Grilled Rack of Lamb on Big Green Egg | Herb Crusted Rack of Lamb Recipe with Malcom Reed

hey welcome back to how to barbecue right today I'm going to show you how I do a rack of lamb out on the grill I'm going to take some fresh herbs and kind of create a rope paste to get all over the outside of this lamb we're going to get over some high heat really sear that outside will give us some color then we're going to back those tips down and finish that lamb off to the medium-rare temperature that's about as far as you want to take lamb it's going to be French tasting and it's going to be delicious so let's get started so what I had today is a couple racks of lamb where the bones have already been French these weigh about a pound and a half each and that's about typical the first thing we're going to do is get some salt get some pepper on them and this is a perfect application for my all-purpose rub it's got that salt pepper and garlic already in it so I just want to get a good dose of this on the lamb front of that all sides edges you can use any type of seasoning you want here but really it just needs to be salt and pepper that's the main flavors you're shooting for because next I've made up kind of a rub paste then we're going to put on the outside and that's kind of going to be our main flavor seasoning and this is using some fresh herbs I've got some fresh flat-leaf parsley some rosemary some thyme a couple shallots and some garlic cloves I'll put them in a food processor got it all chopping real good and I added a couple of tablespoons of Dijon mustard and then I'm slowly drizzled in about about a quarter cup of olive oil I just wanted to get it towards kind of a paste consistency so just add the olive oil is needed but you want to look about the consistency of this wet rub here now we're going to get it on the outside of the lamb so I just use a brush use whatever you want spread it on go put it on all sides so we're going to let this wet rub kind of sit on this lamb for at least an hour it's kind of going to marinate it a little bit but the fresh flavors in these herbs and with the garlic and the shower it's going to really brown up on the outside of the lamb kind of make the crust and it's going to taste delicious when we get it grilled looking good on this side let's flip it over same thing on this side I'm just going to smear it on spread it out so we've got the wet herb rub on the outside of the lamb now I'm going to let it hang out for an hour today when I go outside bring my big green egg up to temperature it's okay to go as long as 46 hours it's going to develop more flavor just throw it into the refrigerator and bring it out about an hour before you're going to start cooking because you want it to come up to room temperature so the lamb will cook even out on the grill go outside and get the grill fire it up we'll see you in just a minute all right so I'm going to be cooking this lamb today on my big green egg and I've got it running at about 450 degrees right now without the deflector shield in it now if you're cooking on another grill at home it's perfectly fine you're just going to need a hot zone and a cooler zone because what we're going to do is sear the lamb first on each side for about three or four minutes then I'm going to take it off put my deflector shut in real quick drop the temps down to about 375 and finish the lamb for the rest of the cook so we're going to go ahead and get it on right now three or four minutes on each side then we're going to take it off just for a quick second to get the deflector shield in place I got just a pretty good-sized chunk of cherry wood in there something mild and sweet give us a little bit of smoke I'm gonna get the lid closed and get a timer going for four minutes I want to get some color on both sides of this lamb all right it's been four minutes I'm going to go ahead and get this lamb flipped over get some color on this side as well the center timer for another four minutes all right it's been four minutes on this side about that we're going to platter get these off and swap out my great real fast so I've got the heat check down now on the big green egg it's sitting about 375 and that's where I wanted to finish this cooking I did that by putting that heat diverter in just took these racks of lamb off for a few minutes now to make it kind of look cool stand them up at this point just kind of lock the bones in and if you wanted to protect the bones with a little aluminum foil you could but I kind of like the the look that they had now and they're not going to cook a whole lot darker in that because they're up away from most of the heat but one thing I do want to do at this point is get a thermometer and I'm using my chef's alarm again I've got it set about 128 degrees I'm just going to go right in that side of the lamb right there I'm just going to watch that internal temp when it goes off they're going to be ready so all we have to do now is close the lid let them cook and watch our internals chef the ones going off tell me it's 128 degrees internal it's time to get this lamb off the grill the cook time is about thirty minutes is all it took here I'm just going to pick them up set them on the platter we're going to take them inside and I just love the way that looks right there looks awesome take them inside with this lamb hang out for about ten minutes on the cutting board before we give it a try I know it's going to be good let's go back inside okay so we've had the lamb inside I just let it hang out here on the cutting board for about ten minutes it's all these arrests but you want to let it rest it's always important so we don't lose all the juice that's inside from cutting into it right away I want to go ahead and cut some of this lamb and see what it looks like inside so I'm just going to go right down the rack it's good Cup I'm gonna cut a double cut so a nice juicy thick chopped ooh that dude there we go man these chops look awesome that's what I wanted to see and for me you know that's how long I'm sorry you could cut them into individual pieces if you want but that double-cut lamb chop cooked like a medium-rare that's what I'm talking about so before I try these and you know I'm dying so let's talk a little bit about what we did this is real easy and I just picked up a couple racks of lamb costco brought them home got them out of the packages seasoned with salt and pepper and garlic that ap rub at the very beginning and that made up this kind of a wet rub with those fresh herbs that rosemary thyme I've had some flat leaf parsley in there also some fresh garlic some shallot Dijon mustard and when we smooth it all out with a little bit of olive oil and that was our wet rub that would put all over the outside we seared them on a high heat out of the egg first it was like 450 degrees and one about four minutes on each side kind of start that crust forming then we even back the temp down to about 375 and finished it out and the important thing is that internal temperature that's where that chef alarm comes in critical I mean I set the tip for 128 degrees because I knew I wanted it right at that rare and mid-rare and that's just perfect for me for lamb it still has a lot of moisture you know I still got a real good pink color and you know it's cooked perfectly and that's what it's all about so now you know I got to get in there and get me a piece they got to get a fork in a knife so I'm gonna get into this one right here man I want to make sure I get a little bit of that flavor on the outside as well the rare light that's good in lamb has a great flavor it's a little sweet all these herbs come through salt the pepper the garlic I hear a fan of lamb you've got to give this recipe a try not only does it taste good the presentation of it looks cool under your Easter table or whatever you're cooking it for it's going to really impress your guests and I promise you you'll love the flavors that these herbs give the outside of the meat so thanks for checking out our video today if you like what we're doing subscribe to our channel you can always find us on Facebook and Twitter too we love the comments and we try to answer all of them we'll see you next time

Channel: HowToBBQRight

Views: 192,566

Rating: 4.9179955 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, rack of lamb, rack of lamb recipe, lamb rack recipe, cooking rack of lamb, grilling rack of lamb, bbq rack of lamb, recipe for rack of lamb, rack of lamb grilled, grilled rack of lamb recipe, herb crusted rack of lamb, frenched rack of lamb

Id: 7B-dVhZOSw4

Length: 8min 35sec (515 seconds)

Published: Thu Mar 10 2016