Rack of Lamb 2 weekends ago

[MadMedik]

I had a recipe for rack of Lamb i got from a TV show years ago. Decided to try it on the KK and see if as good. I love this recipe. 2 racks of lamb, looked awesome: dipped them in egg, grey poupon mustard, and minced garlic, and then rolled them in the dry crust rub...which is walnuts, rosemary, garlic powerder, and some salt and pepper: Then to KK, approximately 400degrees....that what it was in the oven...cooked for about 35 minutes. I thought they were perfect, wife thought a few more minutes so not so rare. Very , very tasty... I gotta figure out NOT to have my pics rotate in wrong orientation when upload. I know i turned my iPhone for the photo, but when i look at it on my computer, the orientation is correct....sorry. Anyway, one of my favorite Lamby recipes....The walnut and rosemary crusted hardens quite nicely. The taste of the crust is pretty phenomenal... :D :D :D :D EDIT on June 1 2012. Here is the recipe for the above cook. Thought it would be better to have the recipe along with the original post. The recipe is also in the Recipes sections of the Forum This is a recipe for Rack of Lamb w/Walnut Crust that I saw prepared on the Food Network about 12 years ago. I have cooked this several times in the oven. About a year ago i did do this in the KomodoKamado and it was very good. I always enjoyed the oven version, so I tried it in the KK with good results Some time ago I mentioned to "Loquitur" that I would post the recipe for the Lamb, and never did. So here it is. Ingredients: 2 racks of lamb (french boned) 1 tablespoon vegetable oil Salt (sea salt) White pepper 2 tablespoons of dried rosemary 1 cup walnuts 1/2 teaspoon garlic powder 1 egg 2 tablespoons of Dijon Mustard 2 cloves of minced garlic To prepare the racks of lamb, Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper. Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point, preheat oven to 400 degrees F. ( I did not sear for the KK version. I did set my KK to 400 degree pit temp. I am sure searing for KK would be fine. Next time I will sear before KK) To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind. If you don't do this the rosemary pieces will be too large. Add Walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter. To make the mustard mixture: In a dish, combine the egg, Dijon mustard and 2 cloves of the minced garlic. Mix well with a fork until egg and mustard are completely incorporated. Prepare the Racks: Lay out a piece of foil or parchment paper to receive the racks after prep. When racks are cool enough to handle (after searing), place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the foil/parchment, or, place on the baking sheet if cooking in the oven. Repeat steps for remaining Racks. Start your cooking or place in refrigerator for cooking a bit later... To cook in oven at 400: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. Consider a temperature probe in one of the racks and remove meat from oven when it registers 125 to 130 degrees (this is recipe's suggestion), or cook to YOUR desired Internal Temp. Remove from oven and let stand for 5 to 10 minutes before cutting. To cook on KomodoKamado: This is up to you. I followed the heat suggestion for the oven, and got KK up to 400 degrees. I used the Main Grill, no deflector stone and no "smoke enhancements". I cooked it for a bit longer than the 20 minutes suggested in the oven recipe. You will need to decide for yourself. What makes this good? The CRUST is phenomenal. The mustard and rosemary...yum! The crust will get crispy and browned.....we FIGHT over the crust. As one would expect, this crust will fall off during the cooking and when move the meat around. You want to minimize moving the racks as much as possible. In the oven, there is not much need to move. On the KK, it seams we ( me anyway) have the tendency to want to move and flip the meat ... try to avoid this as much as possible. Be gentle....you don't want to lose the crust....it is very good..... Prepare this with your favorite Rice or side dish. Enjoy! I have rack of lamb a lot when i go out...when it sounds good on menu. I have yet to find another Rack of Lamb that tastes like this recipe. It is quite good. Perhaps try in the oven first....but do give it a try on KK. The flavor of BBQ and Smoke does change it...for the better.

[Loquitur]

Re: Rack of Lamb 2 weekends ago

I hope you don't mind me asking for the details of that recipe - we love lamb and that looks fantastic!! Did you cook the racks in that upright position the whole time? Was your probe OK over the open flame?

While I'm here, thanks for the info on your Stoker IP address. I will check it out with my tech next time he's at my house.

Susan

[MadMedik]

Re: Rack of Lamb 2 weekends ago

I will post the recipe soon. As for probe and cooking, the picture is deceiving, making it look like a open flame raging and hot.. Once I closed lid, no open flame of course. I did cook upright the whole time. I saw some lamb cooked like this before somewhere on forum. Thought I would try. I feel it is important for this recipe to not turn or move the lamb much or at all due to the outer, tasty crust falling off into the coals, never to be tasted.

[EGGARY]

Re: Rack of Lamb 2 weekends ago

Looks interesting. Was this done direct or indirect ?

I see the bones were not covered with aluminum foil.

Thanks.

[MadMedik]

Re: Rack of Lamb 2 weekends ago

Eggary.... i never posted the recipe like i said i would...until just a few days ago.

Here is the link to the recipe that goes with these pictures:

viewtopic.php?f=46&p=42887#p42887

As for your questions, it was 400 degrees direct, and no I did not cover the bones with foil. Honestly, never even thought about that...i suppose one would foil them to have them NOT burn or darken?? The cook came out very tasty.. You just need to be careful and not move around too much so as to NOT lose the "crust" that has been applied. The crust is what makes this so delicious.

I am glad you reposted these pictures...i sort of forgot i Had posted pics..... I will try to edit the posts and add the recipe back to the original picture post....

Thanks....

MadMedik

MadMedik

[EGGARY]

Re: Rack of Lamb 2 weekends ago

I do not plan on doing the Walnut Crust thing since my kids are allergic to nuts and peanuts. I plan on rubbing the Racks of Lamb with Oil, Garlic, and Rosemary. I plan on cooking them the same way you did, leaning towards each other.

Did you use a Remote Thermometer ? I hope you can write back before I proceed with this cook

Thank you so far.

[MadMedik]

Re: Rack of Lamb 2 weekends ago

I have a stoker system which of course is Remote monitoring. I can see the probe in the picture which is the probe from Stoker....so yes, i did monitor remotely.

[EGGARY]

Re: Rack of Lamb 2 weekends ago

Dumb question. My ADD gets in the way. Is the bone side inside or outside ?

Thanks.

[EGGARY]

Re: Rack of Lamb 2 weekends ago

It all came out good. I marinaded it in the Vacuum Machine that I have. One of my favorite tools. Thank you for your help and most of all your initial post.