Classic rack of lamb w SPG


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Dang! Everything is so expensive these days.

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Want to enjoy some nice red wine so of course, gotta grill up a SPG RoL.

Countertop dry brining:

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Roasted cauliflower and a goat cheese with fresh figs and honey appetizer.

Hopefully I remember to take more pics.
 
Rich G said:
A favorite meal for me, too, Brett! Looks great! Need to repopulate my freezer with a couple of these.....
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Costco’s finest. I try to buy the heaviest ones so I can render more fat as the lamb meat cooks. That’s where spg dry brine is the secret to deep flavor.
 
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Darryl - swazies said:
Looks good!
I have a rack waiting for any special occasion……
They must have seen me coming as it costed more than that Kirkland brand.
Lamb is delicious……my household won’t eat it…lucky me I guess.
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I know what you mean, my wife isn’t much of a fan so, lamb is a very infrequent feast around here.
Darryl, we should get together and have a lamb feast!🤔
 
Brett-EDH said:
Dang! Everything is so expensive these days.

View attachment 118965

Want to enjoy some nice red wine so of course, gotta grill up a SPG RoL.

Countertop dry brining:

View attachment 118966

Roasted cauliflower and a goat cheese with fresh figs and honey appetizer.

Hopefully I remember to take more pics.
Click to expand...

I think I am going to cook my rack I have patiently waiting for me next Friday........
I have the day off and have to prepare a chili for a chili cook off on Saturday.....I will need some protien and probably have to stay hydrated.
I see the knife skills on the fat side.....is this intended to work like a duck breast maybe?....would you say it is manditory?
Also just wanted to check on the spice rub....was it salt, pepper and garlic?
I don't really have much for a powdered garlic spice anymore....I don't buy that at the grocery store and I was buying a "friend" made powdered right from dried garlic but it didn't have a ton of flavour.
Would you recommend any other spices?
 
Darryl - swazies said:
I think I am going to cook my rack I have patiently waiting for me next Friday........
I have the day off and have to prepare a chili for a chili cook off on Saturday.....I will need some protien and probably have to stay hydrated.
I see the knife skills on the fat side.....is this intended to work like a duck breast maybe?....would you say it is manditory?
Also just wanted to check on the spice rub....was it salt, pepper and garlic?
I don't really have much for a powdered garlic spice anymore....I don't buy that at the grocery store and I was buying a "friend" made powdered right from dried garlic but it didn't have a ton of flavour.
Would you recommend any other spices?
Click to expand...
Yes, crosshatching cuts on the fat cap are necessary IMO as it really helps render the fat as you don’t have enough time/runway to do a slow render. And when you do the dance of direct sear to indirect, it helps build the crispy fat bits which are mouthfeel and flavor/texture. Raw fat tastes disgusting.

You can do a SP and rosemary dust. Garlic is optional and it can burn if you use the wrong garlic type. My dried garlic is granulated garlic. Never garlic powder which is a different product.

Or you can just do SP and press it it and do a countertop during session, say 1 hour.

Less is more as lamb is super flavorful.

Rest the lamb after cooking. And don’t leave a rack of lamb cooking unattended. The fat burn will run away from you and you’ll incinerate the lamb and cause a serious grill fire. You must lay 100% attention until you become more comfortable cooking lamb. And they you’re still going to watch it with more experience under your belt.

Temps are important. Reference my past cooks as your guide as I often list my pull temps.

Enjoy! To us, lamb is one of the best proteins to cook and enjoy. Its flavor is unsurpassed.
 
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