Jerome D.
TVWBB All-Star
Rack of lamb is not something I normally buy unless it's being offered for a reasonable price. Back in February, Whole Foods (of all places!) had grass-fed racks of lamb on sale for a very fair price. So, I picked up a couple racks, vacuum sealed them, and saved them in the freezer for later consumption. After thawing them out earlier this week, I cooked them on the Performer today.
Here are photos of the uncooked lamb and the Mediterranean style spice mixture I made. When it comes to lamb rib chops, I prefer to buy whole racks and cut thick "double rib" chops myself, as I find individual single rib chops to be too thin and susceptible to overcooking once a good sear has been achieved. As for the spice rub, it was a mixture of various ground spices (in no particular order): kosher salt, fresh ground black pepper, garlic, rosemary, parsley, marjoram, Meyer lemon peel, coriander, powdered bay leaf, smoked Spanish paprika, and Aleppo pepper.
Some pics of the seasoned lamb, along with some action shots of the lamb merguez sausage coming along for the ride.
Plated photos of the rib chops and sausage, served with local summer squash from the farmer's market. The chops came out to my liking, very moist and tender, with no noticeable negative impact from having spent a few months frozen in Cryovac. The lamb had a nice clean flavor with very little gaminess. Thanks for stopping by to view the post!
Here are photos of the uncooked lamb and the Mediterranean style spice mixture I made. When it comes to lamb rib chops, I prefer to buy whole racks and cut thick "double rib" chops myself, as I find individual single rib chops to be too thin and susceptible to overcooking once a good sear has been achieved. As for the spice rub, it was a mixture of various ground spices (in no particular order): kosher salt, fresh ground black pepper, garlic, rosemary, parsley, marjoram, Meyer lemon peel, coriander, powdered bay leaf, smoked Spanish paprika, and Aleppo pepper.
Some pics of the seasoned lamb, along with some action shots of the lamb merguez sausage coming along for the ride.
Plated photos of the rib chops and sausage, served with local summer squash from the farmer's market. The chops came out to my liking, very moist and tender, with no noticeable negative impact from having spent a few months frozen in Cryovac. The lamb had a nice clean flavor with very little gaminess. Thanks for stopping by to view the post!
