realize that winning competitions gave you access to meat that didn't rise in temperature upon covering and resting. Where do us amateur cooks obtain this magical meat?
This post was edited on 4/3/13 at 10:20 am
Posted on 4/3/13 at 10:39 am to Martini
quote:
It's about 5 degrees more for lamb versus beef
I actually didnt know this.
To the OP: Dont cut the rack. I've cooked one in the oven in a cast iron pan uncovered several times. Season heavily with salt/pepp, garlic, rosemary, oil. I've brought them out when they hit about 135-140.
Posted on 4/3/13 at 11:54 am to NaturalBeam
quote:
So you didn't say the above? Or you said that after covering and resting for 10 minutes, the temp was still 125, after you had cooked it to 125?
That's exactly what I said. I said that 125-130 is medium rare. When I took it out at 125 and covered it loosely with foil and let it rest, the temp was then 130...which was perfect. Cooking to 140 (which is what you suggested), then letting it rest...even going up in 5 degrees (although you are saying it would go up 10-15 degrees in that time), it would still be overcooked. Don't take my word for it. Ask any chef. This board is used as a means to help others with cooking and to give suggestions and feedback. You suggested cooking to 140. I said by the time it rested, it wouldn't be medium rare. To each his own.
This post was edited on 4/3/13 at 11:56 am
Posted on 4/3/13 at 12:15 pm to nikinik
I never said cook it to 140 - I said that if you cooked it to 125, then covered and rested, you would wind up with meat around 140. Obviously if you cook it to 140, cover and rest, you will have over-done meat.
The meat I use easily rises 10 degrees, sometimes 15. Oh well
The meat I use easily rises 10 degrees, sometimes 15. Oh well
Posted on 4/3/13 at 12:17 pm to NaturalBeam
quote:
You said you cooked it to 125 then let rest for 10 minutes - it will easily rise 10 degrees, maybe 15 depending on the foil wrap.
doubt it would rise that much if you tented it
Posted on 4/3/13 at 12:27 pm to Rohan2Reed
quote:
doubt it would rise that much if you tented it
Precisely my point.
quote:
I didn't realize that winning competitions gave you access to meat that didn't rise in temperature upon covering and resting.
And while my experience doesn't give me access to meat that doesn't rise in temperature, it does give me the knowledge of knowing what temperatures in certain meats will give me the level of doneness that I'm looking for, and it also gives me the knowledge of knowing how much said meat increases in temperature when resting (depending on the method of rest...tight foil, tenting, no foil, etc.) But even knowing these things, I still use a meat thermometer because one never wants to chance it...especially with an incredible steak or a very expensive rack of lamb.
This post was edited on 4/3/13 at 12:33 pm
Posted on 4/3/13 at 12:33 pm to nikinik
Whole lot of dick swinging in this thread 
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