Need Advice for First Lamb Cook

djtech2k

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.

Yno

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.

TideEggHead

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

dmchicago

Just don't put too much herb on the lamb. You never come back from that.

Apparently.

jtcBoynton

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.

fishlessman

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

caliking

Ping @Photo Egg 

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

djtech2k

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.

Sea2Ski

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. 

poster

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