➡A rack of lamb is a cut perpendicular to the spine and includes 16 ribs (ribs) or chops.
➡The rack of lamb is often trimmed in the French style (known as Frenching in the United States), where the rib bones are exposed by cutting away the fat and meat covering them.
Typically, three inches (about 3 inches) of bone beyond the main muscle are left on the rack, with the top two inches (about 2 inches) exposed.
My preparation involves a herb rub and kamado cooking, as shown in the video.
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Other
- Cuisine: Contemporary
- Seasonality: All Seasons
Ingredients
- 3.3 lbs rack of lamb
- to taste Dijon mustard
- to taste herbs (garlic, rosemary, thyme)
- to taste salt and pepper
Tools
- 1 kamado
- 1 Thermometer meat
- Charcoal
Steps
🔸 Brush the rack with Dijon mustard evenly.
🔸 In a bowl, mix garlic, rosemary, thyme, salt, and pepper.
🔸 Bring the kamado to a temperature of 356°F (180°C). Place the rack on the direct area of the Kamado with the meat side down and grill for 3 minutes per side.
🔸 Close the lid and continue indirect cooking until the internal temperature reaches 135°F/140°F (57°C/60°C) for medium-rare.
▶I served with potato chips 🥔 cooked in an air fryer and chimichurri.
Galli Family, Excellence in Meats
The Galli family has represented excellence in the ancient art of butchery for seventy years. With a national network for sales and distribution, the Galli Group now distributes throughout Italy superior quality meats to satisfy an increasingly demanding market.
▶▶To discover all available cuts: www.gruppogalli.it and order with my discount code
❌ viaggiandomangiando❌ to be entered at registration.
❌ viaggiandomangiando❌ to be entered at registration.
FAQ (Questions and Answers)
What is the ideal temperature for cooking lamb?
The ideal temperature for lamb varies based on the desired doneness: rare at about 131-135°F (55-57°C), medium around 140-149°F (60-65°C), and well done between 158-167°F (70-75°C) (or even 174-185°F (79-85°C) for prolonged cooking).
For maximum precision, it’s advisable to use a kitchen thermometer inserted into the thickest part of the meat.
Internal temperatures for lamb:
Rare: 131-135°F (55-57°C). The center of the meat is red.
Medium: 140-149°F (60-65°C). The center of the meat is pink.
Well done: 158-167°F (70-75°C). The center of the meat is no longer pink, but gray.
Very cooked/Prolonged: 174-185°F (79-85°C).
