First Time Doing French Rack of Lamb

[STEbbq]

So I have reviewed Meathead’s work on the topic. I may have done a leg of lamb at some point but it has been a while.

https://amazingribs.com/tested-recipes/lamb-recipes/herbed-lamb-lollipops-recipe/

So, basically treat this like a steak and smoke to say 125 and sear to 140 for medium? With Dolly’s rub? It seems pretty simple. Anything I am missing?

This is for New Year’s Day.

[texastweeter]

I like to marinade in sheep dip first, but you got the general idea down

[STEbbq]

I also need to look up SV cooks.

[Huskee]

Honestly I'd say skip the SV with a good rack of lamb. It is soooo tender already.

[STEbbq]

Huskee the SV steps for rack of lamb are essentially the same as I’d do for steak. I guess I will have to put this up to a family vote!

[KimO]

I use Steven Raichlen's recipe for Mediterranean Grilled Rack of Lamb. It has a nice tasting paste/rub on it and he grills rather than smokes it. If you want the recipe, let me know, I have it in Paprika. Otherwise, let us know how it turns out, I have always wanted to try smoking it!

[bbqLuv]

Lamb chops in a roast. Haven't had lamb for a couple of years. Thanks for the reminder.
You Done Good

[Huskee]

A proper rack of lamb is near heavenly. My SIL recently had us over for her version, which was a slight twist on Robert Irvine's recipe, and it was one of the best pieces of meat I've ever tried. It wasn't even grilled.

[Huskee]

My SIL used smoked paprika in place of regular to give it a very subtle smoke flavor, and it worked very well.

[STEbbq]

Well, the family voted for this one so I may not be smoking it at all. We will probably skip the potato cakes etc. as we have our own sides.

https://www.foodnetwork.com/recipes/robert-irvine/roasted-rack-of-lamb-with-rosemary-pomegranate-sauce-and-goat-cheese-potato-cake-recipe-2124470

[Huskee]

STEbbq I have no doubt it will be great based on good the other one is! He's a great chef.

[Troutman]

I just like going with an herbaceous rub made into a paste and grill to medium rare. Grilling makes for a better flavor than just in an oven or a broiler.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/lamb-recipes/625458-delicious-lamb

[STEbbq]

Steve, this looks (as usual) outstanding. I may repurpose a few ideas here for my rosemary Pomegranate version.

[Willy]

IMHO the best way to cook a rack of lamb is to slice it into individual bones, hit it with some s&p, then sear quickly on a hot surface like flat side of Grill Grates to get a nice crust on both sides of each chop. Assuming you sear long enough (say, 45 seconds plus), it can't be too rare cuz the chops are so thin. If a marinade is a must, try EVOO, balsamic, fresh minced garlic, and fresh rosemary, (plus s&p) for a few hours.

Manna from heaven.