Kirkland rack of lamb

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

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.

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

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.

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.

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

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.

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

😀

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

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

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

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.