keeperovdeflame Posted October 24, 2018 Share Posted October 24, 2018 Rack of Lamb cut into individual Rib chops is definitely one of my favorite cooks. I just enjoy it so much, and it always delivers not only a truly fun cook, but an amazingly tasty savory treat as well. I used to cook Rack of Lamb whole in the traditional manner, until Ausie Joe, said "Hey Mate" if you cut those chops before you cook them, each one is an end cut, that's the way we do it in OZ. Well, I have never cooked a whole intact rack since that fateful day. Joe was definitely right. I had no idea what we would have for dinner today and decided at the last minute as we walked through CostCo to pick up a rack of New Zealand Lamb and some fingerling potatoes. I already had some heirloom carrots and thought the two would blend well. Use a thin boning knife to cut the Rack into individual chops. You will need to angle your blade to slide past the joint. Slather the chops in good olive oil and sprinkle liberal with minced garlic, Salit and Pepper, and herbs of your choice. I like Rosemary, Thyme, and Oregano. I also use some lemon zest, and Spanish Paprika. I leave that chunk of fat because most of it renders off during the cook, but leaves and amazingly tasty bit behind. Lamb fat IMO is pretty darn close to pork fat in flavor. For a side, I made a cast-iron pan of fingerling potatoes, onions, and heirloom carrots and chicken broth Big Storm off the coast of Mexico is sending a nice thunder storm our way. Heres what it looks like on Weather Bug CentralTexBBQ, gotzero, Golf Griller and 2 others 5 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2018 Author Share Posted October 24, 2018 Just a lovely Fall Day here. This is an Autum Blaze Maple I planted the day we moved in 12 years ago.Fall has to be my favorite season. Just love the warm colors. Hers the pan of potatoes and the Rib Chops on my Egg. I put the Potatoes and Carrots on about 45 min before I dropped the chops on the grill. When the potatoes were fork tender I pulled em and tented them and finished off the Rib Chops Golf Griller, Never L8 4 chow, Ron5850 and 5 others 8 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2018 Author Share Posted October 24, 2018 Heres the plated dish Totally recommend this cook, it is one I will do as long as I can still manage the grill. Really fun and oh so tasty!!! Ron5850, Smoke and Awe, Captain and 7 others 10 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted October 24, 2018 Share Posted October 24, 2018 Beautiful cook, beautiful scenery and beautiful plating. I think you nailed every single bit of that cook. I’m pretty sure I could pick a keeper cook out of a lineup any day. Good to see you able to cook on the Kamado and have some potential for precipitation. Quote Link to comment Share on other sites More sharing options...
Bgosnell151 Posted October 24, 2018 Share Posted October 24, 2018 I’m not sure why I come around here??? It’s 1:06 AM and now I’m starving!!! Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2018 Author Share Posted October 24, 2018 8 hours ago, Bgosnell151 said: I’m not sure why I come around here??? It’s 1:06 AM and now I’m starving!!! Midnight Snack? Bgosnell151 1 Quote Link to comment Share on other sites More sharing options...
King19 Posted October 24, 2018 Share Posted October 24, 2018 Not sure if the lamb of tree is prettier keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2018 Author Share Posted October 24, 2018 1 hour ago, King19 said: Not sure if the lamb of tree is prettier Just depends on how hungry you are, my friend. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 24, 2018 Share Posted October 24, 2018 Gorgeous plate of food. Excellent cook. keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
Ron5850 Posted October 24, 2018 Share Posted October 24, 2018 Those lamb chops look fantastic. Great cook all around. Those chops definitely wouldn't last very long in my home. One of my favorite meals. keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted October 25, 2018 Share Posted October 25, 2018 On 10/24/2018 at 11:10 AM, keeperovdeflame said: Rack of Lamb cut into individual Rib chops is definitely one of my favorite cooks. I just enjoy it so much, and it always delivers not only a truly fun cook, but an amazingly tasty savory treat as well. I used to cook Rack of Lamb whole in the traditional manner, until Ausie Joe, said "Hey Mate" if you cut those chops before you cook them, each one is an end cut, that's the way we do it in OZ. Well, I have never cooked a whole intact rack since that fateful day. Joe was definitely right. I had no idea what we would have for dinner today and decided at the last minute as we walked through CostCo to pick up a rack of New Zealand Lamb and some fingerling potatoes. I already had some heirloom carrots and thought the two would blend well. Use a thin boning knife to cut the Rack into individual chops. You will need to angle your blade to slide past the joint. Slather the chops in good olive oil and sprinkle liberal with minced garlic, Salit and Pepper, and herbs of your choice. I like Rosemary, Thyme, and Oregano. I also use some lemon zest, and Spanish Paprika. I leave that chunk of fat because most of it renders off during the cook, but leaves and amazingly tasty bit behind. Lamb fat IMO is pretty darn close to pork fat in flavor. For a side, I made a cast-iron pan of fingerling potatoes, onions, and heirloom carrots and chicken broth Big Storm off the coast of Mexico is sending a nice thunder storm our way. Heres what it looks like on Weather Bug Lollipops. Love them .I'm sure these are going to turn out great . That looks like a decent bit of rain heading your way .better cook quick lol Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 26, 2018 Share Posted October 26, 2018 That looks really good. I can almost taste it , nicely done. keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted October 29, 2018 Share Posted October 29, 2018 I keep saying I'm not fond of lamb, but wow, this could change my tune. Might have to try one more time the way keeper does it. keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
AntinOz Posted October 29, 2018 Share Posted October 29, 2018 We call then cutlets here, and yum your's look delicious. Try rosemary and mint with lamb, goes fantastic! Good to see you supporting the NZ economy as well! keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
CentralTexBBQ Posted October 30, 2018 Share Posted October 30, 2018 Guess I missed this one while my computer was down. looks fantastic keeperovdeflame 1 Quote Link to comment Share on other sites More sharing options...
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