Grilled Rack of Lamb on Big Green Egg | Herb Crusted Rack of Lamb Recipe with Malcom Reed
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- čas přidán 9. 03. 2016
- Grilled Rack of Lamb Recipe for Big Green Egg | BBQ Rack of Lamb
For more barbecue and grilling recipes visit: howtobbqright.com/
I start this Grilled Rack of Lamb recipe off by buying a couple of racks of lamb weighing about 1.5lbs each from Costco. The lamb loins are mostly trimmed (you want some fat for flavor) and the bones are frenched (meat removed about 2”) so there’s not really any prep to do with the meat.
Remove each rack of lamb from cryovac packaging and pat any excess moisture off with paper towel. Lay the racks of lamb out on a work surface or large platter and generously season the outside with Killer Hogs AP rub; you can substitute Kosher Salt and Cracked Black Pepper here.
The next layer of flavor I want to get on the lamb is a sort of “wet rub”. It’s a combination of fresh herbs, garlic & shallot with a touch of mustard and olive to balance it out.
Rack Of Lamb Wet Herb Rub Recipe
- 1 Cup Italian Flat Leaf Parsley
- 2 TBS Fresh Rosemary
- 1 TBS Fresh Thyme
- 5 cloves Garlic
- 1 Shallot
- 2 TBS Dijon Mustard
- ¼ Cup Extra Virgin Olive Oil
- Pinch of Salt and Black Pepper to taste
Chop the parsley, rosemary, and thyme and add to the bowl of a food processor. Peel the garlic cloves and smash with the side of your chef knife; roughly chop the shallot and add both to the chopped herbs.
Pulse the food processor a few times and then add the Dijon Mustard. Continue processing the mixture for 1-2 minutes while slowly adding the olive oil. More oil can be added until the mixture resembles a paste.
This wet rub can be made a day ahead of time. Keep it in the refrigerator to develop even more flavor.
Spread the wet rub over both sides of the rack of lamb and let it hang out on the counter for 1 hour.
For this cook I’m using my Big Green Egg first set up for direct grilling at 450⁰; and then I’m going to switch it over to indirect heat by adding the plate setter and reducing the temperature to 375⁰F.
You can do this on any grill just create a two zone fire running the same temps. Also I’m adding just one chunk of cherry wood to the coals to give a mild, sweet smoke. Anything strong will over power the flavor of the lamb.
After an hour of resting/marinating, the rack of lamb is ready for the grill. Lay each rack of lamb on the cooking grate directly over the hot coals and sear each side for 4 minutes.
Remove the rack of lamb from the grill and set a side just for a minute while switching the Big Green Egg over to indirect cooking.
Once the grill is set up and the temps have dropped to 375⁰F (should only take a 3-4 minutes), place the rack of lamb back on the cooking grate standing up on its’ edge bones pointing up.
Interlock each bone so the racks support one another. (if you’re only cooking one rack just place it meat side up on the rack).
Before closing the lid insert a meat probe (I use a Themoworks Chef Alarm) into the center of one of the racks and set the temperature alarm for 128⁰F. Continue cooking the lamb until the alarm sounds which will be somewhere around 20-30 minutes.
Once the alarm sounds remove both racks from the cooker and allow them to rest for a minimum of 10 minutes sitting on the cutting board. It makes a really cool presentation to serve these just as you cooked them-bones interlocked; I promise your guests will be impressed!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/
Grilled Rack of Lamb Recipe on Big Green Egg - Zábava
As a typical Australian that eats a lot of lamb it's awesome to see an American do lamb videos. Especially one that's as skilled and we'll spoken as Malcolm, thanks mate 🤙
Can you make a video to show us how to grill a rack of kangaroo?
New Zealander here, shocks me how expensive lamb is for Americans
@@0scarisaiah You just have to know when and where to buy it here in the states.
@@0scarisaiah lamb has become almost twice as expensive after COVID started. Just bought New Zealand halal lamb for $6/lb here in US, which used to cost around $3.80/lb before covid (at Restaurant Depot)
@@0scarisaiahBecause we import it from your country
Looks amazing. I gotta say and I don't say this lightly. You may be the best bbq guy on CZcams. I love watching bbq guys and there's no one More informative that's gets the results you do. Nice job Malcom.
Tyler Jacobson wwo2i
Agree!
I'm LOVING your lamb recipes mate. How good is Malcolm on this channel. I'm sharing with all my Aussie BBQ mates. A natural teacher if ever I saw one. Thanks mate.
This has become one of my all time favorite barbecue dish. My guests are always impressed and praise my barbecue skills... Thank you for sharing this receipe with us.
Every one of your videos are great. This is my second time around with a rack of lamb and now friends want me to grill rack of lamb every time they're invited for dinner.
Every time I search for how to BBQ something I haven't done before Malcom has a video for it lol, and it's pretty much the only video I need to watch
Thanks for another great video Malcom! I've tried many of your cooks and have never been disappointed. The grilled pork tenderloin is great and I just picked up a couple of whole chickena for the brick spatchcock recipe. Looks like we'll be having lamb next weekend. Thanks again and keep em' comin'
Wow Malcom knocks it out of the park once again. Love your videos. You explain everything so well and complete. Never any questions on what to do. Another one for the must try list. Thanks so much!
Making this for the 3rd time. It's so good ! Love your Big Green Egg videos Malcolm. Thanks !!
Followed this recipe to the letter over the weekend. Flim flamin' fantastic! Thank you, @HowToBBQRight !!
Thanks man. That was fantastic. I only have a Weber Smokey Mountain. I've always wanted a green egg, and you have convinced me to get one. (I think I can buy one, here in Australia.) The very best of everything to you.
Thank you so much for this video. I cooked rack of lamb for the first time on my BGE, which I bought about a month ago, and it was amazing. Just follow the instructions and you can't go wrong.
Didn't even complete the video yet.... Already hit the like button ..... Amazing stuff
I tried this one and loved it agree with the comments below when im in need of a bbq recipe you are the guy thanks for being so informative !!
A great-looking cook, Malcolm! Thanks.
Amazing, this looks good, great video, I enjoyed again!!
You the man! That looks amazing.
You never fail to disappoint. I wish you would cook more on the Weber Kettle.
I followed this exact repipe today and it was FANTASTIC!!!!
As an Armenian American I love some lamb. Gonna do a similar rub but I might as some mint with herbs. Another great vid brother Malcolm.
Just made this exact recipe and its just delicious. you know your grill. Best lamb I've had by far. thanks
I know this video is 6 yrs old but I love it. So perfectly cooked I wish I was there. Probably watch this video about every 6 months so I guess I’ve watched it 12 times by now.
Thank you Malcom. Great video. Very easy to follow and you put passion on your cooking. It is a 👍🏻for me.
This looks fantastic. Haven't tried grilling lamb yet but will be doing it for the first time after watching your video. Thanks for the inspiration and the how to. Subscribed.
Will deffinately try this for The holidays Malcome. Thanks for your videos. Keep them coming
Nice job. Cooked perfect,,,man I'm hungry now. Nice job Malcom.
Love this! Looks delicious!!!
Thanks Malcolm,, GREAT TIPS & VID LIKE ALWAYS
Amazing!! Great video!
Hey dude. I’ve made this a few times and it is delicious. Thanks for the recipe. I’m making it again for my New Years Eve feast tomorrow night. Happy 2021.
"THE BEST!!!!" Also, bought your Sweet Fire, Bread & Butter pickles--WOW, Fantastic. We gave away two of the three jars we bought--great comments came back from our friends. Look forward to seeing you at the Eggfest
This is the recipe for us. I've hot a herb mixture with almost the same ingredients. Thanks
Man! I have to try that recipe! I don't have a green egg, but I think I can make it work with my WSM. I've been following you for a couple years now and have tried several of your cooks, and I'm proud to report that they have all come out EXCELLENT! Keep up the good work brother!!!
thanks for the video, I will try recipe this weekend.
Almost like a home made pesto sauce! Looks yum yum!!! 💪🇺🇸💯
Heating up the grill now....but man o man is this wet rub awesome! Good job!
This was excellent. Thank you!
doing this right now Malcom cooking to medium, thank you for your videos
Malcom, (my wife Italian) Has made this crazy great paste for years for our legs of lamb...but it was just a bit different...I Love your paste and have been doing it for a while...i use our own herb garden herbs and the best olive oil...i think your secret is the shallot....Honestly.....rock on my man!
thanks for the share. definitely going to try this. you make it look easy
Man - I love your videos! I purchased a smoker as I liked your recipes. Just trying the rack of lamb for family dinner on the Weber - but maybe a bit more done. Cheers from Australia !
Looks like I'll be firing up my BGE this Mothers Day. Thanks buddy!
Tried your recipe this night, fantastic what a marinate. Didn't have the a.p. rub but that will arrive Tuesday so will try again as discribed 🤣🤣🤣
love your videos !!
This is my go to rack of lamb recipe. Bravo!!!
Great Job!!
This really helped me! Thanks!
That green egg is a beast. Those are some thick looking chops. Very nice
OMG THAT IS GLORIOUS !!!!!!
Damn Malcom. You make it all look so easy. Epic looking lamb!
awesome! great video!!!!!! thank you!
Thank you!! Nice Job
Perfect, absolutly perfect, 128 looks like a great temp to get them medium rare. Personly i could go lower but for that i would have to get great meat!
Malcom, your recipe looks fantastic! My neighbor is having major surgery next week and she has requested lamb "lollipops" once she regains her appetite post-surgery. I will attempt this recipe on my Primo Oval XL and serve with some homemade edamame hummus and sesame wonton chips. If my lamb results look half as good as yours she will be ecstatic! Thanks!
Great video. This is an awesome recipe
Last Christmas, I used a wet rub like that on a prime rib that was excellent.
love your videos bro
Omg made me so hungry i was nearly drooling lol
Damn.... Lamb is my favorit! How do you make it look so easy? I am gonna give this a try asap! Thanks Malcom
I'm gonna try
Looks great buddy. You should really try my friend's goat and lamb from Shepard song farms. Anyway you did a killer job on this one man
+Southern Coastal Cooking ™ sounds good - thanks for the tip
looks good
You're killing me smalls!
You would be the BEST roommate EVER!!!
Damnnn mannn. Just.....damnnn thats it!
Your receipe earned plenty of compliments over over our family
Oops, over our family get together.
Thanks so much
Not sure if you're still seeing comments on this one, but wondering what you'd recommend for sides. Thinking about lamb for Easter next weekend. Love the videos bud.
ive seen so many crappy videos... this guy makes great sense... simple and to the point... i can blab here for an hr... but he did it right.... lamb: the simpler the better... med well and over is crap ... med rare super delic... letting meat redistribute juices after cooking = most important... dijon is always awesome:))
yummy
Is there anything big man can't make? Quality as always.
was looking for interior temp information!
these are very tasty . love m thanks
Loved the recipe Malcom down here in Australia mate. Next time could I possibly sear the lamb on my gasBBQ for 8 mins then transfer to the smoker at 375 without losing to much flavor? Having temp issues with my father and laws Kamado. Cheers
Great recipe buddy! Just wondering, do you wait until the egg gets back to 450 to begin time AFTER turning them over or is it just flip and time it from there? The heat loss is my issue.
how would you recommend cooking this on a pellet grill? i'm assuming cooking it on the highest temperature for about 10 minutes then bringing the temp down to 350-75?
Hey Malcolm- Looks awesome my man! Did you remove or score the membrane on those? Does it matter?
+Bob Loblaw I didn't do anything but take them out of the package and pat them dry with paper towels.
I’d clean out the excess of fat first with a knife.. that has way too much fat in!
Worked awesome! The fat on lamb did fire up but gave it nice char. Was awesome
Im going to try this tonight #MalcomReed but it will be on my pellet grill. Hope it turns out like the video cause that looks amazing
You da man
I like lamb medium to medium-well. Everyone, it's choice but I like your videos
Here is a question for you. how did you remove the hot grate to put in the deflector. i hate when i have to do that. which is only if something goes wrong. i have to use a screwdriver and i almost get burned every time i have to do it. let me know how you removed yours. the video cut to then you were done already.
Very nice presentation Malcom and the Mrs.
I need to try lamb. I'll admit, it been years, since I've had chops.
You did a great explanation and a great rap-up summary.
Thanks and you guys have a great weekend!
Malcolm, I've really benefited from your recipes, and my family and friends who eat my food owe you their thanks, too. How would you modify this recipe for a slow smoke? My neighborhood grocer gets New Zealand lamb chops for $3.99 a pound, and the meat looks like it has great marbling. So I'd love your advice on smoking lamb. Thanks!
I'd follow a similar process as Malcom with a slight adjustment. Sear the meat on all sides to begin with just like he does. But afterwards drop the temp of the egg right down to smoking temp, and then add your thermometer and aim for the same internal meat temp as Malcom. It will take longer but you'll eventually hit the same mid-rare and you should have much more smoke flavour.
You reminded me of South Park, amazing video though!
Great timing Malcom for Easter. Only comment would like to bring the temp up to 133 - 135.
+Ed Kelley take it to whatever temp you prefer - it's all about making the recipe your own. This is just how we prefer it in my house.
Just made these tonight.
Wow..... you got to give it to Malcolm. I have not had 1crecioe of his NOT turn out well.
Malcolm, same time and temp for a Traeger?
Did you just cut the shallots up or sauté them a bit first? Wasn’t sure how much of each ingredient to put in the wet rub
It's perfect, congrats, the Rack of Lamb should never go beyond medium....
Actually medium is the perfect doneness imho...
+HolyShoyo that's how we like to eat it in my house!
Hi Malcom, I love your videos and your love of cooking. Do you think this rub would be good on a leg of lamb? I plan on smoking a leg of lamb for Easter and was thinking of using this rub.
All the best to you.
lamb is in season now we need a recipe for a whole leg
Never trust a skinny cook--this video is awesome!
Wonder what brand of knives he uses?
Malcolm, are those BDI injectors back in stock?
+Robert S Yeah - you can find them here howtobbqright.com/bbqshop/#equ
a little too raw for me. maybe internal temp of 134 will be good for me. as always, you always make it look easy
+AllAluminum I was worried it was almost over - but take it as far you like. It's all about making the recipe your own
grilling this in 30 mins... one thing though, I skipped your recipe by finding the same ingredients already in a paste tube to save a little time but it has the same ingredients... Thanks =]
Would this have worked just as well with a reverse sear? Just wondering, because once My XL egg is hot it's hard to drop the temp down. Thanks in advance for the feed back and great looking food as usual.
+Ryan T yeah, I think it would work. I was using the BGE XL - and I got those temps down by putting in the plate in about 5-10 minutes
The audio is bad. What temp did he grill them at after they were seared?
375 for around 30 mins
How long did it take once it hit the grill?
+tylersayz1 I seared them 4 minutes each side then reduced the heat and cooked for an additional 20-30 minutes.
Lamb can be some tough meat. It's really good though.