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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Rack of Lamb

Gandolf
Gandolf Posts: 926
edited November -0001 in EggHead Forum
I posted this in the "New Universe" but haven't gotten any responses. From other messages there, it seems that posts to the new site do not find there way to this site.[p]I bought my first leg of lamb today and have no idea what to do with it. I've searched the site but not found any recipees. I know I've seen one or two, but can't find them. Any good ideas out there? thanks
· Share on FacebookShare on Twitter

Comments

  • stormyddog
    stormyddog Posts: 43
    This is a pretty easy recipe for your first time, tastes great, won't offend anyone and pretty hard to mess up. Good Luck[p]http://www.dizzypigbbq.com/recipesLambChops.html
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    which one?
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Gandolf
    Gandolf Posts: 926
    stike,
    Rack
    · Share on FacebookShare on Twitter
  • Dos Huevos
    Dos Huevos Posts: 368
    Gandolf,[p]We do the leg as follows:[p]Ingredients:
    1 approx. 5 lb. leg of lamb
    3 Tablespoons lemon juice
    1 Tablespoon curry powder
    1 cloves garlic, crushed
    2 teaspoons salt
    ¼ teaspoon pepper
    2 onions, finely chopped
    ½ cup dry vermouth
    1/8 cup water (add water last, not too much)[p]Directions:
    Preheat Egg to 450 degrees[p]Sprinkle leg with lemon juice
    Mix garlic, curry, salt and pepper with water to make a paste
    Spread the paste over the top of the leg of lamb (with the leg fat side up).
    Place lamb on rack in vrack.
    Place v-rack on grid for 30 minutes at 450.
    Remove v-rack and place it in a drip pan, then put it back on the grid, lowering the Egg temp to 350 in the process.[p](if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc.)[p]Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.[p]Return lamb and cook until meat thermometer reads 145
    degrees for medium (at the wide end of the leg).

    Let lamb sit for 10 minutes prior to slicing.

    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Gandolf,
    well
    i got a rack for new year's eve, and when our guests cancelled, i decided to freeze it. so i haven't done it yet.[p]what i can offer is that i was going to do a very simple classic roast... salt/pepper/oliveoil/rosemary/misc. other herbs[p]dunno what to tell you re: time/temps. i am going to check a few cookbooks, but i'm thinking sear all sides, remove from the egg, let dome temp stabilize at 325/350 or so, and put on til rare/medium rare.[p]lamb is best rare-ish. [p]i'll save later racks for wacky sauces, etc., i like to do the first cook on anything new in the generally accepeted 'classic' manner so that i can have a baseline.
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Gandolf
    Gandolf Posts: 926
    stike,
    Thanks, I'm going to give it a shot. Here's hoping!!
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Gandolf,
    whaddaya mean 'thanks'?[p]i didn't say anythingother than 'i dunno anything'
    hahaha
    good luck
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Gandolf
    Gandolf Posts: 926
    stike,
    Yea, I kinda figgured that out! :) I'll let you know what I do with them.
    · Share on FacebookShare on Twitter
  • Gandolf
    Gandolf Posts: 926
    stormyddog,
    Thanks. Tonight is the night.
    · Share on FacebookShare on Twitter
  • Gandolf
    Gandolf Posts: 926
    Gandolf,
    They turned out great. I slathered on a mixture of balsamac vinegar, soy sauce, rosemary and black pepper and covered and put in the fridge for a couple hours. Got the large BGE set at about 650. The medium BGE was at 400 with sweet potatos baking away. Added some Kosher salt, and seared the racks of lamb for about 4 minutes on each side, then transfered to the medium BGE, which was at 400, for about 12 or 13 minutes until internal temp was about 135. Took them off, let them sit for about 10 minutes and served. They were excellent!! Thanks everyone for your help. I'll definitely do these again.[p]Dave
    · Share on FacebookShare on Twitter

Categories