S60

Rack of Lamb - Lamb Chops

12 posts in this topic

I purchased two double packs at Sam’s, which yields 4 racks with 8 bones per rack, or 32 single chops or 16 double chops.

For the marinade, I mixed the following. This is not scientific, and you can adjust the proportions to your liking:

1/2 cup Dijon mustard (any brand will work)

1/4 cup oil (I used olive but vegetable will work as well)

1 tablespoon chopped garlic (I used a jar, for fresh garlic you might want to use less)

1 teaspoon salt (I used sea salt, kosher salt will work as well, or any salt to your liking)

1/2 teaspoon ground pepper

Mix the marinade with a whisk until blended and smooth. Cover meat with marinade and refrigerate for up to 24 hours. I usually refrigerate the chops in a large bowl or a gallon size Ziploc bag.

I sit the meat out for 30 to 90 minutes prior to cooking, depending on how much time I have.

I heated the Kamado Akorn and settled on 2 at the top and 2 at the bottom. This provided a temperature according to the Akorn’s built-in thermometer of between 350 and 400 F degrees during the cooking process. (My Akorn’s built-in thermometer reads 50 F degrees less than the actual temperature on the grate. So when my Akorn’s built-in thermometer reads 375 F, the temperature at the grate is 425 F).

I cooked the meat for 8 minutes per side, and that produced something between medium rare and medium (my Polder thermometer read 135 F degrees in the middle of the rack of meat; I don’t leave the probe in while cooking on the grill as that severely shortens the probe life; maybe a more expensive thermometer setup can take the heat of the grill). Adjust the time up or down a minute per side for more or less well done, or if your grill is hotter. For example, a grill at 450 F degrees may only need 7 minutes per side for something between medium rare and medium.

Here are pictures:

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Outstanding! Thanks for sharing.

Sent from my Kindle Fire using Tapatalk 2

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Greetings DermoS and welcome to Kamado Guru. Please stop by the Introductions forum and introduce yourself.

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Very nice, I am going to try this. I love lamb and this looks very very good. By the way, I don't really think you can put too much garlic and rosemary on lamb, they seem to be made for each other. 

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Thanks for sharing.  I picked up a rack today with plans to cook in the oven but after seeing your pics I’m now going to cook them on my Primo!  

 

I’ll post pics and share my own wet rub recipe.  Can’t wait !  

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Bought two racks of lamb and cooking them today. I followed your rub instructions too. Let's see how they come out, I'll report back.


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S60: if you were in my neighborhood, I'd buy you a beer!

This was simply outstanding - for lack of better words!

With result I got, I'd take on any restaurant for taste Pepsi challenge any day of the week.

Big hand to S60


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ckreef likes this

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