Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Lamb Lollipops video using Meathead's recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    I've being doing rack of lamb for 10-15 years. We used to buy the loin chops, but now it's always a rack (both from Costco, of course). I got this originally as a recipe for "lamb chops scotta dita", which supposedly translates to "burnt finger", which you get when when you try to steal one of these puppies from a hot grill.

    The big difference in "my" technique is to slice the rack into single bones, then sear for a minute or so per side. I usually find thin beef or lamb to be a sin, but the crust to meat per bite ratio just works for thin ones here, imho. Unless one slices an extra thick rib, I find it hard to say lamb can be cooked too rare. I've always done a marinade of olive oil, salt, pepper, balsamico, garlic and rosemary (this recipe precedes AR by a decade or more).

    We love 'em. Every trip to Costco results in the purchase of a rack.

    Yours look gorgeoso, David Parrish . I may have to try this...old dog, new tricks...

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here