Primo Slow Roasted Rack of Lamb Recipe

hi Greg here from the ballistic BBQ channel right here on youtube today I'm hanging out the primo ceramic grills Channel and I'm going to be preparing slow roasted rack of lamb we're going to kick this video off by introducing the real stars of this show I have two gorgeous gorgeous racks of lamb here as you can see the bones have been nice and cleaned up they've been frenched here for that beautiful presentation and each one of these racks weighs in at about 1 and 3/4 pounds I'm going to go ahead and set these off to the side and we're going to start the recipe off by preparing a really nice fresh herb rub all right we're going to start this off with 2 tablespoons of sea salt 2 tablespoons of ground black pepper 4 tablespoons of fresh chopped basil 4 tablespoons of fresh chopped rosemary 4 tablespoons of fresh chopped thyme 1 teaspoon of cayenne pepper 2 tablespoons of dry oregano 2 tablespoons of onion powder 2 teaspoons of smoked paprika 2 tablespoons of one of my all-time favorite spices and that is ground coriander seed 2 tablespoons of garlic powder 2 tablespoons of cumin 2 tablespoons of chili powder this is ancho chili powder that I'm using but you can use whatever you want and 2 tablespoons of seasoning salt I'm using Lowrey seasoning salt now I'm going to use a whisk I just want to make sure that this gets nice and incorporated a spoon going to kind of just push things around so whisk does the trick here alright that's looking good let's go ahead and move this off the side we'll put that lamb back in play here first thing I'm going to do is just put a little bit of olive oil extra virgin olive oil on the meat side of this rack here doesn't need to be a lot you just want to make sure that it's enough to where the rub will stick to the meat right now I'm going to take the rub we're going to put a pretty heavily application on both of these racks of lamb here make sure you press it down with your hands so that it sticks all right that looks good smells great what I'm going to do now is place these in a glass like a baking dish cover it with plastic and I'm going to put it in the refrigerator for 24 hours so I'll see you tomorrow out at the Primo all right here we are 24 hours later and I am ready to cook some lamb I have the primo running at 250 degrees larvan is open about a fingers width Daisy wheel is open about 3/4 of the way and I have the heat deflectors in so we are cooking on indirect heat let's get the lamb on basically going to place these on the center of the racks all right the next thing I'm going to do is insert a wireless thermometer just want to make sure it's in the thick part of the meat and we're not hitting any bone all right now lamb is just one of those meats it's best we cook to temp and I prefer mine at 140 to 145 so my plan is to basically pull this meat once it's 130 and take it in the house cover it with some foil and I'm going to allow that carryover to bring it up to my desire temp now running the Primeau at 250 I'm guessing it's going to take anywhere from two to two and a half hours so I'll see you in a bit okay we're at two hours 10 minutes and we're at 130 looks good and it smells just amazing all those herbs so anyway again what I'm going to do is pull this I'll wrap it in foil we're going to let that carryover bring up the temperature a little bit we'll be carving this lamb and I'm guessing 10-15 minutes see in the house temperature of the lamb has risen to 140 it's right where I like it go ahead and carve these up don't go anywhere because we're not done with the preparation there's another step you need in order to serve these things correctly for the recipe just go ahead and slice into these things and I'm going to go ahead and cut to bone chops here we go nice medium-rare all right now to finish this off or kind of going with that little Greek vibe here in theme with the lamb nice fresh lemon looks really good can't wait to try this now with me if there's a bone attached I'm using it as a handle mm Wow that lemon just really makes it pop but those herbs unbelievable and I'm thinking this would be a perfect kind of an alternative meal for the holidays you know Easter coming up Christmas this is wonderful anyway guys thanks for stopping by I appreciate it you like what you're seeing sub and also check me out on ballistic BBQ see you on the next video

Channel: Primo Ceramic Grills

Views: 68,734

Rating: 4.8080001 out of 5

Keywords: Rack Of Lamb (Food), Roasting (Culinary Technique), Primo Grill, Primo Ceramic Grill, Kamado, Barbecuing, Smoker, Recipe, Barbecue (Cuisine), Cooking, Lamb And Mutton (Food), grilling

Id: 11UjWyYsKo0

Length: 6min 17sec (377 seconds)

Published: Thu Mar 19 2015