Two racks of lamb with side of Brussels


 
I love lamb but the other half not so much.....so I have never cooked a whole rack before.....but I want to.
What kind of time frame does cooking a rack take?
Looks like you took it to about 140 maybe a tad less?
Is that enough of a serving for one I see up there , 3 bones is enough or just good for pictures?
Thanks!
 
You know, if I lived closer, I’d be visiting your place a LOT!
I love lamb, I have loved lamb for years, my wife does not give a hoot for it. Her son and my grand children have learned to love it too. I’ve got a leg in the freezer and a couple of racks that should be enjoyed soon! She demands ham for Easter so, that’s not a winning battle but, maybe Holy Saturday? I’ll see if I can sell that…
 
Darryl - swazies said:
I love lamb but the other half not so much.....so I have never cooked a whole rack before.....but I want to.
What kind of time frame does cooking a rack take?
Looks like you took it to about 140 maybe a tad less?
Is that enough of a serving for one I see up there , 3 bones is enough or just good for pictures?
Thanks!
Click to expand...
The racks cook fairly quickly. I start with indirect high heat (400F) and that runs around 20 minutes to get to and IT of 95-105 depending on the size of your rack.

The i'll go direct sear with many flips.

Due the the fat cap on each rack, i like to do smaller scores on the cap to help the fat render. This creates some issues of grease fires when you move to direct searing so this is an active cook when on direct sear. You HAVE to keep the racks moving, flipping and going direct to indirect to avoid burning the fat caps.

I like to pull the rack when they hit 125F in the thickest loin part and then let them rest for 5-10 minutes before slicing into individual lollypops.

This method has give me those perfect pink insides with enough of the fat rendered to enjoy the bones/chops.

Sometimes the best eating part is the bone. You get that perfect char of meat and fat and salt/pepper/garlic flavors.

The richness of lamb lends to a typical meal of 3-4 chops, 5 if your rack is smaller. I usually plate 3 per person and then some will take extra if they desire.

My goto is the Costso fresh lamb from Australia. Price varies from 11.99-14.99 USD per pound, depending on season or availability.

I usually try to buy racks that are $19-25 a rack. I've fond the meatier racks to have better lamb flavor and less fat caps.

Some keys are: dry rub at least 1 hour before grilling. let the racks come to room temp before grilling. never leave a rack on the grill unattended due to their ability to easily start a grease fire.

lamb racks deliver high reward for low effort in my book. they're great for entertaining or when you want an upscale meal without all the fuss. personally, lamb tastes better than beef to me. but that's just a flavor that's developed over time.
 
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Timothy F. Lewis said:
You know, if I lived closer, I’d be visiting your place a LOT!
I love lamb, I have loved lamb for years, my wife does not give a hoot for it. Her son and my grand children have learned to love it too. I’ve got a leg in the freezer and a couple of racks that should be enjoyed soon! She demands ham for Easter so, that’s not a winning battle but, maybe Holy Saturday? I’ll see if I can sell that…
Click to expand...
lamb just needs to be cooked to the correct temp to enjoy it.

we like the boneless leg. i've been known to run that through the meat grinder for 50/50 chuck lamb burgers. or lamb meatballs.

hams are nice but a ham is a ham is a ham is a ham. they're pretty much all the same and can become like eating a shingle sometimes.

lamb served with some nice small roasted potatoes, or bacon wrapped brussels, grilled asparagus or roasted cauliflower makes for a nice meal. and a good bottle of red always goes well with lamb. so why not kick back, sip a fine red, enjoy the flavors and enjoy life some?

the best meals are the meals shared with friends. we like to have company over for dinner so you'd be more than welcome.
 
Brett-EDH said:
lamb just needs to be cooked to the correct temp to enjoy it.

we like the boneless leg. i've been known to run that through the meat grinder for 50/50 chuck lamb burgers. or lamb meatballs.

hams are nice but a ham is a ham is a ham is a ham. they're pretty much all the same and can become like eating a shingle sometimes.

lamb served with some nice small roasted potatoes, or bacon wrapped brussels, grilled asparagus or roasted cauliflower makes for a nice meal. and a good bottle of red always goes well with lamb. so why not kick back, sip a fine red, enjoy the flavors and enjoy life some?

the best meals are the meals shared with friends. we like to have company over for dinner so you'd be more than welcome.
Click to expand...
Agreed on all points!
And thank you for the open invitation!
 
Brett-EDH said:
The racks cook fairly quickly. I start with indirect high heat (400F) and that runs around 20 minutes to get to and IT of 95-105 depending on the size of your rack.

The i'll go direct sear with many flips.

Due the the fat cap on each rack, i like to do smaller scores on the cap to help the fat render. This creates some issues of grease fires when you move to direct searing so this is an active cook when on direct sear. You HAVE to keep the racks moving, flipping and going direct to indirect to avoid burning the fat caps.

I like to pull the rack when they hit 125F in the thickest loin part and then let them rest for 5-10 minutes before slicing into individual lollypops.

This method has give me those perfect pink insides with enough of the fat rendered to enjoy the bones/chops.

Sometimes the best eating part is the bone. You get that perfect char of meat and fat and salt/pepper/garlic flavors.

The richness of lamb lends to a typical meal of 3-4 chops, 5 if your rack is smaller. I usually plate 3 per person and then some will take extra if they desire.

My goto is the Costso fresh lamb from Australia. Price varies from 11.99-14.99 USD per pound, depending on season or availability.

I usually try to buy racks that are $19-25 a rack. I've fond the meatier racks to have better lamb flavor and less fat caps.

Some keys are: dry rub at least 1 hour before grilling. let the racks come to room temp before grilling. never leave a rack on the grill unattended due to their ability to easily start a grease fire.

lamb racks deliver high reward for low effort in my book. they're great for entertaining or when you want an upscale meal without all the fuss. personally, lamb tastes better than beef to me. but that's just a flavor that's developed over time.
Click to expand...
Just found this you wrote for me to follow a while back, thanks again.
 
That looks great.

I've cooked racks of lamb on my Kettle many times. Cherry wood gives them good flavor and color.

I just got a Searwood pellet grill, and I look forward to trying lamb on it.
 
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