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Need Advice for First Lamb Cook

I want to try cooking Lamb for the first time today. First, would bone-in chops or a rack be better? I know its the same except the rack is together. Just wondering about the cook. I know it will be more of a grill than low and slow smoke. I was thinking about a garlic, herb, and olive oil marinade. I saw some recipes with a dijon and herb coverage but haven't tried that. For cooking, I am not sure. I have seen various temps and direct/indirect suggestions. For a medium-medium rare finish temp I was thinking about 130-135? Any suggestions or info is appreciated.

Comments

  • YnoYno Posts: 203
    I love racks of lamb. Chops would be a direct grill, but I do the whole rack indirect at 275 to 300 for about an hour to get to 135. I don't need a separate sear. I don't use mustard, just oil or water to keep the garlic an herbs in place.

    Last time I did these, my lamb hating guests took seconds and asked for leftovers.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
  • I haven't done a rack of lamb yet but lamb chops are easy! I usually go direct between 400-450 and grill for about 2 1/2 minutes per side until IT 135. I usually drop them in the marinade and leave them on the counter while I am getting the grill ready (gives them time to come up to room temp). Here is the marinade I use:

    2 large garlic cloves, crushed
    1 tablespoon fresh rosemary leaves
    1 teaspoon fresh thyme leaves
    Pinch cayenne pepper
    Coarse sea salt
    2 tablespoons extra-virgin olive oil

    LBGE
    SC AL
  • dmchicagodmchicago Posts: 1,596
    Just don't put too much herb on the lamb. You never come back from that.

    Apparently.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • jtcBoyntonjtcBoynton Posts: 2,378
    skip the marinade.  skip the herbs (maybe a herbed butter added after cooking).  skip the oil.  nice crust on the surface and a 130ish internal temp. Salt and maybe pepper (or your favorite brisket rub).  Treat it as you would any other fine steak.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • fishlessmanfishlessman Posts: 24,620
    i get them off the grill 123/125, for me lamb goes down hill as it approaches medium. i like some charring on lamb so i cook it hotter than most
  • calikingcaliking Posts: 12,488
    Ping @Photo Egg 

    His lamb lollipops are some of the best I’ve had. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Thanks. So is the consensus direct or indirect? I see that separated shops should be direct, but what about the rack? I definitely don't want to over cook them.
  • Sea2SkiSea2Ski Posts: 3,289
    Racks I do are indirect. Cook to 122F internal and remove from egg.  Keep indirect setup in place. Open vents and bring egg to 500F. 
    Add rack back in egg to desired crust - usually just a few min.
    Slice tableside or plate immediately.
    They come out pretty good. 



    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • posterposter Posts: 622
    like above I would reverse sear a rack. Have you had lamb before? some hate it some love it. If you haven't or have somebody trying it that hasn't, remove as much fat as possible as it carries a gamey taste some don't like. Also try and get some American or Canadian lamb (depending where your from) over New Zealand for a first timer, the local stuff is a bit milder I find
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