Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Delicious rack of lamb

FluffybFluffyb Posts: 1,815
edited 1:56PM in EggHead Forum
Was looking for a recipe the other day in an old cookbook, Best Recipes from the L.A. Times, published in 1990. You know it is a good cookbook when there are splatters throughout! While paging through I saw a recipe from Trader Vic's in Beverly Hills, one of my old haunts from the 80's, for Indonesian Lamb. Had almost all the ingredients so gave it a try.

As JL says, "The Raws"

Into the marinade

Since we only had 1/2 a rack of lamb, I picked up a snow crab cluster at the market to make a salad with.

Put some of the marinade over sweet potatoes.

Put the potatoes on the egg at 375 for about 20 minutes, then bumped it up to 400 and added the lamb for an addtional 15 minutes.

Perfectly medium rare lamb! The salad was exceptional too.

And Bella enjoyed a bone or 2.

Here is the recipe. The combination of flavors was outstanding. I didn't have curry powder, so used sate seasoning & turmeric instead.

Indonesian Rack of Lamb
Trader Vic's

1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 clove garlice, minced
3/4 cup oil
1/4 cup vinegar
2 teaspoons steak sauce
3 tablespoons curry powder
2 dashes hot pepper sauce
3 tablespoons honey
1 teaspoon dried oregano
2 bay leaves
1/2 cup prepared mustard
juice & peel of 1 lemon
Rack of lamb w/6 chops

Saute the clery, onion and garlic in oil. Add the next 8 ingredients and bring to a boil. Simmer 2 minutes, then remove from the heat and chill. Add the rack of lamb to the mixture and marinate for 4 hours. Drain the meat and put on the egg stablized at 400 for approximately 20 minutes, turning once. Baste with leftover marindade.


  • BeliBeli Posts: 10,751
    TKS Teresa, a delicious combination of flavours love indonesian cooking ;)
  • cookn bikercookn biker Posts: 13,407
    That's a beautiful meal!
    Interesting recipe. I'll keep that and try it. What steak sauce did you use Teresa?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • FluffybFluffyb Posts: 1,815
    Thanks Beli!
  • FluffybFluffyb Posts: 1,815
    Molly, I used A-1. I think Heinz 57 would work well though, a sweeter flavor. And cooking the marinade really brought all the flavors out.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    A mighty fine Raws pic it is! ;) As always your plating is surpurb BUT I have issues. White dog, white carpet and red sause. Looks like a recipe for disaster! :laugh:
  • rsmdalersmdale Posts: 2,472
    Teresa looks great!! If I could get my wife to try Lanb I would try this-looks like I will be cooking for myself one of these days.


  • FluffybFluffyb Posts: 1,815
    I know, she is just a little spoilt. But there wasn't any sauce left on the bone and it is a $10 rug from Walmart, so we were good.
  • Little StevenLittle Steven Posts: 28,817

    Lamb looks perfect. If you like Indonesian flavours check out my sate in recipes under pork. Think I will be doing the marinade on lamb real soon.



    Caledon, ON


  • FluffybFluffyb Posts: 1,815
    Thanks! I'll check it out.
Sign In or Register to comment.
Click here for Forum Use Guidelines.