Classic rack of lamb w SPG
- Thread starter Brett-EDH
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
I think I need to “De populate” my freezer of a couple of those!
Tim Campbell
TVWBB Diamond Member
Right on.
Brett-EDH
TVWBB Olympian
The vino was perfect. All fruit with no acid. A very mellowed bottle. Likely right at its end of bottle life. We finished it with some dark chocolate for dessert.
Brett-EDH
TVWBB Olympian
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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ChrisGariepy
TVWBB Fan
Looks amazing I love lamb
Darryl - swazies
TVWBB Platinum Member
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.
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.
Timothy F. Lewis
TVWBB 1-Star Olympian
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
TVWBB Olympian
I think this meal is our favorite red meat for sure. And a NY strip with peanuts sauce is a close second.
DanHoo
TVWBB 1-Star Olympian
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Brett-EDH
TVWBB Olympian
We were just at Runquist yesterday. As always, amazing wines.
That lamb looks perfect. You’re welcome for the inspo. Nice job!
Chris in Louisiana
TVWBB All-Star
Nice looking sheep meat.
I used to get racks for a decent price at Sam’s, but even their prices have been steep lately.
I used to get racks for a decent price at Sam’s, but even their prices have been steep lately.
Darryl - swazies
TVWBB Platinum Member
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?
Brett-EDH
TVWBB Olympian
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.