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Preferred cooking prep for rack of lamb
Posted on 11/16/19 at 8:02 am
Posted on 11/16/19 at 8:02 am
I have a rack of lamb that I’m gonna throw on treager at my buddies house later today. I tried to use the search function but couldn’t find anything. This will be my first time cooking lamb so before using the google I wanted to get the opinion of the board. What’s y’alls go to rub/sauce or prep for a rack of lamb and desired temp 145 or lower?
Thank y’all and Geaux Tigers!
Thank y’all and Geaux Tigers!
5
Posted on 11/16/19 at 8:43 am to SwampBooty
French it. Crown it. Roast it to medium rare. Alton browns got a pretty good how-to. It you don't want to do it yourself, your butcher can french it for you, but you lose all those little bits of rib meat that you could use to do something else with, like grind up with some equal parts pork and beef to make some delicious meatballs.
LINK
LINK
It's not that hard to do and your guests are gonna be talking about it for years.
Lamb loves mint, so some mint accompaniments would be welcome. Mint jelly is always welcome with lamb. Rosemary as well.
LINK
LINK
It's not that hard to do and your guests are gonna be talking about it for years.
Lamb loves mint, so some mint accompaniments would be welcome. Mint jelly is always welcome with lamb. Rosemary as well.
This post was edited on 11/16/19 at 8:54 am
Posted on 11/16/19 at 8:56 am to SwampBooty
I keep it simple. Get the 2-pack of racks from Sam’s. Dry brine with kosher salt a couple hours before if I think to. Add cracked black pepper.
Chimney starter of lit briquettes on one side of Weber kettle behind fire bricks. Couple pieces of cherry wood. Meat on the other side to cook indirect until it hits about 125 to 135. Takes about 30 to 40 minutes. The cherry wood gives it a hint of smoke and good color.
Serve with tzatziki style sauce. Yogurt mixed with lemon juice, olive oil, cracked pepper, and finely diced cucumber.
A simple side is peeled and quartered potatoes, simmered in chicken stock and lemon juice.
Chimney starter of lit briquettes on one side of Weber kettle behind fire bricks. Couple pieces of cherry wood. Meat on the other side to cook indirect until it hits about 125 to 135. Takes about 30 to 40 minutes. The cherry wood gives it a hint of smoke and good color.
Serve with tzatziki style sauce. Yogurt mixed with lemon juice, olive oil, cracked pepper, and finely diced cucumber.
A simple side is peeled and quartered potatoes, simmered in chicken stock and lemon juice.
Posted on 11/16/19 at 9:02 am to SwampBooty
Season with whatever. Salt pepper, finely chopped rosemary or even the Cavender’s Greek Seasoning.
Get a sear but don’t go over medium rare and rest. I like to then cut into double chops and you can make anything to serve with. A pesto, chimichurri or just a board sauce.
They don’t take long to cook.
Adam Perry Lang Board Sauce
APL standing rib with board sauce
I’ve made the second one a few times and will do the first soon. But anyway, it shows the board sauce which is great and you can use whatever herbs you want.
Lamb use maybe some rosemary, thyme, mint and parsley. Maybe some sage too and oregano.
Get a sear but don’t go over medium rare and rest. I like to then cut into double chops and you can make anything to serve with. A pesto, chimichurri or just a board sauce.
They don’t take long to cook.
Adam Perry Lang Board Sauce
APL standing rib with board sauce
I’ve made the second one a few times and will do the first soon. But anyway, it shows the board sauce which is great and you can use whatever herbs you want.
Lamb use maybe some rosemary, thyme, mint and parsley. Maybe some sage too and oregano.
Posted on 11/16/19 at 10:59 am to TigerstuckinMS
Thank y’all!
Posted on 11/16/19 at 2:30 pm to SwampBooty
Probably too late but I completely agree with the Cavendar's. I smear harrissa on them then season with Cavendar's, pepper, and sous vide with a few sprigs of rosemary in each rack.
Finish on the grill and serve with tzaziki.
Finish on the grill and serve with tzaziki.
Posted on 11/16/19 at 2:53 pm to SwampBooty
Simple as possible- Taste the lamb
Posted on 11/16/19 at 5:06 pm to nwacajun
quote:
Simple as possible- Taste the lamb
This
Posted on 11/16/19 at 6:46 pm to SwampBooty
I did a loin roast stuffed with garlic, rosemary and thyme salt & pepper. Sous vide @133 for 3.50 hrs.
Then finished on grill with an olive oil and lemon spritz.
Then finished on grill with an olive oil and lemon spritz.
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