Reverse-Sear Frenched Lamb Chops with Preserved Meyer Lemon-Rosemary Rub
Hello Fellow BBQ Enthusiast.
Firstly, in the spirit of full disclosure I first learned about using this technique from a Dave at Adrenaline Barbecue Company. This is my own spin on it. If you have not seen the video watch it here: https://www.youtube.com/watch?v=6ZxXrJ2wzX0
Frenching a rack of lamb means removing the meat, fat and membranes that connect the individual rib bones. This gives the rack a clean look for an enticing meal. It is a butchering technique that the home chef can do at home with a little practice. You will need a sharp, good quality boning knife. Cut resistant glove are also a good Idea until you get the hang of it. However, you can usually buy Frenched Lamb Racks at your local club store (Costco, BJ’s, Sam’s Club, etc.).
The preserved lemon I use in the recipe we made by yours truly in the winter when Meyer lemons are available. Once preserved and refrigerated they last for months and can be used in a variety of ways. You can find many recipes online. You may use the preserved lemon liquid in place of salt which imparts a deep lemony flavor but is extremely salty. I did not for fear that it would over-power the flavor of the meat.
Ingredients
2 Frenched Lamb Racks. Normally there are two racks to a package. Look for thick, well-marbled meat.
Rub:
3-4 Finely Minced Fresh Rosemary Sprigs
5-6 Sprigs of Fresh Thyme with hard stems removed
3-4 Garlic Cloves
1-1/2 Tablespoon Preserved Lemon with Pulp removed, rinsed and finely chopped
1/4 Sea Salt
2-3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Freshly Ground Black Pepper
Gently warm olive oil in a 6 inch cast iron skillet or small sauce pan over low heat. Mix rub ingredients together well using a fork. This technique is to meld the flavors of the ingredients together and allow them to bloom but not to cook them. Once mixed well turn off heat source.
Preparing Frenched Lamb Rack:
Pat surface of lamb dry with a white bar towel or flour sack cloth.
Remove all silver skin and excess fat. This can take 15-30 mins.
Cut rack into two bone sections.
Apply rub to lamb flesh on all sides.
Return to refrigeration for at least 4 hours but overnight is better.
Grill Setup:
I used a 26.75†Weber Kettle and Adrenaline Barbecues’ Slow n’ Sear Plus and Spin-Grate for two-zone cooking.
Grille Thermometer with grille and food temperature probes
Instant Read Thermometer
Add 10–15 charcoal briquettes and bring grille temp to 225 using your favorite grille thermometer.
Remove lamb from refrigerator and place it on indirect side of the grille. Insert a temperature probe in to the largest lamb chop.
Setup a charcoal chimney starter 2/3 full and light it when the meat temp reaches 80 degrees. Depending on your charcoal brand and the difficulty getting it fully lit you may need to start your chimney sooner. You want the meat to reach an internal temperature of 130-135 which is medium rare.
Once the coals in the chimney are lit add them to your coals and be sure to spread the coals evenly. Sweep once or twice and open the cleaning blades fully.
Remove the grille and meat temperature probes.
Spin the grate 180 degrees and place the lamb chops just over the coal meat side down but not the bones so the don’t become brittle. after 1 minute spin the grate 90 degrees and replace the lamb chops over the coals, this time meat side up for 1 minute. Next flip the chops on their side for about 30 seconds then repeat for the other side. Finally move the lamb chops to the indirect side and and use you instant read thermometer to to verify desired temperature was reached. If not, replace grille lid and allow the lamb chops to cook for another minute or two before rechecking temperature with your thermometer.
Once the desired temperature of 130-135 has been achieved move lamb chops to a heavy duty foil lined container, closing the foil tightly and covering the container.
Now is a good time to toss some fast cooking veggies on the grille. As you can see below I chose corn and asparagus from the finger food group; No utensils required.
Enjoy!
Firstly, in the spirit of full disclosure I first learned about using this technique from a Dave at Adrenaline Barbecue Company. This is my own spin on it. If you have not seen the video watch it here: https://www.youtube.com/watch?v=6ZxXrJ2wzX0
Frenching a rack of lamb means removing the meat, fat and membranes that connect the individual rib bones. This gives the rack a clean look for an enticing meal. It is a butchering technique that the home chef can do at home with a little practice. You will need a sharp, good quality boning knife. Cut resistant glove are also a good Idea until you get the hang of it. However, you can usually buy Frenched Lamb Racks at your local club store (Costco, BJ’s, Sam’s Club, etc.).
The preserved lemon I use in the recipe we made by yours truly in the winter when Meyer lemons are available. Once preserved and refrigerated they last for months and can be used in a variety of ways. You can find many recipes online. You may use the preserved lemon liquid in place of salt which imparts a deep lemony flavor but is extremely salty. I did not for fear that it would over-power the flavor of the meat.
Ingredients
2 Frenched Lamb Racks. Normally there are two racks to a package. Look for thick, well-marbled meat.
Rub:
3-4 Finely Minced Fresh Rosemary Sprigs
5-6 Sprigs of Fresh Thyme with hard stems removed
3-4 Garlic Cloves
1-1/2 Tablespoon Preserved Lemon with Pulp removed, rinsed and finely chopped
1/4 Sea Salt
2-3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Freshly Ground Black Pepper
Gently warm olive oil in a 6 inch cast iron skillet or small sauce pan over low heat. Mix rub ingredients together well using a fork. This technique is to meld the flavors of the ingredients together and allow them to bloom but not to cook them. Once mixed well turn off heat source.
Preparing Frenched Lamb Rack:
Pat surface of lamb dry with a white bar towel or flour sack cloth.
Remove all silver skin and excess fat. This can take 15-30 mins.
Cut rack into two bone sections.
Apply rub to lamb flesh on all sides.
Return to refrigeration for at least 4 hours but overnight is better.
Grill Setup:
I used a 26.75†Weber Kettle and Adrenaline Barbecues’ Slow n’ Sear Plus and Spin-Grate for two-zone cooking.
Grille Thermometer with grille and food temperature probes
Instant Read Thermometer
Add 10–15 charcoal briquettes and bring grille temp to 225 using your favorite grille thermometer.
Remove lamb from refrigerator and place it on indirect side of the grille. Insert a temperature probe in to the largest lamb chop.
Setup a charcoal chimney starter 2/3 full and light it when the meat temp reaches 80 degrees. Depending on your charcoal brand and the difficulty getting it fully lit you may need to start your chimney sooner. You want the meat to reach an internal temperature of 130-135 which is medium rare.
Once the coals in the chimney are lit add them to your coals and be sure to spread the coals evenly. Sweep once or twice and open the cleaning blades fully.
Remove the grille and meat temperature probes.
Spin the grate 180 degrees and place the lamb chops just over the coal meat side down but not the bones so the don’t become brittle. after 1 minute spin the grate 90 degrees and replace the lamb chops over the coals, this time meat side up for 1 minute. Next flip the chops on their side for about 30 seconds then repeat for the other side. Finally move the lamb chops to the indirect side and and use you instant read thermometer to to verify desired temperature was reached. If not, replace grille lid and allow the lamb chops to cook for another minute or two before rechecking temperature with your thermometer.
Once the desired temperature of 130-135 has been achieved move lamb chops to a heavy duty foil lined container, closing the foil tightly and covering the container.
Now is a good time to toss some fast cooking veggies on the grille. As you can see below I chose corn and asparagus from the finger food group; No utensils required.
Enjoy!
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