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Started By
Message
Rack of lamb? Help please
Posted on 1/2/15 at 2:10 pm
Posted on 1/2/15 at 2:10 pm
I may have eaten lamb once before. The DW is curious about it and bought some today. Pretty sure I'll be cooking it. I need help. No idea what to do with this. I am open to grill, smoker, oven, stove, whatever. Thanks.
8
Posted on 1/2/15 at 2:30 pm to AlxTgr
Take one bunch of flat leaf parsley and put in the food processor. Add 2 or 3 cloves of garlic, a small tin of anchovies, @1/2 T of good fresh black pepper, 1/2 T of Cavandar's Greek seasoning and 1 to 2 T of fresh rosemary. Turn on the FP and slowly add evoo until you have a thick paste.
Season the racks with the Greek seasoning and a little pepper. Rub generously with the parsley and anchovy paste. Let sit an hour or so.
Add a few T of evoo to a large, hot skillet. Sear all sides of the rack for @ 2 minute each on med high. Then pop the skillet into a 450 degree oven for @5 to 6 minutes. Pull, rest for 5 minutes, carve and enjoy a med-rare rack of lamb.
Season the racks with the Greek seasoning and a little pepper. Rub generously with the parsley and anchovy paste. Let sit an hour or so.
Add a few T of evoo to a large, hot skillet. Sear all sides of the rack for @ 2 minute each on med high. Then pop the skillet into a 450 degree oven for @5 to 6 minutes. Pull, rest for 5 minutes, carve and enjoy a med-rare rack of lamb.
This post was edited on 1/2/15 at 2:32 pm
Posted on 1/2/15 at 2:33 pm to OTIS2
quote:is leaving this out fatal?
anchovies
Posted on 1/2/15 at 2:36 pm to OTIS2
I do mine like Otis, grab every fresh herb I can out of the garden and puree. S&P, garlic, and some green onion.
Posted on 1/2/15 at 2:37 pm to AlxTgr
quote:
anchovies
is leaving this out fatal?
Yes.
Posted on 1/2/15 at 2:53 pm to AlxTgr
Looking through some pics I found this.
Can't remember how I did this exactly, but it was marinated in coffee, ground coffee and imperial stout (apparently salt and cayenne as well) for 24hrs.
picture taken with potato
Can't remember how I did this exactly, but it was marinated in coffee, ground coffee and imperial stout (apparently salt and cayenne as well) for 24hrs.
picture taken with potato
This post was edited on 1/2/15 at 2:55 pm
Posted on 1/2/15 at 3:39 pm to fightin tigers
I am not happy about this paste business. I found a less complicated thing to do. I'm sure it will not be as good as what you guys do, but may at least give us an idea as to whether or not we will continue to buy this.
Posted on 1/2/15 at 3:41 pm to AlxTgr
I love it grilled. However you cook it, do not over cook lamb. It needs to be pink inside.
Posted on 1/2/15 at 3:46 pm to AlxTgr
Reverse sear that bad boy.
Posted on 1/2/15 at 3:48 pm to bdevill
quote:The whole rack, or cut it up in smaller portions? How many ribs per?
I love it grilled.
Posted on 1/2/15 at 3:51 pm to AlxTgr
Either or.. You can grill the rack of lamb with appx 8 ribs on each rack over a low, hot flame.
Posted on 1/2/15 at 3:59 pm to OTIS2
Hey Otis, any good lamb shank recipes? Thinking if making a stew with the ones I bought on sale this AM.
Posted on 1/2/15 at 4:00 pm to AlxTgr
sous viding one on sunday...
cant wait!
cant wait!
Posted on 1/2/15 at 4:21 pm to DEANintheYAY
I've done an osso bucco style off the net. I'll see if I can find it. Was excellent.
This post was edited on 1/2/15 at 4:22 pm
Posted on 1/2/15 at 4:21 pm to AlxTgr
First you heat up the Primo...
Posted on 1/2/15 at 4:28 pm to DEANintheYAY
Posted on 1/2/15 at 6:17 pm to OTIS2
I have cooked many on the Weber kettle. I trim the lamb of excess silverskin and rub with S&P and some granulated garlic.
Set grill for two-zone cooking. I use fire bricks to block off about 1/3 of the space for my fire. Light a chimney of charcoal and, when ready, pour behind the bricks. Add a chunk or two of cherry wood for some mild smoke flavor and color.
Put the lamb on the cool side. Pull when it hits about 125 or however you like it. You can cook it direct at the end to crisp it up if needed, but mine seldom need that.
Let it rest a bit. Slice into chops. By cooking indirect, it will have a nice pink color from edge to edge and stay tender.
Serve with tzatziki sauce and Greek potatoes (simmered in lemon juice and chicken stock).
Set grill for two-zone cooking. I use fire bricks to block off about 1/3 of the space for my fire. Light a chimney of charcoal and, when ready, pour behind the bricks. Add a chunk or two of cherry wood for some mild smoke flavor and color.
Put the lamb on the cool side. Pull when it hits about 125 or however you like it. You can cook it direct at the end to crisp it up if needed, but mine seldom need that.
Let it rest a bit. Slice into chops. By cooking indirect, it will have a nice pink color from edge to edge and stay tender.
Serve with tzatziki sauce and Greek potatoes (simmered in lemon juice and chicken stock).
Posted on 1/2/15 at 8:17 pm to Twenty 49
quote:
Set grill for two-zone cooking. I use fire bricks to block off about 1/3 of the space for my fire. Light a chimney of charcoal and, when ready, pour behind the bricks. Add a chunk or two of cherry wood for some mild smoke flavor and color.
Put the lamb on the cool side. Pull when it hits about 125 or however you like it. You can cook it direct at the end to crisp it up if needed, but mine seldom need that.
Let it rest a bit. Slice into chops. By cooking indirect, it will have a nice pink color from edge to edge and stay tender.
Serve with tzatziki sauce and Greek potatoes (simmered in lemon juice and chicken stock).
This looks excellent but I would hit it with a butane torch after the smoke for a little char. I did one similar to this last Sunday and it was excellent.
Posted on 1/2/15 at 9:38 pm to OTIS2
Good lord this will be bookmarked
Posted on 1/2/15 at 10:11 pm to AlxTgr
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