the key, of course, is great lamb. I am absolutely sold on Te Mana which I get from www.kaigourmet.com.
I did a classic mustard herb from Gordon Ramsay this past week. Added garlic to the recipe, used more herbs than it called for, and it needs more time in oven than the recipe indicated. Other than that, near perfect.
Hi Alan. Very similar, but I tend to use Dijon, Panko, just a bit of parm and only rosemary (a lot) with s&p.
Sear the fat cap for a minute or two, remove from pan, pour the melted fat from the pan into the bowl with the above dry ingredients and mix into something of a dry paste. Smear the now cooled fat cap with dijon and press on the paste, then back into the pan, crust up in a hot oven until 5-8 degrees under preferred temp, then rest very loosely covered for 5-10 minutes and slice.
Have done the same with ground dried mushrooms instead of rosemary & panko. The rosemary prep cries for something Bordeaux or Rhonish, whereas you can go a bit lighter into a more robust Burg with the dried mushroom prep. I don’t eat lamb much as only my older son enjoys it and I’m not a fan of making 2 different meals unless I have a big craving. I now have a craving.
Costco rack of lamb (I’ve bought from specialty meat stores, but didn’t see a huge difference for the price).
Slice into individual chops
Rub with olive oil
Season with pepper, salt and a light dusting of cayenne
In a bowl, mix minced garlic and chopped/cut fresh rosemary
Press in meat
Repeat process on the other side of chops
Put in fridge for 3 hours
Take out at least 30 minutes before grilling
Grill direct over medium heat, about 4-5 minutes per side for medium rare
I buy the heaviest lamb rack at Costco for easier final temp control. The night before dinner I generously salt it, and add garlic powder, black pepper whole thyme & rosemary sprigs. Then vacuum in a sous vide bag and refrigerate. Next day sous vide 3 hours at 120F then remove, pat dry and brush with EVOO. Grill hot in a Kamado Joe over hardwood lump charcoal, while burning fresh olive branches/leaves and more rosemary, letting it smoke and controlling any intense flame with dampers. Depending on heat/flame level, about 1-2 min per side for color, then repeat, and pull well before 130F. Rest 5-10 min. I serve with cheesy truffled cauliflower mash, and roasted zucchini (all keto).
My favorite preparation is a Jean-Georges recipe. The lamb (I use a rack instead of just the loin) is coated with mushroom powder (I use Porcini powder I grind in the spice grinder). It’s served with a Leek Purée that’s so simple, but so good.