How to Smoke Rack of Lamb on the Green Mountain Grill

what up guys it's crystal ball cat BBQ well the holidays are behind us obviously the grilling season here in Phoenix doesn't really stop but around the holidays I usually have a lot of family stuff going on so I haven't had a lot of videos coming out but today we're changing that today what we got going on is a rack of lamb now I got this from a local store whatever you have any area fine fine what it is this is only about 1.3 pounds it's kind of on the small side great for a small family or big lunch for somebody like me but we're gonna get this seasoned up with some nice herbs and spices and we're gonna cook it out on the green on didn't David Boone now start us off we're gonna get this trimmed up not gonna do too much trimming because a Lolich pork fat lamb fat is actually really delicious and tender and it melts really easily so all we're gonna do is we're gonna open this up we're gonna just take that hard fat off if there's any silver skin we're gonna take that off as well a lot of it is gonna stay we're not gonna do too much to it then we're gonna top it off with a little bit of Dijon mustard just they have a nice little binder and add a little flavor profile then you see me use it before some loot and booty everything rub this is gonna have a nice light layer down front get that nice barbecue flavor then we're gonna come back through with some homemade seasoning I did now I say homemade but it's really a copycat recipe I think this recipe comes from some steak seasoning out of Montreal if you get my drift easy road the make up all the recipe down in the description box down below just look down there and I might be having something right here maybe and then we're gonna go outside alright so let's get started [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] well the lamb has been resting in the fridge we got the green mountain up to ten today we're gonna run at 200 degrees now I want this low and slow even lower than normal just cuz I want some great smoke flavor going those meat as it cooks you kind of treat lamb like rib roast you want done medium to medium-rare so rakat the 125 to 130 range so at 200 degrees with this small rack should be it right around an hour now we are running some fruit wood today it's a mixture of apple pecan and cherry let's take a look in here we're gonna use an elevated rack that keeps the meat as far away from the heat as possible and more towards a smoke sack so it gets that great smoke on it yeah that's it just let go about an hour all right so lemmas right where I want it I wanted to be around 125 chuckles about an hour and Tim has to get there no piece of meat is the same no grills the same so whatever time it takes you just go with it what we're looking for is that 125 now we're gonna do is we're gonna pull these off let them rest a little bit while they're resting I'm going to take out the top rack and put it in some grill grates bump up the temperature at about 450 and we're gonna get these things seared [Music] all right so we're gonna let this thing rest a little bit more but when we do we're gonna put some butter on here it's gonna create nice little jus inside the pan and along with that we're gonna put some fresh rosemary now the rosemary is not going to bring a real flavor profile but has already nose your nose actually influences your taste buds as well so we're just going to add some rosemary in here in there and there all right we're gonna close this thing up and let it rest all right it's been about 10-15 minutes flipping this thing up the aroma of the rosemary is coming straight up all right out of there all right it's cut into this back so when you're cutting into these just go straight down you're gonna hit a little knuckle have turn your blade keep going down Oh color than that other option is look at where the bones are from the back find the find that knuckle bone go around it this thing is cutting so tender and it's one thing some people do is they do a double cut gives a nice little presentation so there's a double cut with a cone that nice medium rare the char marks on there all right skate a taste test all right you can give these a try and if you hear children's programming in the back the kids awake what can I say all right these things smell I'm fantastic they were cutting tender see how they taste mmm lamb is just a different meat altogether I mean it's tender it's juicy I got the herbs coming up there's not spice there's not heat just a nice round flavor profile mmm like I was saying earlier lamb fat is different than than beef and pork you just had a different tenderness - a different flavor I know a lot of people don't like fat period but I'm give this oh that's right at least a little bit it's not as fatty as you think of it it really is and it's just tender and bite through it's just phenomenal all right guys so I hope you guys enjoyed this this is just something that's easy to do it really is don't be afraid of of lamb I know it's not readily available everywhere but it really is an easy thing that cooks hey guys until I see you next time keep on grilling [Music] today what we got going on today we have rope today we have keep saying roasted easy the thing easy rub the today what we got going on is lamb of rack lamb of rack that's not right

Channel: Bottlecap Barbeque

Views: 1,306

Rating: 5 out of 5

Keywords: BBQ, Barbeque, Blog, Vlog, Cooking, Food, Barbecue, Smoke, Smoking, Grill, lamb, rack of lamb, green mountain grill, daniel boone, gmg, gmg daniel boone, smoked, smoked lamb, loot n booty, lnbnation, montreal steak seasoning, steak seasoning, montreal, home made rub, bbq rub, how to smoke lamb, how to smoke rack of lamb, copycat, copycat recipe, copycat montreal steak seasoning

Id: vN8-i7odgyA

Length: 10min 28sec (628 seconds)

Published: Sat Jan 12 2019