Rack of Lamb GRILLED to a PERFECT Medium Rare
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- เผยแพร่เมื่อ 1 ส.ค. 2024
- Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.
Check out the Primo Grills here: www.primogrill.com/
#grilledlamb #rackoflamb #howtobbqright
Rack of Lamb with a Pepper Jelly Glaze
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Gyro Hero Jalapeño Greek Seasoning bit.ly/GyroHero
- Meat Bags bit.ly/H2QMeatBags
- Al Frugoni Chimi Churri Seasoning bit.ly/ChimichurriAl
- Thermoworks DOT bit.ly/2VBWm0K
- 12" Red Handle Slicing Knife bit.ly/H2QKnife12inch
Pepper Jelly Glazed Rack of Lamb
Ingredients:
- 3 racks of lamb (6-8 bones each)
- 1/4 cup Malcom's Gyro Hero Jalapeño Greek Seasoning
- 1/4 cup Al Frugoni Chimi Churri Seasoning
For the Marinade - combine the following ingredients:
- 5 cloves garlic - minced
- 2 Tablespoons honey
- Juice from 1 lemon
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 3 Tablespoons Malcom's Gyro Hero Jalapeño Greek Seasoning
Directions:
1.Season the racks of lamb with a light coat of Gyro Hero Greek Seasoning.
2.Place the racks in a large ziplock bag or container and pour the marinade over the top. Close the bag and make sure all of the meat is covers with the marinade. Refrigerate for 1 hour minimum.
3.Remove the lamb from the marinade and re-season with a little more Gyro Hero Greek Seasoning.
4.Prepare the Primo smoker for indirect cooking at 250 degrees.
5.Place the racks of lamb on the pit, insert a meat probe thermometer to monitor internal temperature and cook the lamb until the internal temp reaches 115 degrees.
6.Remove the lamb from the pit and rest for 30 min. While the lamb rest remove the heat diverter plate from heat grill for direct searing at 550 degrees.
7.Combine the pepper jelly glaze ingredients below in a small bowl. Reserve a little for serving with the lamb.
8.Place the lamb over the hot coals and brush with the pepper jelly glaze. Sear for about 1 minute on all sides.
8.Repeat for all 3 racks then slice into individual chops and serve with a drizzle of the reserved pepper jelly glaze.
Pepper Jelly Glaze:
- 1 jar habanero pepper jelly
- 1 Tablespoon balsamic vinegar- 2 Tablespoons hot water- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
Connect With Malcom Reed:
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My Mom was from England. She loved lamb with mint jelly. Tasted horrible. She made it once a month. When I was 8, I refused to eat it. My Dad took me out of the room. Said, "Is your Mom a good cook." Yes, of course, but I hate lamb. My Dad said, "So do I." I gobble down the Lamb meat and then eat the mashed taters and gravy to kill the flavor.
Once I joined the Navy, I NEVER ATE LAMB again. On leave in Corfu Greece, we stopped at an after-hours Gyro stand. My buddy made me taste a Lamb Gyro. Wow. Mediterranean seasonings made all the difference in the world.
Great recipe. As always, THANKS SO MUCH MALCOLM.
I’m shocked Malcom wants to cover up the lamb flavor instead of complimenting it. It’s not for everyone, but if you love the taste of lamb let it shine!
I love the taste of lamb, but the odor of cooled lamb fat is heinous so I always have to clean up immediately and get all waste out of the house as soon as I'm done eating.
What? I don’t think you are eating lamb, I’ve never heard of anyone saying lamb “isn’t for everyone” or remotely anything about a smell.
@@willcurrall6351 I know. Some strange folks don’t like it. I make lamb every change I get!
Why would you cover up lamb flavor.
Not everybody likes the flavor of lamb. He said it wasn't his favorite at the start of the video. Lamb is not terribly common here in America. Most people don't eat lamb regularly and are far more familiar with the milder flavor of pork, chicken and beef. For those who do eat lamb, often it is just something eaten infrequently, around Easter. When they do eat it, usually it is grass fed lamb from Australia or New Zealand. The grass fed lamb has a stronger flavor. Fresh American lamb, which is usually grain finished, is more of a regional thing here.
That said, I love lamb, mutton and goat. I would not marinate lamb chops or a rack of lamb. When cooking a whole leg of lamb I likely would not marinate. I'll insert cloves of garlic and use a simple seasoning; SPG. I might brush the surface with a chimichurri or some other oil based sauce at the end, or just serve it with sauce on the side. I'm more likely to braise shoulder or neck, so no marinade, just the braising liquid. Same for shanks.
For mutton and goat, I might use a marinade. I want strong flavors and some acidity to break down the tougher meat. Barbacoa and Indo-Pak seasoning/cooking are my favorite methods.
You gotta try garlic, rosemary, salt, pepper, and olive oil. Amazing on lamb
Lamb is great. I think folks think they don't like it before they try it. I just use salt and pepper on my lamb.
Is it as gamey as they say?
Had it one time, cooked by a friend of mine. Salt pepper and rosemary, and medium/medium rare. Absolutely delicious. Better than steak
@ljrouse5 lamb isn't gamey at all delicious especially cooked over fire
@@ljrouse5i find it gamey
@@ljrouse5its gamey, but you can use spices to lessen it.
Malcom’s comments at the very end are the BEST!
Looking good Malcom, the rack of lamb looked good also. Cooked to perfection and seasoned just right. Thanks for sharing with us. Fred.
Your authority on all things meat is very impressive, so is your delivery of it in your videos. 👏🏾👏🏾👏🏾👏🏾
Chimichurri is the way to go .
We're still here and love your long form content, just so you know! Thanks for the upload and thanks for making the best tasting AP Seasoning on the market.
So, as I was watching this video, I was steadily thinking, “man I bet some Captain Rodney’s Boucain Glaze would be awesome on lamb.” I’m a huge Malcom fan so I’m gonna have to try his recipe first. I have never cooked lamb before, I usually look at it in the meat case and quickly walk away. This man literally taught me how to cook on a
grill/smoker so I’m gonna go ahead and cook this recipe.
I have never cooked lamb before but willing to try this recipe. Thanks 👍🏽
Lookin trim Malcom! Thanks for the years of great+informative content. Keep up the great work💪
I have seen this vid six times and I do not care. Still fantastic!
Great time of year for rack of lamb!! Chops too!! Costco has them at a great price!! Delicious!!
Thank you for this great video!!!
Looking great Malcolm!
That looks amazing!
I still do your old herb crusted rack of lamb recipe, it amazing. Gonna have to try this one.
Malcom, you are the man!
LITERALLY just had a rack of Lamb for lunch today! What a coincidence that Malcolm uploads a Lamb vid same day lol
Anyway, even though it wasn’t as fancy, it still tasted amazing! Love lamb
Im inpressed keep it up
Haven’t watched a Malcom video in a while, dropping weight! looking good man!
Those Truly look Amazing!! 😮 I've been wanting to bbq a rack of Lamb!!! 🤤
GET YOUR EAT ON MALCOLM! ❤️
Lol I was just looking at this at costco. Great timing!
good stuff!
Costco New Zealand grass fed lamb is delicious, going to try this glaze with those
looking good malcom reede
we eat loads of lamb here in Aus. I love it. Those racks looked amazing & I'll be using that flavour profile on my next cook!
Looks money. Rack of lamb is such a great cut
English Lamb, Always with mint sauce! Yum!
Perfecto 💥🤛
You should start trying more different meats like elk, moose, caribou, goat, or meat that might be available and eatin in different countries that we wouldn't have here. Just a thought.
Bang on the button as always, sensei! Hot damn that looks tasty!
Damn Malcom you dropping some weight looking good ! Happy for you brother !
Love your videos, thank you for all you do to tea h us your skills. Do you have a video on how to make your bbq sauce?
I don't eat a lot of lamb, but that looked great! Excellent recipe and video.
I love this channel..simple things everyone can do..
Not like other channels cooking something in 999 steps 😂😂😂 Guga
Used Apricot Preserves - probably the best RoL I ever made.
Thank you for being you,
@9:56 - "Smells good - it brings all the girls to the yard" 😅 Go ahead with your lamb milkshake Malcom! That looks amazing. Can't wait to try that glaze next time.
😂😂😂😂
Blanton's on the shelf in the background!
Love the boars head on the wall! Man I’d like to have one o them. Great cook too
Great Rack of Lamb of the Charcoal Grill ❤ 😊
Haha I ordered the Gyro Hero rub last week so I could cook up some lamb racks too.
Never had lamp before but this makes me want to go out and buy lamp just to try this.
🤣🤣
Fun to see how far you have come from the poor audio on your kitchen/BGE years back
Awesome as always!
Ah-maze-ING!!
Sometimes one encounters a rack of lamb so tender that it’s better than any beef I’ve ever eaten
Lamb Lollipops! Like the idea of pepper jelly and not mint. Will give it a try.
we don't like the mint stuff in our house ... unless it's in a mojito!
i do something similar with harissa seasoning as the dry rub and Lebanese garlic sauce as the marinade. that chili glaze seems like a really great idea. also need my rack a bit closer to 140F like 134 -136 ish. beef i like rare to med rare. after only 3 min on the grill id of liked to have seen a final temp tbh
Bring all the girls to the yard 😆 🤣 loved it
Perfect timing! I have a rack of lamb ribs dry seasoned up in the fridge that I'll be smoking today. Your glaze will be perfect using some mint jelly. Thanks!
Love watching and learning cant wait to see the boys hunt and fish with you again
I dont know what to do with this channel. I live in Northern Eurpoe and I dont have a bbq season long enough for this genius' recipes.
Yes sir looks delicious.
I make lamb Shish-ka-bob! But I use Loin Chops!! Cant stop eating em!!!!
It's hard to beat lamb cooked that good
Id love a full patio tour, it looks enclosed but i know its not with all the grills
Cook for me!!!!
Cut into cutlets then flash cook on flame. S and P. Lamb Lolly pops.
Love all your videos. Not a huge lamb fan but I try anything you cook. I am a huge dog lover,what's the name of your beautiful black lab?
Sadie
You've lost a lot of weight. Great job!
Awesome video Malcolm! I’ve been wanting to try lamb but I can’t get the wife on board? Can you suggest a different glaze perhaps that would go well with them as we aren’t necessarily into the spice? Thank you!
Pick up a jelly instead of a pepper jelly and omit the crushed red pepper
@@howtobbqright thank you
Malcom a year ago my friend gifted me a whole duck he had raised and butchered. I've been too scared of ruining it to prepare it so in the deep freeze it remains. I found your video from 2015 on smoking a whole duck and am thinking of doing that. Do you have anything to add/change to that method? You've never steered me wrong in the past.
damm. there is more seasoning than actual meat 😋
lamb is really all about how you season it, like most of my life eating it has been at Greek or Mediterranean restaurants and they season it so well you wouldn’t know what kind of meat it is without being told. I think this would turn out similarly. it looks amazing!
Personally, I'm a spice lightweight and that glaze would wreck me, but the lamb looks amazing.
Does it have to be med rare or can you cook it more like med or more than that
you can cook it however you like - just take the temps a little further before you sear
There’s no lack of lamb when Sam’s Club busts out the rack of lamb.
I have never liked mutton, but I did enjoy smoked lamb chops in South Africa. I'd rather have Venison than the "Goat Tasting" sheep meat flavor! But, that would be different if I was raised in yhe Mediterranean region!😊
He said the mustard was talking back to him
Great vlog. Hay brother you lost lots of weight 👍🏼👍🏼
How did I never know Malcom had a dog?
I love lamb when it’s cooked with savory sauces and spices. That mint crap is just that.
If you dont like lamb please ADD LEMON it will get game taste out or add sake(alcohol) to it, just rub it in and trust youll love it
How bout a smoked Beef Shank... or Thor's Hammer.
Nice job on those racks,but gonna have to pass on that jelly stuff.
ohhh yeah the good ol ballslamic vinegar
Even Mary had a little lamb…
"You gotta cover up that lamb flavour" Any Aussie would slap you for saying that. Myself included!
$$$
Lamb is great but only if you get good quality meat. I can make do with a cheap supermarket cut of beef, pork or chicken, but Lamb needs to be gotten from a good quality butcher.
Atleast this is the case in my experience, I always thought I didn't like Lamb until I tried good quality meat.
You had me interested until you said “You’ve gotta cover up that lamb flavour”.
Bro. Why. Sure add flavours. Go for it. But cover it up? Lamb is delicious. Perfectly cooked rack of lamb is the best bite there is.
It does look delicious having said all that. But you Americans have to catch up to the rest of the world with lamb!
Looking good slim. You've lost a lot of weight
COVER UP THE LAMB FLAVOUR?!
Nah spicy sauce on lamb is wrong 😂
Not sure about this one. I’d sear the meat then set the glaze. You’ve got unseared meat and burnt glaze. 😢
Looks OK but a bit too dry....
The constant ads are getting annoying
Then dont watch it
Lamb is great medium rare or you need to take it the other way of fall off the bone shank. anything in between is not great
You lost me at about the 1 minute mark when you said you gotta cover up that lamb flavor.
Did not watch any further. I love lamb in any form. To each their own!
Cover up the lamb flavor?
You devil!
Why buy expensive meats when you try so hard to cover the taste and make it taste like beef. Just buy the beef.
You'll still taste the lamb. But I'm with you, lamb just needs a lil salt and rosemary and some black pepper😊
Too much seasoning.
why are you cooking lamb if you're trying to "cover up" the lamb flavor? such a shame.
I was wondering the same thing. Seems like a waste.
Everyone's got their preferences. Maybe tryin some thing different? Joys of cooking your own food.
That's not medium rare that's rare
That lamb looks phenomenal!