Afternoon Lamb

Ragingirishman2 · July 24

I picked up a rack of lamb chops at Costco after watching a video on YT about them. I didn’t follow the video at all as I didn’t have time to prep it.

These were rubbed with Dijon mustard and seasoned with Montreal seasoning. They were cooked direct until about 150ish. I overshot the temp a bit but I think they turned out wonderful.

This was my first time cooking lamb but it won’t be the last.

Ozzie_Isaac · July 24

Lamb on the grill is tasty!

No matter how I personally cook lamb, I make sure the fat can drip away and don’t want the lamb sitting in its own fat while cooking. I find it to gamey for my tastes when allowed to sit in its fat.

Ragingirishman2 · July 24

I was told that the Dijon takes away any gamey taste. Zero gamey taste, and the fat did render well. These were approved by my daughter, a self professed lamb connoisseur. 🤣

Ozzie_Isaac · July 24

Ragingirishman2 said:

I was told that the Dijon takes away any gamey taste. Zero gamey taste, and the fat did render well. These were approved by my daughter, a self professed lamb connoisseur. 🤣

Nice! Will have to give that a shot.

johnmitchell · July 24

You nailed that😋😋😋

lousubcap · July 25

Love lamb in any configuration especially chop derivative. You nailed those as said above. I run raised direct 350-375*F for around 30 minutes til the desired finish temp. Lamb, rosemary, garlic, thyme, ground black pepper and olive oil paste. As good as it gets.

kl8ton · July 25

I will have to try chops. Those look great! I usually do a leg of lamb at Easter time. It is always a hit!

caliking · July 25

Nice rack!

I don't think the mustard would impact flavor, as such. Costco lamb is usually Australian, or from New Zealand, and has been consistently good. Can’t recall their lamb ever tasting overly gamey.

@Photo Egg would make lamb lollipops at eggfests (with Cavender’s Greek seasoning IIRC), that were delicious. Definitely worth trying.

Ragingirishman2 · July 26

lousubcap said:

Love lamb in any configuration especially chop derivative. You nailed those as said above. I run raised direct 350-375*F for around 30 minutes til the desired finish temp. Lamb, rosemary, garlic, thyme, ground black pepper and olive oil paste. As good as it gets.

I’ll give that recipe and config a go. I have another rack to cook in the next few days.

Ragingirishman2 · July 26

caliking said:

Nice rack!

I don't think the mustard would impact flavor, as such. Costco lamb is usually Australian, or from New Zealand, and has been consistently good. Can’t recall their lamb ever tasting overly gamey.

@Photo Egg would make lamb lollipops at eggfests (with Cavender’s Greek seasoning IIRC), that were delicious. Definitely worth trying.

I’ll look for that seasoning. The wife mentioned my large collection of seasonings the other day. She won’t notice one more. 🤣

Orsi · September 19

Australian lamb is most like North American and is often what is served in restaurants here in the Great White North. New Zealand lamb has often been raised on grass due to their climate offering plenty of pasture and therefore is more "gamey" in flavour. Don't know if things have changed but that was the way it was when I had a commercial flock.

johnmitchell · September 19

I agree with the above. We found South African lamb has a totally different taste as the veld/ pasture that they graze in has a lot of natural herbs which add a nice flavor a kind of sweetness. But I guess you like what you grew up on. Love lamb😋😋

johnmitchell · September 19

Ragingirishman2 · September 19

I’ll be on then lookout at my butcher for the different varieties of lamb. It’s a new favorite in the house

Afternoon Lamb

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