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7 replies

Rack of Lamb (first try)

FM Former Member
I happened to be cruzing the costco meat isle and found a nice 2# rack of lamb in my cart. Since I already had some hens picked out for lunch this week, I thought I would take this rack for a little smoke-test spin.

Removed silver skin(fell?) and coated generously w/olive oil
Mixed equal parts of fresh minced rosemary and garlic with 1/2tsp each salt and pepper
Hand pressed mix onto oiled meat. Wrapped with plastic wrap and into fridge for a while (6 hr was all I had time for)

1 oz of pecan @ 235 shooting for 140 internal.

Placed drip pan under lamb with 1 1/2 cups of water mixed w/ 1 package "au jus" gravy mix (it was all I had - no beef stock handy) plus one sliced onion and 3 smashed cloves of garlic. Gonna try a reduction sauce

Pulled at @140 and seared (for looks more than anything) on very hot grill for 90 sec(or so) per side (flames a rolling)

Strained drip pan and heated in sauce pan

Served with tomato/basil/mozzarella salad, asparagus and a spoonful of reduction sauce.

It was a hit. Tender, melt in your mouth good. Absolutely no "gamey" taste at all. Smoke flavor was spot on. The reduction sauce was pretty good for no recipe

The only negative is the price, but man what a delicacy
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FM Former Member
quote:
Originally posted by Todd G.:Good news is the leg of lamb you overlooked this time will feed twice as many and taste just as good. Smiler
lol on the uptown plates - wife got em' at wally world. Is the Leg of Lamb as tender as the rib rack?
quote:
Originally posted by Pags:With 1 oz of wood, was there much smoke flavor?
I thought the smoke flavor was nice - not heavy not light. I cut this wood in 3/16" slices(for quick smoke), so 1oz has a lot of surface contact and makes a lot of smoke.
FM Former Member
Hi OakHillSmoke,

I'm not the one to ask on that. I usually like dry reds but that would have been a lil much with the lamb and sides we had. I happened to have a chilled bottle of J Roget extra dry($5 - do not open indoors!) and it was perfect. (Wife like it too much - went to sleep on sofa - hey that's my spot)
P pagsMember
I'm not a wine expert, but I do live out here in wine country and have visited a few of the wineries. Actually, besides visiting Napa/Sonoma valley a few times, we like to visit some of the boutique wineries in the gold country foothills outside Placerville and Fairplay, CA. Wink

Try a Pinot Noir. It's a mild red and should pair well with chops. At least it's paired well for me in the past. A rose could pair well, but I find it too sweet for me (not my wife). Cool
FM Former Member
Hi redoakNC
As an Australian and a connoisseur of lamb the way you cooked that lamb and described it was poetry at it's best. I am sitting here (at work) and wishing I was back home and duplicating your cook We eat lamb at least 3 times a week. last night it was Thai Panang Curried lamb steaks. I cooked the lamb steaks on the grill and then added them to the curry sauce and simmered for a few minutes.

I love a Merlot with Lamb when it is cooked with rosemary and garlic. I generally butterfly a 1/2 leg, marinate it with lemon juice, rosemary and garlic and then grill it.

I will give your recipe a go.

Cheers
Phil aka Captain Cook

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