Rack of Lamb (Reverse Sear)


 
Rich G

Rich G

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I'm flying solo for a few nights, which usually means some lamb since I'm the only one who lives here who likes it! This was a rack of New Zealand lamb from Wild Fork. Hit the rack with salt and pepper, then coated it with a mustard/garlic paste (~3Tbsp dijon, 1Tbsp olive oil, minced garlic to taste)

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Ran the pellet grill at 275° until the rack read 120° in the thickest portion of the "eye" (took about an hour), then seared the rack on all sides in my 12" CI skillet (stove top)

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Let the rack rest, tented loosely, for about 10 minutes, then sliced and plated

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The above preparation is my go-to for a rack of lamb, and tonight did not disappoint. Tender, lamby, and a great flavor from the mustard. I sometimes put some rosemary or other herbs in the paste, just didn't today.

Grill on!

R
 
Man oh man, that looks very very good. I grew up on Leg of lamb. Almost every Sunday. I'd really like to try your mustard coating, even though I see sheep in the pastures around here, Lamb is hard to find.
Great job thanks for sharing
 
Randy said:
Man oh man, that looks very very good. I grew up on Leg of lamb. Almost every Sunday. I'd really like to try your mustard coating, even though I see sheep in the pastures around here, Lamb is hard to find.
Great job thanks for sharing
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I'd love to have a Sunday lamb tradition, Randy! My folks liked it, so we ate it somewhat regularly when I was a kid. These days, pretty much only Easter, and whenever I can sneak in a solo expedition! :)

R
 
My family had lamb for Easter and birthdays depending on who asked for it. I love it! My wife’s family had no such tradition, I don’t have lamb or BIG beef as much as I’d like and get tired of ham but, that’s what her family had. So, I get lamb when we have certain guests or when I just can’t wait for another reason to have it!
 
That looks really good Rich.
I’d happily sit down to a plate of that.

I’m the only one that eats that and a few other European soul food items here.
The wife grew up on some odd boxed foods that I won’t touch so it’s a push.
 
Nailed! Perfectly cooked Rich G.
Sunday roast lamb has always been a thing in our house since I was a kid. Still is, & we have Sunday roast lamb at least once a month. Traditionally we eat it with roast spuds, steamed veg of your choice, lamb gravy from the drippings & a tangy mint sauce on the side to cut through the big lamb flavour. Apols for the hijack.
 
TonyUK said:
Nailed! Perfectly cooked Rich G.
Sunday roast lamb has always been a thing in our house since I was a kid. Still is, & we have Sunday roast lamb at least once a month. Traditionally we eat it with roast spuds, steamed veg of your choice, lamb gravy from the drippings & a tangy mint sauce on the side to cut through the big lamb flavour. Apols for the hijack.
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No apologies needed, Tony! Your Sunday roast lamb spread is about what we usually do for Easter at my (very Catholic) in-laws' house! :) No mint sauce or jelly for me, but roasted or mashed taters with a good lamb dripping gravy is the bomb! :)

R
 
Me as well.......never reverse seared them though.... always set up two zone cook, sear the fat cap
then flip and sear the other side. Then when done put on cool side of grill, probe and wait till desired temp...

Thoughts on the reverse sear Rich.

Thanks
 
JeffG said:
Me as well.......never reverse seared them though.... always set up two zone cook, sear the fat cap
then flip and sear the other side. Then when done put on cool side of grill, probe and wait till desired temp...

Thoughts on the reverse sear Rich.

Thanks
Click to expand...
I was actually going to do this cook as a two-zone, charcoal cook on my kettle, Jeff, but I realized during prep that I was (gasp!) out of charcoal! Yikes! So, I decided that going lower/slower on the pellet grill and then sear was the best alternative plan. As far as comparing it to a traditional, sear first approach (which I have done MANY times), it's, well, just different. Reverse sear really gives you that virtually edge to edge uniformity in doneness. What it lacks compared to the two-zone setup, is a relative lack of rendering of the fat cap providing that unique crispiness.

Better? I don't think so. But it's not worse either. Just different. You can only figure your preference by doing both. As it turns out, I don't have a preference, I enjoy this dish equally both ways.

How's that for riding the center line and not committing?!? :)

R
 
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