- Hey guys, Alpha, Eat More
Vegans here, welcome back. Today we've got a really
exciting show for you. I'm going to be making rack of lamb, but I'm actually doing
this as a collaboration. My friend Sav from Lagom Eats does all of her work in the kitchen, I do all of my work on the grill. So we're both making
Australian rack of lamb today. Her in the oven, me on the smoker. Let's see how they turn out. Okay, let's jump right in. So today we're making
rack of lamb on the smoker and our friends Sav from Lagom Eats, is making it in the oven. If you're not already
a subscriber of hers, when you're done with this video, check the description, I'll
put a link to her channel and her video doing rack of
lamb in the oven down there. So when people come over
and they taste my lamb, they always say the same thing. How come your lamb
doesn't taste gamey now? I don't like the taste of
lamb, but I like your lamb. What's that all about? Well, the answer is oxidation. So if you've watched
our lamb videos before you've noticed a couple of things. First of all, love to use mustard, love to use what I call my
Simon and Garfunkel crust, the parsley, Sage, Rosemary and thyme. And the reason is that
these are all antioxidants. It's also why I don't dry brine my lamb. You notice I dry brine in my steaks. I dry brine my pork. But what we don't want to do is leave lamb exposed to the air. We want to get the lamb
covered as quickly as we can. We want to cover it with antioxidants and that's going to get rid of that taste. So let's start by making a Simon and Garfunkel mustard crust. I've got here at Italian
parsley, I've got Sage, I've got fresh Rosemary from
the garden and I've got thyme. So we're going to chop all of
this up and make our crust. So we're looking for
enough of each of these to get just a couple of tablespoons and we're going to chop it fine. (upbeat music) Okay, so we've got parsley,
Sage, Rosemary and thyme. Next ingredient is going
to be Dijon mustard. Mustard again is another antioxidant. So we're going to put probably
about a third of a cup of Dijon mustard in here. Using great coupon, because
you know, we're fancy. You can use any Dijon mustard
or even yellow mustard if you don't like the taste a Dijon. (soft beat music) Okay, we've got our crust made. Let's go get those racks
of lamb out of the fridge. All right, it's time for the lamb. So these are both racks of
free range Australian lamb that I got from D'Artagnan. You can get Australian
lamb lots of places. If you want to get it where I get it, I'll put a link down in the description like I do with all of our stuff. So we're going to start by trimming. Now, there's not as much
trimming as there is on most of the meat that we do. Because we're not going
to take the fat off. We want the fat to stay here, but we do have some silver
skin on both of these loins that we want to get off. So we're going to try to take
as little meat as we can. And all I'm going to do is raise it up and with my knife pointed
just a little bit down, I'm just going to try
to remove silver skin and only silver skin. (upbeat music) Okay, we've got all the silver skin off, now let's get the spices on. So we're going to start with our SPG, salt, pepper, garlic, basic rub. This is two parts pepper, one
part salt, one part of garlic. And we don't put the salt,
pepper and garlic in the crust because we want these to be
right up against the meat. We want that salt to be
pulling out moisture, even though we're not going
to be dry brining this. (upbeat music) All right now we're just going to take our antioxidant mustard base
Simon and Garfunkel crust and we're just going to
rub it all over the meat. (upbeat music) Okay, so while these set and
marinate for a few minutes here with the antioxidants on,
so the oxygen does get in, we're going to go light the grill and then we'll be able to
get some smoke on these. I'll meet you at the grill. (upbeat music) Hey guys, welcome back to the backyard. If you've been here before you know Darth our extra large big green egg. He's running at 200 degrees Fahrenheit using Fogo premium charcoal. Now, the reason we're
running at a low temperature is we really want to
get some smoke on these and they're going to cook pretty
quick if we do it any faster. So we're going to put these racks on and we're going to smoke
them to 125 degrees. So the way I like to do racks
is to interlace the bones. So I'm going to set them
up next to each other and I'm going to stand them up like this we going to get a nice presentation there and they're going to hold their form. I also have two thermometers that come with the thermal work signals. And I'm going to put these in right into roughly the middle of the meat so I can track that temperature and I'll watch it on my phone. And we'll be back when we
get to about 125 degrees. (time beeping) Okay, it took an hour and 15 minutes but the racks of lamb are
now both at 125 degrees according to the thermo-works. Let's see how look. Oh, they look really nice, they've got a little bit of smoke on them. Now it's time to sear and
you know what that means. It's flame thriller time. (upbeat music) You guys got to get one of these check the link for the description and a coupon code for fans and get a discount on these. Let's get this off, I'll bring it inside. We'll carve it and taste it. See you back in the kitchen. (upbeat music) - Hey Leah, it's lamb day again. - Cool. - Yeah, this time I made two racks of lamb and I made them on the grill. And you know, my friend,
Sav in California, she actually made the
same two racks of lamb but she made them in the oven. I think mine are going to be better but we don't get to taste hers
cause she's in California. But we'll show these guys. Here's a shot of what her
finished product looked like. Okay great, are you ready to taste? - Yep. - All right, which one do you want? All right and I think I'm
going to do this one and... Which one? - How about this one? - This one here. All right, you want to
hold that out for them? That one's for you guys. All right, you ready? Cheers, cheers. I think this might be my best lamb yet. What do you think? So super tender. Moist right? Why yummy. All right we got the empty why, we got the moist, we got the tender. We got the yummy. I think lamb might be the new thing. You know, the lamb videos on the channel are the most watched videos
that we have by our subscribers. Speaking of which, if
you're not a subscriber be a great time to smash
that subscribe button. If you liked this video you want to learn how to do
this and more stuff like this, make sure to check out
this video right here. I actually made a lamb neck and this one right here,
I made lamb shoulder chops which they were really good, weren't they? All right, so check out these videos. Subscribe, if you haven't already and we'll see you next week on - [Both] Eat More Vegans. (upbeat music)
