Moose
somebody shut me the fark up.
- Joined
- Oct 12, 2008
- Messages
- 14,645
- Reaction score
- 6...
- Location
- Gallatin...
- Name or Nickame
- Richard
Picked up a nice rack of lamb yesterday at Costco:
My go to marinade for lamb for quite a number of years is olive oil, lots of chopped garlic, fresh rosemary, sea salt, and a bit of black pepper, then a dust of rub before it goes on the cooker. I love how the garlic and rosemary get nice and crispy on the lamb, almost like a crust.
Garlic and rosemary ready for the chopper:
Chopped:
All the marinade ingredients together, ready to be mixed:
After I pierced the rack throughout the meaty portion, I rubbed the marinade into the meat. The piercings allow bits of garlic and rosemary to penetrate the meat:
Then the meat sat for several hours to allow the marinade to work its magic.
Just before I fired up the grill, I gave the meat a dusting of BBQ rub:
Then fired up the Kingsford oval with some lump and RO briquets:
After adding a couple of nice sized cherry chunks, I put the meat on indirect to absorb that smoky cherry goodness:
About 15 minutes in:
Another 10 minutes later:
Didn't really pay attention to the cook time, but I'm guessing it was about 40 minutes total. I pulled the meat when the internal temp was about 135, then brought it inside to rest:
About ten minutes later, I sliced it up:
Closeup:
The meat was not quite as rare as it looked - somehow the lighting was off. Regardless, it was mighty tasty, and a perfect medium-medium rare for me and The Missus. Not a single chop was left...
My go to marinade for lamb for quite a number of years is olive oil, lots of chopped garlic, fresh rosemary, sea salt, and a bit of black pepper, then a dust of rub before it goes on the cooker. I love how the garlic and rosemary get nice and crispy on the lamb, almost like a crust.
Garlic and rosemary ready for the chopper:
Chopped:
All the marinade ingredients together, ready to be mixed:
After I pierced the rack throughout the meaty portion, I rubbed the marinade into the meat. The piercings allow bits of garlic and rosemary to penetrate the meat:
Then the meat sat for several hours to allow the marinade to work its magic.
Just before I fired up the grill, I gave the meat a dusting of BBQ rub:
Then fired up the Kingsford oval with some lump and RO briquets:
After adding a couple of nice sized cherry chunks, I put the meat on indirect to absorb that smoky cherry goodness:
About 15 minutes in:
Another 10 minutes later:
Didn't really pay attention to the cook time, but I'm guessing it was about 40 minutes total. I pulled the meat when the internal temp was about 135, then brought it inside to rest:
About ten minutes later, I sliced it up:
Closeup:
The meat was not quite as rare as it looked - somehow the lighting was off. Regardless, it was mighty tasty, and a perfect medium-medium rare for me and The Missus. Not a single chop was left...
