Herb Crusted Rack of Lamb recipe best with Weber Kettle charcoal grill
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- Опубликовано: 17 окт 2024
- I have two amazing rack of lamb for a recipe on the Weber Kettle charcoal grill that you will love! For this awesome BBQ I use a herb crusted rack of lamb recipe that is simple and fast to make. Gordon Ramsay has nothing on this rack of lamb! You don't need to be rich and famous to enjoy this lamb roast recipe. This Australian lamb was purchased at Costco and was actually a nice piece of meat. Two of them. Price was just right. Here are some ingredients for this herb crusted rack of lamb recipe:
A bunch of parsley
Fresh garlic
Fresh lemon
Avocado oil
Dijon mustard
Salt and pepper
Watch my video as I show you how to put all these ingredients into an amazing herb crust. We marinate this mix for almost 5 hours before searing them on the Weber 22 inch Performer Charcoal grill. This Weber kettle is one of the best tools for this job! We use the SnS Grills Slow 'N Sear 2.0 to put the fire offset so we can place the meat indirect cooking after the sear. For charcoal I chose Royal Oak Ridge for a perfect blend of hardwood smoke and even long lasting fire. After the rack of lamb was done just right we ate!
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Nice. Watching from New Zealand about to cook some NZ lamb racks on my weber kettle
Thanks for visiting!
@@GreenhornBBQbeer Ask him what they inject their lamb with in NZ.......🤮🤮🤮🤮
Get some mint jelly on that bad boy. Love it. Good show. Cheers!
Sassy didn't want me to use it this time, so I took the mint leaves and mixed them in when she wasn't looking.. oops, that didn't work well!
@@GreenhornBBQbeer Being Greek it was always mint jelly with lamb. I guess its in my blood. lol
Todd! I came across your recipe two weeks ago for a very special event with friends and family, a must do everytime! Thanks for the recipe, greetings from Mexico!
Glad you like them!
Perfect cook on those lamb racks! Looks amazing!
Thank you
Todd and Sassy! ....that lamb looks absolutely mouthwatering a definite "HOMERUN" a perfect compliment of aromatics well done you guys. Have a wonderful weekend and stay safe out there. Cheers!
Stephen n Jacklyn Thank you 🙏🏼 🥰 it was delicious
My man, your channel is great. I hope you keep uploading content for awhile, you know how to cook for sure. Love the food, video everything.
Looked really good Todd. Always love the kettle cooks.
Thanks Todd, yeah them kettles are 'Da Bomb man!
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I'm going to do this tonight... thanks for the tutorial!
How did it turn out?
@@GreenhornBBQbeer It was totally awesome... I did overcook the lamb a bit though.. .closer to a hard medium... ;-P
That’s a damn good looking lamb chop Todd I love some lamb chops
Frac Daddy BBQ thank you this Lamb was Delicious 😋 🥰
Tried this recipe the exact same way with the costco frenched rack of lamb, and on my weber grill, and it was PERFECTION. :)
Thank you, I am glad for you!
Great video sweetie 👍🥰 them Racks were Delicious folks!
Thanks baby love!
Nice racks Todd! Looked delicious, cooked perfectly, great video brother, have a great one, you all stay safe !👍🍻
Man that looks great! I came across some today about bought them! Hoping they will turn out half as good as these! Great cook man. Subbed! 👍🏻
Thanks buddy, appreciate the comments!
Never have had lamb, but it sure does look good.
You must try this out, so delicious! Thanks for watching and be sure to share with someone!
That’s a great cook Todd, same way I do lamb a lot of times when I can get it, mustard garlic and rosemary pair really well with it. Medium rare all day long, sorry Sassy! :) Y’all have a great weekend!
Thanks brother Charley! Yeah, I ended up putting some back on the heat for Sassy... they still were pretty tasty!
Pickles BBQ trust me wish I could eat it that way but for health reasons I can’t eat any meat that is too rare so I miss out.
The Sassy Kitchen Queen At Greenhorn BBQ & Beer No worries, just giving you grief. 😁Take care Sassy!
Pickles BBQ HaHa I love it 🥰
God damn brother that looks amazing
Thanks bro
Great video Todd, would you recommend leaving in the fridge for 4 hours or would overnight be better? Cheers
Great question. Might even be worth an experiment to see what works better. hhhmmm....
@@GreenhornBBQbeer I've done lamb for years. Your video was great. I always leave in refrigerator overnight -- 12 to 24 hours.
@@BruceOksol thank you, I appreciate you stopping by.
Looks great. Any reason why you didn't trim the fat before the rub?
Since I was direct searing on my fire I wanted that extra fat for protection.
@@GreenhornBBQbeer that makes sense, thanks
how long where they actually on the grill for?
I didn't keep track. I was cooking to temp and texture. Sassy said she thought they were a little raw.
How long did it take for them to get at 125?
Not very long. I had to watch it carefully
Perfect
Thank you, we love lamb!
Love love love that the person in the back is wearing a dead shirt
Getting ready to throw a rack on the weber kettle
How did it turn out?
@@GreenhornBBQbeer it was ooh its soo 👍
Malcom reed much?
fire was too hot you burned the rub
Fire not too hot. Some recommend removing the fat first to prevent the flare. If you prevent that flare, probably won't burn the rub.
Forgot to tell us the time of cooking
Until they look and are the temperature you are looking for.
Those briquettes were definitely not ready. You are not suppose to have a flame just fyi
+Bjarne Jonasson Hello Bjarne Jonasson, thanks for subscribing! We owe you gratitude for reaching out to us. Please tell us what you think and we promise to respond to every comment!
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Looks good, but the fat is too white, I think is on rear side of medium. Lol
May have been...