Oops I did it again

[Brett-EDH]

Pan seared rack of lamb with roasted everything potatoes and mashed potatoes. Choose wisely.



After the oven roast



Rested then sliced

 

[Bruno]

Looks amazing, my wife likes her lamb well done and it stresses me out.

 

[Brett-EDH]

Looks amazing, my wife likes her lamb well done and it stresses me out.

Give her the end pieces. You keep the rest.

 

[Timothy F. Lewis]

Give her the end pieces. You keep the rest.

That’s what I do! It’s such a razors edge to get the ends ruined and the rest edible!

 

[ChuckO]

Looks awesome Brett. I've been thinking about getting one of these at Costco, only I want to rotisserie it. Any thoughts on that?

 

[ChrisGariepy]

I love lamb, that looks great

 

[Timothy F. Lewis]

Looks awesome Brett. I've been thinking about getting one of these at Costco, only I want to rotisserie it. Any thoughts on that?

Not to butt in on that but, I will!
Given the size of a rack of lamb, I’m not sure that it would be time effective, the chops end up as to be almost lollipop size but, if you want why not. I usually just use a two zone fire on the kettle and life is pretty grand.

 

[Brett-EDH]

Looks awesome Brett. I've been thinking about getting one of these at Costco, only I want to rotisserie it. Any thoughts on that?

That would work well. Score the fat cap so the fat bastes and renders. Go salt and pepper and granulated garlic for your dry rub. Spin over a medium hot coal bed. This way you’ll get an even crust with even internal temps. Too high of heat and you’ll burn the fat and have raw meat.

 

[Brett-EDH]

Not to butt in on that but, I will!
Given the size of a rack of lamb, I’m not sure that it would be time effective, the chops end up as to be almost lollipop size but, if you want why not. I usually just use a two zone fire on the kettle and life is pretty grand.

A lower heat will work. Brazilian steak houses do a double cut chop and a skewer and spin those. The cook time is pretty quick. I like to pull and rest lamb at 125-127° and slice after 5-10 minutes rest. The crust is key. It has all the flavor so each bite is balanced with lamb, fat and seasoned crust.

 

[Timothy F. Lewis]

A lower heat will work. Brazilian steak houses do a double cut chop and a skewer and spin those. The cook time is pretty quick. I like to pull and rest lamb at 125-127° and slice after 5-10 minutes rest. The crust is key. It has all the flavor so each bite is balanced with lamb, fat and seasoned crust.

Great, now I have to uncover the roti set up! At least it’s not -5 this week!

 

[Brett-EDH]

Great, now I have to uncover the roti set up! At least it’s not -5 this week!

Put a CI pan with already boiled potatoes in it and place under the lamb rotisserie. You can thank me after.

The key to great lamb is even heat. You have to render down some of that fat cap. When it becomes crispy, the flavor is next level. And you’re not chewing on hunks of raw/rare fat, which is really gross.

Too high of a heat and the rack bones will disintegrate. Yup, I’ve done that years ago and learned.

 

[BrianCal]

That looks perfectly - and expertly - cooked
Great looking meal

 

[Timothy F. Lewis]

Put a CI pan with already boiled potatoes in it and place under the lamb rotisserie. You can thank me after.

The key to great lamb is even heat. You have to render down some of that fat cap. When it becomes crispy, the flavor is next level. And you’re not chewing on hunks of raw/rare fat, which is really gross.

Too high of a heat and the rack bones will disintegrate. Yup, I’ve done that years ago and learned.

Exactly!
Treat your lamb gently and carefully garnish it and make it special!
I like the lamb fat rendered baby potatoes too, I have just the right skillet for that!!

 

[JimK]

Looks fantastic, Brett. Love the idea of the "everything" potatoes.