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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.


  • YnoYno Posts: 488
    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

  • dmchicagodmchicago Posts: 3,811
    Just don't put too much herb on the lamb. You never come back from that.

    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
  • jtcBoyntonjtcBoynton Posts: 2,798
    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: 29,803
    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 maine

    you can lead a fish to water but you can not make him drink it
  • calikingcaliking Posts: 16,835
    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: 4,088
    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

    Caliking said:   Meat in bung is my favorite. 
  • posterposter Posts: 997
    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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