Originally posted by michele p:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Best lamb ive seen! Fantastic!
I agree, that is the best lamb EVER!
Please, post the panko recipe, and some details of the cook. (time, temps) I would LOVE to duplicate that!! That looks fabulous!! </div></BLOCKQUOTE>
Thanks for the feedback..
I’ve been making this recipe for years. I first saw it several years ago in the little Weber cookbook that comes with the grills. There’s also an adaptation in the
Ad Hoc Cookbook by Keller. Maybe it’s a classic way of preparing a lamb? One of our real cooks may be able to answer that.
Here’s a adaptation of Kellers & Webers:
Rack of lamb
Salt & Pepper
Canola Oil
1/4 Cup Dijon Mustard
3 T Honey
6 T unsalted butter – room temperature
1 Cups Panko Bread Crumbs
3 T flat leaf parsley
1 T Fresh Rosemary
6 Cloves Garlic Confit (or roasted garlic or just minced garlic –they all work)– Recipe Below for the confit:
Garlic Confit Recipe
1 or 2 heads of garlic peeled with root ends removed
Canola Oil
Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface Stir every 5 minutes. When the garlic is done, it should be soft and be able to be pierced with a toothpick. The oil is great to use for an aioli
I did the lamb on the gaser this time, but it works well on a kettle with the racks setup for indirect. For gas set to indirect medium, or around 375-400 degrees
Mix the honey and mustard
Score the fat on the lamb and hit it with a little salt and pepper. Sear the fat side over the fire. You sort have to pay attention as this goes process goes pretty fast, and if you don’t watch it the fat can, as Bob Marley would say, Catch A Fire. This will take less than 5 minutes. Haul it back in, and spread the honey / mustard on the rack. It works as the grout that the panko uses to stick to.
Add the butter, parsley, garlic and rosemary to a food processor and mix. It works better if the butter is room temperature. Transfer to a bowl and add the panko. Mix lightly, but thoroughly. Cover the rack with the panko mix.
Pop it back on the grill. If you use a gas grill make sure to place it in the middle, but not totally. If you place it on the one horizontal grate in the middle, it messes with the breading. It works better to leave it just north or just south of the grate. Flip once. Be very gentle, as you want to minimize the amount of panko you lose during the flip. The cooking time after returning it to the fire is between 30 and 40 minutes depending on the size of the rack. The one we had this time was big, so it took on long side, about 40 minutes– normally you are flirting with disaster going past 35 minutes. You really don’t want to go over 130 degrees – Pull it off, and let sit covered for about 15-20 minutes before serving.
