Rack of Lamb
Howdy fellow people,
Hope you are all excited about this weekend – I know I am cause I will have some 1 on 1 with my Weber.
I would like to share an experiment but first I need to explain the difference between direct and indirect cooking method on your weber.
Indirect Cooking Method – in simple terms it putting coals on each side of the
weber and when the lid is closed it creates an oven effect – perfect for fillet of
beef, beer chicken, roasts, leg of lamb ect
Direct Cooking Method – in simple terms the more traditional braai
where the bottom grid of covered in coals and this cooks the meat
and requires turning – perfect for steaks, chicken wings, lamb chops.
So now that you got the basics of weber cooking I can share my experiment.
What you will need:
1 Rack of Lamb (I got mine from Spar)
Salt and Pepper
Fresh Rosemary
40 Coals
Open all vents, Prep your Weber with 20 coals a side (see picture above – Indirect Cooking Method) light them and wait approx. 30min – NB the coals needs to be “cooked through” iow no more black on the coals.
Place a drip tray between your coals (now this is where you can be creative… throw some baby potatoes or vegetables in there with some olive oil and all the yummy meat juices drips down and makes the veggies taste super awesome) basically this prevent the juices from dripping on your weber and makes cleaning a SCHLEP!
Anyhooo – too much theory… more action!
Once coals are ready, drip tray is in place, put the top grid on and then sear the rack of lamb over the direct coals (you could do this in a hot pan but seriaaasly what is the point – more dishes)
Then place your meat in the centre of the grid over the drip tray, bone side down, fatty side upwards (hope this makes sense ???) then place your weber lid back on and set a timer for 20min.
Open the lid 20min later and here is the twist…. Add fresh wet rosemary (I grabbed some from the garden) and I threw it on the each side on top of the coals – closed the top vent and smoked it for another 10min.
Remove the Weber and rest it for a few minutes…WARNING: This might blow your mind so have paper towels ready!
Happy Weekend
Sous Chef:
April 13th, 2012 at 12:40 pm
Now you’ve got me salivating for some lamb….guess I will just pop into the bank and re-bond the house first!
Zirkie:
April 13th, 2012 at 12:41 pm
The meat is cooked to perfection!! It looks delicious!
Food24 Ed:
April 16th, 2012 at 7:45 am
Oh my good garlic, that LOOKS AMAZING! I love the smoked rosemary idea – will def do that next time… loving the blog
ilovemyweber:
April 16th, 2012 at 11:08 am
thanks so much
ilovemyweber:
April 16th, 2012 at 11:08 am
i can confirm that it was super delicious
ilovemyweber:
April 16th, 2012 at 11:09 am
i know… lamb is so expensive…
man i love lamb! so tender and yummy
Michéle:
April 20th, 2012 at 5:44 am
Guess what we’re eating this weekend? Looks delicious, well done!
ilovemyweber:
April 20th, 2012 at 9:06 am
looking at the pic makes me want to cook it again this weekend… ! thanks so much…
Rack of Lamb with lemon and garlic « PinkPolkaDotfood:
April 25th, 2012 at 5:42 am
[...] This lamb rack was cooked on the Weber, using the indirect method, but it can also be done in an oven pre-heated to 160ºC. To see how to prepare the Weber for indirect heat please go to Ilovemyweber. [...]
Rack of Lamb with lemon and garlic:
April 25th, 2012 at 5:55 am
[...] This lambrack was cooked on the Weber, using the indirect method, but it can also be done in an oven pre-heated to 160ºC. To see how to prepare the Weber for indirect heat please go to Ilovemyweber. [...]
Norwegian Salmon cooked on the braai - Pink Polka Dot Food:
July 5th, 2012 at 2:37 pm
[...] it on the Weber on indirect heat. To see how to prepare an indirect fire on the Weber, please visit ilovemyweber. The fish can also be cooked in a pre-heated 180ºC [...]
Norwegian salmon cooked on the braai:
July 5th, 2012 at 2:50 pm
[...] it on the Weber on indirect heat. To see how to prepare an indirect fire on the Weber, please visit ilovemyweber. The fish can also be cooked in a pre-heated 180º [...]
Norwegian salmon cooked on the braai « PinkPolkaDotfood:
July 5th, 2012 at 3:02 pm
[...] it on the Weber on indirect heat. To see how to prepare an indirect fire on the Weber, please visit ilovemyweber. The fish can also be cooked in a pre-heated 180ºC [...]