The trick is to smoke the meat and not make the meat smoke
HONEY-CURRY GLAZED LAMB
Date:April 04, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to roast the cranberries and grapes. The cranberries and grapes or mixed together in a large bowl with some olive oil and chopped fresh rosemary.
This mixture was spread out on a single layer on a jelly roll pan.
Here is the roasted grape and cranberry mixture coming out of the oven. After it cooled it was put in a bowl and saved for later to serve with lamb chops.
Here are the ingredients for the rub and the glaze. Both are quite simple. The rub used red curry powder, salt and pepper. The glaze used olive oil and honey.
The three racks of lamb were seasoned on all sides with the rub…
… and were allowed to stand 30 minutes before going on the grill.
I used two Eggs to cook this dinner. The lamb started off on one Egg set to 350 degrees and using two BGE Half Moon cast iron griddle grates to sear the meet about two minutes per side on all sides.
Hear the racks are about ready to come off the first Egg and get brushed with glaze.
The lamb is being brushed on all sides with the honey/olive oil glaze.
Lamb is cooking indirectly on the second Egg which is been set up with the AR, a pizza stone, a drip pan and a shelf at Level 6. The Cyber! has this egg stabilized at 425 degrees.
This was a tight fit or three racks. In fact I had tested out the fit earlier when the racks were still wrapped in Cryovac. The lamb has been taking up to 130 degrees and is ready to come off the grill.
The lamb has been carved into individual chops and has been placed on a bad all the roasted cranberries and grapes.
The lamb was a perfect medium rare.
Between the lamb and the hot cross buns, this meal had a definite Easter feel to it.
This was a surprisingly simple recipe, let three different people told me this was the best Lamb they had ever had. And this included the Crown roast of lamb I did last Easter.
I was glad I had the extra rack of lamb because everybody had more chops than they ever imagine eating.
I couldn't have been happier about how this meal turned out.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I wanted to make lamb for Easter. I wanted to find a new recipe that I hadn’t made before. It also had to have at least a 10 minute rest time since I would be bringing this over to my parents house to serve. This recipe fit the bill nicely on both counts. It was a rack of lamb recipe where the rack of lamb is rubbed with a simple but tasty spice rub, pan seared, brushed with a sweet honey glaze and finished indirectly. It was served on a bed of grapes and cranberries which had been oven roasted. I added a third rack to the recipe, knowing that people end up eating more than they planned if the rack of lamb is good. This recipe was written for pan searing on the stove and finishing in the oven. I adapted it for the Egg by using two Eggs-one I turned into a giant frying pan by using two BGE half moon cast iron grill griddle and I set up another Egg to handle the indirect portion since the two temperatures used were very different. Things went pretty smoothly but the 40-50 MPH wind gusts made keeping the Egg I was pan searing on stable. I needed to keep the lid open on that one and the wind was creating visible flames above the griddle level at times. After getting past that phase and into the indirect portion, things were easy. My Cyber Q had the other Egg stabilized at 425 and I put a food probe in each rack to tell me when i had hit 130. Everyone loved this lamb and had 3, 4 or 5 chops instead of the 2 or 3 chops conventional wisdom says. It was a bit hectic this day but everyone loved the food and that makes it all worth it.