• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

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:










ckreef, Rak73, Cgriller64 and 3 others like this

Share this post

Link to post
Share on other sites

Outstanding! Thanks for sharing.

Sent from my Kindle Fire using Tapatalk 2

Share this post

Link to post
Share on other sites

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

Share this post

Link to post
Share on other sites

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. 

Share this post

Link to post
Share on other sites

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 !  

Share this post

Link to post
Share on other sites

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.

Sent from my iPad using Tapatalk Pro

Share this post

Link to post
Share on other sites

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 [emoji106][emoji122]

Sent from my iPhone using Tapatalk Pro

ckreef likes this

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now