How To Grill a Rack of Lamb - Green Mountain Pellet Grills

how're you doing today sterling Smith from Luton Budi barbecue and I'm back with green mountain grills and today we're gonna do a beautiful rack of lamb it's already been French the bones already French tout it looks beautiful it's great stick at the end we have some awesome marbling on the side of this so what I'm going to do is do a honey rosemary crusted mustard glaze on this thing we're going to mix up a marinade we're gonna put it on the outside we're gonna cook it on the green mountain grill is hot and fast around 500 degrees I'm looking for an internal temperature of around 125 degrees I like my rack of lamb medium-rare to medium have some of that pinkness in there moist and juicy and this outside crust is going to give some great flavor to it so we're gonna put that together right now I really like to use rosemary some fresh rosemary smells amazing I love to just peel it off the back like this makes it easy when you're chopping it up and so just take it right off the stem a couple sprigs it's plenty you don't want a two rosemary but I think rosemary and this rack of lamb are going to be amazing flavors together and it's gonna mix well with this honey and this mustard and we're going to use this roasted Chipotle and roasted garlic and Chipotle seasoning from Greenmount where else to bring that flavor all together so I'm just gonna give a rough dice on this stuff on this rosemary I'm just looking for a rough chop nothing too small nothing too big but I want some of those nice chunks to be embedded right into the flesh of that rack of lamb that looks perfect to that I'm going to add about two tablespoons of Dijon mustard I'm gonna add I like this chunky garlic paste it's really easy it's got some great flavor I'm gonna add about two tablespoons of garlic to that I add honey some great flavor honey that's gonna add some sweetness to this marinade and I'm going to add the same two tablespoons and then I'm gonna add some olive oil and that olive oil is gonna create a nice crust on this rack of lamb I'm gonna whisk it all together we're gonna get that lamb rubbed down and we're gonna go from there now this marinade it's really easy that's the mustard and the honey comes through with the garlic and the rosemary it's gonna add a beautiful flavor and a awesome crust and texture to that rack of lamb so you want something that's kind of a paste this pace we're gonna run a Rob across it the the top of this rack of lamb so I'm gonna get this over now when I get a rack of lamb out of the package I'm looking for a couple things making sure all the everything's been frenched properly there's any other meat on the bones I'll just take those off real quick nothing to you know it doesn't need too much trimming but there's some fat on this top so what I'm going to do is just take that fat off a little bit not all of it I want to keep some of it on there but some of that's not going to render out right the the way we're cooking it so I'm just gonna take a little bit of fat off the top just like that it doesn't need too much trimming because these are trimmed really great and you can see the marbling in here on the side it looks beautiful I love cooking rack of lamb it's a it's a great meat accepts a lot of flavors and then cooking on the green mountain grill it's a getting that light smoke to it it's a beautiful combination so I'm going to take this slather I'm just gonna take a little bit on my whisk put it on just like that and I'm just going to rub that directly into the meat we're gonna let that sit a little bit then we're gonna take it directly onto the green mountain grill we're gonna cook at 400 degrees like I said I want this a nice medium medium-rare I'm for around 125 130 degrees some people may like it cooked more but I think 125 when a rack of lamb is perfect for for what I like something's going to get a nice crust like this after you put that honey mustard glaze on it I'm going to come back with the roasted garlic Chipotle this is going to add a nice flavor to this rack of lamb I'm gonna put this all over we're gonna let this sit a little bit and that mustard and the honey and the seasoning it's going to sit in open up those pores on the meat except all the flavors and it's going to be a beautiful beautiful cut so we're going to come across just like that let it sit we're ready to go we have this rack of lamb I'll crust it up nice it's been sitting it's been accepting some of that flavors we're gonna put this on the Jim Bowie at 500 degrees with some fruit wood we have cherry pecan at beechwood it's gonna add some amazing flavor and some crust to this I like to cook it high so we do get that outside crust on it so let's take it over and put it on you're going to see this setup on this gym booyah I'm going to have grill grates on here I really like the grill grates I really get some nice flavor some nice coat on there we can get some really nice grill marks on this as well so I'm going to take this initially and put it fat side down just like that I'm doing that to get some nice sear on it we're going to come back in about five six minutes we're going to crosshatch that and flip it over after about another ten minutes but I'm looking for about 125 130 degrees internal then we're going to rest it what we're gonna do now is put a little crosshatch oh these are looking great I'm gonna take that let's go to crosshatch we're gonna cook that for another two to three minutes we're gonna come back and flip it over and we're going to test it then and see will for a ride around 125 130 degrees so it's been about three more minutes once we angled that rack of lamb we're gonna check the cross hatches on this make sure we got great color and look on here if you want to come under here and look oh man that looks beautiful look at that crosshatch on there so what we're gonna do is flip this over bone side down we're gonna give this another three minutes come back and do another crosshatch test our temperature we want to be around 125 130 degrees I'm gonna let that go but look at that beautiful caramel is Asian that has on it we're gonna check the rack of lamb right now oh man look how beautiful that is the fats starting to melt what I'm going to do is give this another 45 on the backside just to get some nice grill great coloring and flavor on that side we're gonna let that go for another minute and a half to two minutes check the internal temperature if it's ready around 125 130 we're gonna pull it off so it's rack of lamb we did a crosshatch on it's been on for another two to three minutes I'm just looking gorgeous beautiful crosshatch marks that fat is starting to render down gonna create flavor over that whole rack of lamb and I'm looking for about 125 130 degrees somewhere in that range right now we're sitting at 120 627 perfect I'm gonna pull it off in a pan we're gonna put some foil on it we're gonna let it rest we're gonna let it rest for about 10 minutes to let all the juices naturally get back and keep into the meat but look at that that is a gorgeous piece of meat right there what I like to do is just put foil on it we're gonna let that rest and man I can smell that lamb I can smell the mustard and the honey coming through it's gorgeous I can't wait to cut into this thing in about ten minutes so we got this lamb off we cooked it to 125 130 degrees internal if you like yours more you can take it to 145 but I like it right at 125 130 we arrested it for about 710 minutes it allows all those juices to stay in we got some amazing carmelization on the outside and that was done by cooking it at a hot temperature and also with that marinade that we put on with that honey and that mustard the rosemary I just can't wait to cut into this thing and see where we're at man it smells unbelievable and when I cut I want to cut directly into the bones so I'm creating or between the bones sorry so I'm creating some nice lollipops and look at that color on that that is unbelievable it's cutting perfectly and these lollipops are just amazing right around 125 130 I still have some of that redness inside and that's what I like I think lamb should be cooked that way I think it tastes better that way for my preference and all this fat on the outside is caramelized and that's a beautiful amazing bite that would get from this these are gorgeous and I can't wait to dive into one of these things when I present them to I'm gonna present them just like this they look amazing on a plate fan them out a little bit with those bones coming out one way Oh that meat is glistening that is beautiful carmelization the smoke the rub it all works in symphony and that Green Mountain grills you know it does it every time Oh amazing pretty mountain girls baby damn is good you

Channel: Green Mountain Grills

Views: 158,533

Rating: 4.5692306 out of 5

Keywords: pellet grill, lamb, rack of lamb, how to grill, lamb tips, grilling tips, grilled rack of lamb, wood pellet grill, wood pellet grilling tips, pellet grilling recipes, rack of lamb recipe

Id: NGs511mPH3Y

Length: 9min 24sec (564 seconds)

Published: Fri Sep 16 2016