How to Cook A Smoked Rack of Lamb

what's going on backyards it's really awesome to have you joining me here in the backyard today today we're talking about something that's a little bit different a little gonna stretch the limits just a little bit my experience with lamb it's not always been the best in fact as an adult i remember it's probably around 10 years ago or so my wife and i went to dinner at a brazilian steakhouse and i don't know if you have any of these around where you are i mean you ordered a couple sides for the table and then the guys and gals would walk around with these huge slabs of meat on their serving trays and they would just freshly shave you off some and it you know go right onto your plate it's a really awesome concept maybe you have something like that where you live if you do tell us about it in the comments below prior to that point i hadn't had lamb that i could remember um and you know they had lamb they were walking around with a big old slab of lamb and i was like that's definitely something i want to try so when he got over to my table i asked them to shave me off some and uh immediately what i noticed is i could there's a gamey smell some things that have a little gaminess as long as it's not over the top it's it's it doesn't bother me in fact you know i kind of like that once in a while but the closer that lamb got to my plate and then on my plate and then the closer it got to my mouth as i started to take my first bite [Applause] my gosh that was gamey when i bit into that piece of lamb it was bad let's just say that it was bad it was it was incredibly gamey and it just tasted bad it had a herbal flavor to it which isn't always you know a negative thing sometimes i like a little bit of an herbal flavor on on my meat but in this case it i just didn't like it at all my wife and i were with some friends on a ski trip recently and a buddy of mine ordered lamb chops and so right away i was like oh man that's gonna be rough because of the smell and you know just being around it um but it had no smell when they delivered it it looked amazing i mean seared on the outside just a wonderful looking piece of meat no smell and you know the gaminess was very very mild so i've learned a lot about lamb since so today i'm going to try a rack of lamb where we tone the gaminess way down and i'll show you exactly how we're going to do that let's get started [Music] do all right guys beautiful beautiful rack of lamb here from lobel's and it's about 28 ounces it says it's already been cleaned up and trimmed for the most part really all we had to do was season this guy and cook it so let's get the seasoning first we're going to go in one cup of bread crumbs and i just used regular plain bread crumbs i don't want any flavors gone with one teaspoon of rosemary and now we're going with two tablespoons of my ap and this is salt pepper garlic it's about 60 uh pepper 35 salt and 5 garlic and some fresh grown basil right from the garden stems and all oh my gosh this stuff smells good now we need a little liquid to spice things up and we're going to go with the juice of one lemon and about however much olive oil it takes extra virgin i'll start off with about a a tablespoon lock it into place put our top on then you could just add olive oil as needed and we're not looking for a paste but we're definitely looking for something that's got a little more liquid in it you know than a dry rub something that's going to stick right to that lamb about another tablespoon of oil and i think that's good the first way that we're going to combat that gaminess of the lamb is with our rub we've got the base rub mixed up now we're going to go out here and take a little turn from what most people use with their rub for their lamb most people go for a rosemary thyme very herbal type of rub or seasoning and that's fine but what i think that that does that profile i think it kind of boosts the gaminess so when you mix that herbal and the gaminess together you know a lot of people are going to love that kind of profile that taste but me personally i want to take it the opposite direction i want to kind of squash that gaminess and the way that i'm going to do that with the rub with the seasoning i'm gonna use malcolm reed's rub and we're just gonna put a little bit of that in there and process it just a little more blend it just a little more and then i'll tell you about the second way we're gonna fight the the gaminess of this racket lamb the second way we're going to fight this uh gaming that's coming from the rack of lamb is by the fat all right so when you're looking at your rack of lamb you want to shave off any of the fat especially uh fat that has silver skin attached to it and that's going to be chewy and gamey the fat carries a lot of the gaminess so uh you know what you need to remember is that rack of lamb is a very lean piece of meat so if you cut all the fat off you're going to dry it out and it's really easy to dry a rack of lamb out you don't want to dry it out you want to cook it to a perfect medium and you want to leave just the right amount of fat that you get rid of that gaminess but you also keep the meat nice and moist when it's cooking [Music] okay so most of the lamb chops that you get in the grocery store anymore are already frenched now there's a lot of good meat that can be on these bones so if it isn't already frenched you may want to consider not frenching it but this one came from lobel's already french beautifully trimmed i don't need to do anything there's a membrane on the back here like on pork ribs we tear that membrane off on lamb chops it doesn't matter because we're not eating this side we're just going to be eating the front side so one other thing you may want to do with the bones if they're french is cover them with foil so that they maintain that appearance however i don't care about that so i'm just going to cook it like it is now one other tip for that i've heard but haven't verified for reducing the gaminess of back of lamb is making sure that the lamb you got is not imported you want a domestic lamb domestic lambs supposedly have less gaminess to them so i can't verify that kind of dump some out here and we're just gonna kind of just kind of pat that down there we're gonna create a nice bark i will say the smell right out of the bag that's definitely a lot stronger than say a steak you know you could use mustard or olive oil or something as a binder i just prefer not to use binders whenever i don't have to that's just you know a thing of mine i don't think that it's necessary most of the time now remember you want to get plenty of rub on this guy we're trying to drown out the gaminess and the way that we can do that was with additional flavors and the rub is a good good good way to bring additional flavors to you know a piece of meat that has gained uh gaminess to it that's it guys we're gonna let this sit for about a half an hour to let it come up to room temperature so that it cooks evenly all the way through rack of lamb you're cooking a lot like your steak i'm gonna take it up to about 110 indirect and then we're going to sear it i'm going to show you how we're going to do that in just a second let's go ahead and let this come up to temperature as well as build our fire so [Music] [Music] [Applause] [Music] so [Music] guys i want to take a small little break here just micro break and say if you haven't become a member of delmarva backyard please go on to your computer i don't think you can do it on your devices yet but if you go onto your computer go down to where it says subscribe and right beside that there should be a memberships button go ahead and consider being a member of delmarva backyard my goal is to bring you straightforward honest content without being handcuffed to a brand it's very low monthly fee and you can help make sure that we're inspiring others and cooking some great food in the backyard okay so once the smoke has you know thinned out and cleaned up it's time to go ahead and put the rack of lamb on the grill and you can use any grill for this you know if you have just a weber kettle no problem what we're looking for is two different methods of cooking both indirect and direct and this lone star santa maria style allows me to do basically the same thing we'll keep the meat up high like right now for indirect style cooking and then we'll drop the meat down to the fire to get that direct style cooking at the end for a reverse sear we're going to go ahead and monitor the cook with the shuffle arm i'm expecting about 15 minutes for each side indirect and then about 10 minutes maybe a little less more like six or seven minutes direct for each side [Music] so [Music] so [Music] do [Music] in total about 40 minutes of indirect cooking and about 20 minutes of direct style cooking and the lamb is up to a perfect 135 took it off the grill right at 135 and been letting it sit for about 15 minutes got it all sliced up it looks amazing the smell is definitely taken down several levels from what i remember that smell being at the brazilian steakhouse so the smell is much better now let's find out how it tastes beautiful piece of meat i mean cooked to perfection but does it taste like perfection [Applause] let's find out so tender [Applause] okay the gaminess i don't want to say it's not there but it's close i mean it's reduced big time this is definitely a good piece of meat it's really tender it's juicy it has a lot of bold flavor but not that gamey overwhelming type of flavor it's it's just a nice it it's all it's like a little bit less than a a dry aged steak you know dried steak has that spiciness it even tastes like you know like a gamey piece of meat but this is like almost to that point but not quite and this is the uh third rib in so um it has some fat on it and now i'm gonna try this little bite over here where there's more fat and see if i can taste a more gamey bite to see if you know the fat how much of a difference it makes none that's delicious that's good man lamb chops when they're done right man they're amazing that basil pesto type of uh seasoning we put on there it's just just enough herbal tones but then with that malcolm reed's barbecue rub that you know that strong barbecue sense mixed with the smoke that's where it's at guys give these a shot thank me later thanks for watching guys i'll see you on the next video

Channel: Delmarva Backyard

Views: 1,627

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Id: LNaaPyJPMY8

Length: 14min 43sec (883 seconds)

Published: Sat May 22 2021