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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
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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, crushed1 tablespoon fresh rosemary leaves1 teaspoon fresh thyme leavesPinch cayenne pepperCoarse sea salt2 tablespoons extra-virgin olive oil
LBGE
AL -
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
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
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. -
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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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.
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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.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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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