This lamb dish was a total surprise to me. I was given two racks of lamb and I wanted to find a recipe to use to cook them up. I didn't think the source of the lamb was particularly good, so I didn't put a lot of time and effort into researching recipe. When I got around to eating these lamb chops, it turned out they were the best I've ever had. Both the chops themselves and the recipe were excellent. I managed to grill them up just right and they had amazing flavor.
The first time I saw pictures of this recipe I knew I had to make it. The rack of lamb gets studded with pieces of onion, garlic and ginger on the surface. There is a spicy Moroccan-based sauce that is used to baste the lamb while cooking and some is reserved for use when serving. The lamb was taken to a surprisingly high final temperature of 190 degrees (88 C), but it was still surprisingly moist inside. This leg of lamb had truly amazing flavor. The next time I make it on the Big Green Egg, I use the version of the recipe written for indirect non-rotisserie cooking.
This was a very different take on preparing a leg of lamb. It was a boneless butterflied leg of lamb. The meat was marinated for an hour, seasoned and direct grilled on high heat to mark the outside. Then it was moved to indirect high heat to finish. This lamb was rather easy to prepare and cook and it turned out moist, tender and tasty.
This leg of lamb recipe combines two of my favorite things: Lamb and Asian influenced seasonings. Lamb has a rich flavor that makes it my favorite red meat. Asian seasonings combine sweet and spicy in a way that results in a wonderful balance. The lamb was studded with slivers of garlic and ginger and was marinated before grilling. The flavor of the marinade infused the interior of the lamb with flavor. This is one of the lamb dishes I use for special occasions and holidays. When cooking on the Big green Egg I use the indirect version of the recipe.
This was a very interesting South African lamb recipe. The lamb was butterflied and the interior was filled with a stuffing that included several varieties of dried fruits. The lamb was closed back up, tied and grilled. You were given the option to grill it using direct or indirect heat. There was a companion recipe for a sweet, tart and savory apricot chutney. This is probably the most unusual lamb recipe I have tasted and is a great change of pace from lamb as you know it.
BEST RACK OF LAMB 1:
PHOTO ENTRY NAME:CROWN ROAST OF LAMB SOURCE:Food Network Website DATE FIRST COOKED: April 20, 2014
This dish tastes every bit as good as it looks and it looks amazing. Three Frenched racks of lamb were tied together to form the crown shape. The racks were indirect grilled standing up on the bones which acted as legs to support the meaty part of the chops. After cooking, the lamb rested for 15 minutes and was filled with a vegetable medley for serving. This was the best Lamb dish of any kind I've ever had. If the butcher makes the crown roast for you, it is also one of the easiest dishes you will ever make.
This was the first Lamb recipe I made on the grill. I later switched it off to the smoker to be able to add more wood smoke to it. The recipe is fairly simple: Racks of lamb are slathered with Dijon mustard and then coated with the breading prior to indirect grilling. Using a remote read thermometer you are able to achieve the perfect internal temperature. The end product is tasty and moist, with the wood smoke adding a nice accent.
People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
The LAMBsection of the site has ta wide variety of Lamb dishes from around the world. Here are 7 of the best ranked withing 4 categories.