How to Grill a Rack of Lamb
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- Опубликовано: 5 июл 2017
- How to Grill a Rack of Lamb -- Grilled Rack of Lamb Recipe
(Serves 2)
1 rack of lamb
Helen's Grilling Glaze ( • Top Secret Grilling Gl... )
oil for the grill grate
1 garlic clove
1-2 tsp of butter
1-2 tsp of chopped mint or cilantro
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Watched it, grilled it, ate it, LOVED it!!! Your directions were easy, concise, direct, and helped me make my first grilled lamb ever. And it won't be my last, either!! ❤ Thank you!!
Helen. My husband and I spent a whole Saturday evening watching your videos. I watch then cook and my whole family is happy!!!
I'm with Honey Badger moment below, this is exactly the type of concise and easy video I really appreciate Helen. Thank you so much. I've used this recipe twice already and it turns out great. You're the best Helen!
Wow! I'm a old griller, but you taught me a lot. And you didn't spoil the meat by overcooking. Kudos
Love your videos. You explain things really well, in a very pleasant and fun manner! Thank you for clips and for your contagious enthusiasm!
This is the best video on rack of lamb if you follow her instructions it will come out perfectly.
Just tried your instructions for Rack of Lamb.
Came out medium rare…delicious!
Thanks!
Great video Helen! Getting mine ready to grill now!
This is exactly the type of concise video I was looking for! Thank you!
my pleasure :)
Nice video, thanks Helen
Thanks for the video. Very informative. We are also in Westford.
Excellent excellent excellent tips on everything love you👍❤️
Another excellent video. I made your teriyaki salmon and it was a smash hit. Thanks, Ron also in America's best city, Boston.
Such a classy lady and a great informative video! Thanks! :-)
Excellent video. Just a minor variant in pre-cooking procedure. I find that once I've done the first cut to the right under the connective tissue, resulting in that flap, I can gently pull the flap in the other direction removing the tissue and not any of the adjoining meat. A bit of paper towel around your fingers will make gripping the connective tissue flap easier.
Clicked like only 5 seconds in, loved your voice!
Excellent! I've watched about 20 videos on this subject. Your's is the only one to stipulate the proper done temp; 120f. All others torture this best dish to 140f. I will not eat grey meat!
Can you also give a recipe for grilling with charcoal?
hey! I love pork, sometimes I find it difficult to cook, so this helped! Thanks.
I am glad my lamb helped you with your pork ;)
im sorry i meant lamb not pork! silly me!
it's not that silly :) the same technique applies to pork chops.
oh nice! I do like a bit of pork chops every now and again.
Hi Helen Rennie - this is the bset video i have seen on how to grill a lamb rack.
how many minutes would you cook it indirect on charcoal?
you can't go by timing. you need to go by internal temp.
hi chef I would like to come your city you cooking is so nice i like your recipes I am chef too i love cooking .
Hope to cook with you one day :)
What temp is high, medium, and low heat? Th e video didn't say. Not clear instructions.
That's the knob settings on your gas grill. The exact temp isn't that important since you are judging the doneness with a thermometer. On one grill it might take a bit longer and on another shorter. If you have an infrared thermometer to measure the temp of your grate. My high gives me around 700F (if I use the foil during preheating).
just curious, ho much is the pound of lamb meat in your region ?
In the Boston area, a rack of lamb is $11/Lb if you go to Costco and $20+/lb if you go to Whole Foods, but about half of that weight is the fat cap and bones. So if you consider the price of edible meat, it's $20-40/Lb.
well, i know of some surplus lamb meat, maybe 6 $/ lb or less. fresh meat(the creatures are alive, and they are sacrificed and frozen for transport only as a special order)
the thing is... idk what you would consider to be a lamb.
because they should have been sacrificed at 11-14 kilo(22-28 lb) but... like i said, this year was a surplus, so the surplus is now roaming free(the lambs are all natural, all sheeps and lams eat grass from vast pastures)
so... they are not 22 lb anymore, they were 22-28 lb in march and april, now they are... almost 70-80 lb, lol.
idk if they can be called lambs anymore. they started eating grass, not milk.
i got this thought watching your video, i am not a meat merchant, so idk the technicalities, but it's just a thought.
cyber seduced a lamb is any sheep under 1 year old. It’s size and weight doesn’t matter.
Anything over 1 year old is considered mutton.
I got white purées
I happen to be the best girller in the world that nobody's ever heard of and I first saw this video I thought to myself why is she talking so slow man this is probably one of the best cooking videos I've ever seen a young young Julia Childs in the making
She definitely said if you splurge on this piece of meat 🤣😂🤣😂
Fantastic. Great clear info and interesting / fun. Are you from Ukraine originally? My mom is from Lviv.
I am from Moscow, but my Mom is from Lviv too :)
@@helenrennie ❤️🥁
I kept fat cap
Good god is that a Russian and new england accent. I've never heard that!
Yes, I am an endangered species :) So you'd better subscribe to my channel before it's too late. I am really impressed with your accent identification!
You said that the lamb should be 125 degrees. Well, thank you for getting me and my husband sick. I made your recipe last night and followed your directions exactly. I usually don't eat meat that is a bit rare, but you kept repeating "125 degrees." The recommended temperature for lamb is 145 degrees. Within 8 hours of eating the lamb, we both threw up and have been having watery diarrhea all day. This is the last time I'll blindly follow the advice of some cook on RUclips. I should have used my intuition and cooked the meat longer until it was no longer pink!
I think - you should have known what "rare" grilled lamb means. You can eat whole cuts of beef or lamb when they are pink inside - or "rare" - as long as they are cooked on the outside ( in this demo she is very clear about flipping lamb five times in "high" temp). This is because any bacteria are generally on the outside of the meat (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands). GREAT VIDEO AND EXPLANATION.
Sounds like you had a bad piece of lamb. I had the same experience at a very fancy expensive restaurant a couple of years ago. The lamb looked like it had a "rainbow sheen" on it when served but I thought nothing of it. A few hours later I had food poisoning with your same symptoms. The 125 degrees is fine, just make sure you keep the lamb refridgerated and use it fairly quickly.
135 is usually chill
I've used her technique and recipe at least a dozen times and have always eaten lamb med rare, and have never gotten sick. There are a lot of ways to get food poisoning, what else did you eat that night?
this russian accent, sexy
I have an idea for you! You dont have to do it but I thought it would be cool! Everytime someone comments something nice or appreciating, you could give them a shoutout in your video. Just a cool idea I thought of....... let me know what you think!
Cool. I'll give it some thought. But it'd better be a good comment. "Yum!" doesn't cut it ;)
I know! it will have to be a really good comment:) you have lots of subscribers!
Russian?
… but removing all that delicious beautiful fat?? Nyet for me !! The silver skin seems like it should be trimmed, but that chunky delicious juicy fat? I leave it.
that lamb is raw
I love to watch your recipes, but I hope that in the future you can stop cooking baby animals. Lamb is a sheep that is less than 1 year old. Babies just want to play and be with their mothers, they don't want to be slaughtered for your tastebuds. Please consider this in your future videos.
Does this include all chicken dishes? It is impossible to purchase a grown up chicken in an American supermarket. I don't mean to ruin chicken for you, but most organic free range chickens you might buy are 14 weeks old.
Pretty sure the full-grown ones don't want to be slaughtered for our tastebuds, either...and yet here we are! lol
Helen Rennie yes that is true, which is why I do not eat chickens either. I just meant to raise awareness to what a lamb is, since we tend to sympathize with "cuter" animals more than like the chicken. If we at least stop eating the "cute" animals, it is a start towards a vegetarian society. I use many of the techniques you've taught me on your videos on my vegan meals & they turn out delicious