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Kirkland rack of lamb

Hans61Hans61 Posts: 3,749

Plan is to Olive oil and season with cavenders thinking a forward sear on the kettle and pulling when IT hits 130-135.

ive never cooked these before but always been curious. I don’t have any mint sauce. Is that a mistake should I pick some up before grilling in a few hrs?

if if anyone has any advice or a better game plan please chime in :-)


“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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Comments

  • LegumeLegume Posts: 9,862

    If you can swing it, fresh rosemary, garlic & lemon with the olive oil. Don’t be shy with them.

  • LegumeLegume Posts: 9,862

    One more thing, lamb fat tends to flare quite a bit so don’t go too far away.

  • Hans61Hans61 Posts: 3,749
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • LegumeLegume Posts: 9,862

    I’m not familiar with cavenders, but it looks like a seasoning blend with s&p, garlic and oregano, I always salt and pepper the chops anyway, so go for it.. Chop some rosemary and fresh garlic and add that too. Squeeze a little lemon over the meat when you pull it off.

  • Sea2SkiSea2Ski Posts: 3,566

    I do a reverse sear. Low, slow and indirect to about 105 or 110, then remove roast and get egg to about 500F and stay indirect. Put egg back in and go to target temp.

    i to use salt, pepper, garlic and rosemary. OR I use a light hand with dizzypig red eye express.

    I never use mint jelly because I do not like it.

    With that being said, I do also have cavenders but have not used it on meat. I use it on snowpeas and other veggies.


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • Hans61Hans61 Posts: 3,749
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • dstearndstearn Posts: 1,386

    Cavenders Seasoning is my go to for Greek Lamb chops. You may want to consider cutting the roast into individual chops or even double cut chops.

    I usually cook them direct like a steak and squeeze some lemon on the prior to pulling then off the Egg.

  • Hans61Hans61 Posts: 3,749

    Is the meat supposed to have a strong and pungent funkiness?

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Hans61Hans61 Posts: 3,749

    Wife smelled and said hell no, so we’re returning it I guess. Hopefully try again later in the week.

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Hans61Hans61 Posts: 3,749
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Sea2SkiSea2Ski Posts: 3,566

    That is odd. It will have a mild smell, which once you know what it is, you will associate it with lamb. But normally it is not a strong smell.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • mEGG_My_DaymEGG_My_Day Posts: 1,419

    Always listen to your wife in these situations. I’ve never found raw lamb to have a funky smell. Sounds spoiled to me.

    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • LegumeLegume Posts: 9,862

    As @dstearn says, cut into double chops before you grill when you get a fresh rack. Every chop gets an end sear that way. I also reverse sear them.

  • SmokeyPittSmokeyPitt Posts: 10,310

    Great advice with the rosemary and garlic. Hopefully you get another try soon. I don't care for mint jelly either. I really like horseradish sauce like you would use with prime rib.



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • mahenryakmahenryak Posts: 1,320

    I've had to return one of those before due to the same reason.

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • ToxarchToxarch Posts: 1,838

    It will have a lamb meat smell but I never thought it was that strong.

    I cook them about once, maybe twice a month. Season them with a variety of different rubs, different one each cook. There is a really good rosemary Panko breaded recipe. I'll have to find it. It's an oven recipe but Works great indirect on the egg.

    I always trim the silver skin, thin out half the fat, peel the membrane if there is one, oil, season, sear on a cast iron, then indirect on the egg at 325 until there's an internal temp of 125-128 then pull and rest 5 mins. I never cut it smaller like the others suggested. I'm not after end pieces. Don't go over 135 or you start to get the gamey taste that turns people off from lamb. The more done, the worse it tastes. I never use any jelly or lemon or anything when done. I like it rubbed, cooked and served.

    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • njlnjl Posts: 1,079

    I just sprinkle with kosher salt, and half way through the cook smear the top side with country dijon mustard and crushed garlic. There is a lot of fat on these, but it's the good fat (flavor) and should be eaten.

  • jtcBoyntonjtcBoynton Posts: 2,497

    It is a good thing that you do not have any mint sauce.

    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.
     
  • bgebrentbgebrent Posts: 19,726

    I made the mistake of throwing one out due to vac package smell. Don’t let the wife smell it, give it a rinse and roll on. Good advice above.

    Sandy Springs & Dawsonville Ga
  • YnoYno Posts: 238

    I have cooked lots of lamb racks from Costco, but always the ones in the 'specials' butcher case. I have never bought a cryovace package. Never had a problem. We did buy a cryo pack of spareribs once, and they stunk to high heaven. Ynette just about yorked when we opened the package. They went back to the store, and since then we have been buying all our pork at a Mexican grocery store in the neighborhood. They have great pork: ribs, butts, loins, whatever. Pretty decent beef ribs and roasts, but not so much of a selection on steaks.

    Lamb does smell different from beef or pork, but even from a cryovac bag it shouldn't smell nasty.

    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.
  • YnoYno Posts: 238

    And also, that radioactive green jelly is an abomination. Rosemary and a little mint on the lamb is better. Or get a good mint sauce made with real mint, not mint flavoring.

    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.
  • KiterToddKiterTodd Posts: 2,276

    How was it!?!?? I need to see pictures of this cook!!!

    😀

    LBGE/Maryland
  • Brisket_FanaticBrisket_Fanatic Posts: 2,816

    @Photo Egg does some really good chops!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • Photo EggPhoto Egg Posts: 9,487

    Thanks, and I think he is on track with his above ideas. Love that rub!

    Thank you,
    Darian

    Galveston Texas
  • Hans61Hans61 Posts: 3,749

    I had to scrap the project because wife smelled and it was too strong for her out of the package. I generally lean towards thinking things are fine and I was even questioning it , Going to try and get another to do later this week

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • abtaylor260abtaylor260 Posts: 117

    cover the gameness with sweet, try lamb Lolly pops. I saw on tv they looked mouth watering. Google it

  • KiterToddKiterTodd Posts: 2,276

    Bummer. I open some pork and lamb and question the strong smell. It's usually just a strong smelling meat but I don't cook lamb often enough to really know. Ahh well, if the next one smells the same, just roll with it!

    LBGE/Maryland
  • LegumeLegume Posts: 9,862

    Fwiw, I usually get lamb racks at Sam’s, same quality but they come in a two pack and are a bit cheaper.

  • Photo EggPhoto Egg Posts: 9,487
    edited April 17

    Pull them out of the cryo pack and rinse them off in the sink.

    Pat/rub dry with paper towels. If you don't rinse at least pat them real dry. Trim away nearly all the fat. Lamb fat is acquired taste and I don't have it. Way different than beef.

    Very light coat of Olive oil. I like your spay idea. Season as above.

    I have had some smell stronger than others but always more than beef.

    This was a larger rack, top are lamb pops.


    Thank you,
    Darian

    Galveston Texas
  • zahuliozahulio Posts: 123

    I cook these Kirkland Lamb racks all the time. When opening the package, I have noticed sometimes the smell is excessive. Still, once cooked they came out delicious.

    I've been using Spiceology KQ2, which has activated charcoal and makes a wonderful crust/bark. I also reverse sear as others have mentioned...usually to medium, but my Middle Eastern friend once encouraged me to cook to well-done. I was surprised it still came out delicious without any gamey flavor.

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