Do I grill this lamb in one (1) piece or cut them and grill them individually?
Lamb
by alejandropena44
34 Comments
reddit_and_forget_um
1 piece. These aren’t party ribs.
strandy76
One piece. Medium or medium/rare as you can. Char the fat/top skin. Make a mint gravy to go with it!
Cut after a 5-10 min rest
JustHarry49
Do it as one.
Current-Instruction3
I like to cut these into two-bone chops.
dantez84
Both can be great! The one piece with a thermometer done just right with a mint sauce or something is the more “classy” way to serve it in my opinion, but the individual chops done hot and fast can be super nice aswell. I’d pick the former for a dinner party and the latter for a more casual bbq
FeelingKind7644
That depends, do you like to party?
NoobInvestor86
You guys do this over direct heat? I’ve always wanted to do these. Just dont know how. I have a weber and a gateway drum.
thainfamouzjay
Yes
boarfox
Over indirect and then sear both sides in the end. The best way (as others noted) is one piece and cover the bones in tinfoil so they don’t burn. You can add a light coat of mustard and seasoning and paired really well with a mostly mint chimichurri.
skycaptsteve
Reverse sear until an internal temp of 100f. Rest and cut into two bone sections for a hard sear. Best of both worlds crust and an even cook
Maybe consider using some butcher twine and create a crown roast
BONER__COKE
I cut them up so that I get a sear and season on all sides. Makes for a more flavorful bite (party ribs adjacent) but it depends on what you’re going for.
If you cut them all up – salt, pepper, garlic, butter, and thyme. 2-3 mjns med-high sear each side and you’re golden.
Recommend asparagus and mashed potatoes on the side.
If you’re feeling fancy you could also make some bread and even a red wine reduction.
lief_berg
Crown rack, please. 👑😋
AllSkillzN0Luck
I am a meat swallower. Please keep the rack. Dont cut it into chops. I have been treating myself to a Australian rack of lamb literally every friday for almost 3 years thanks to Costco. Keep it as a full rack. Then when you are done cooking it, you cut it. Please keep it together. Please. Its arguably the best cut of meat
Professional_Cry5007
What ever you wanna do brother. Grill it whole, crown roast, slice into individual chops. Only way this will turn out bad is if you over cook it
TensionOk9773
Yes
MainlineX
It’s all up to you. However, I prefer to either crown roast or cut them up individually to more of that sweet sweat maillard.
OrangeJuliusCaesr
Keep it whole, indirect heat for 40-45 minutes, finish over coals for 60-90 seconds
Also trim some of that fat so it hinges on, you get this crispy fat chip at the end
tcskeptic
I cut racks into 3 rib chops — I like the higher crust to meat ratio that way. Single rib chops over cook really fast.
When I serve them I will slice them into singles on the board and people can zero in to their preferred style
doooplers
I never grill them individually. Very easy to overcook them. Sear the fat side then bbq till temp is reached
suthrnboi
I actually do both, wife likes the lamb pops and I like the rareness of the full rack, I usually cut it with two rib bones still attached.
grumpsuarus
If you’re roasting covered, 1 piece. I love good seasons Italian dressing mix.
If you’re open grilling, i cut to two bones. Sear 4 sides let sit off heat bone side down until you’re hungry
internethard
Meathead Goldwyn has an excellent recipe for this in his book “Meathead” and I’ve used it multiple times to wonderful effect.
His method is to cut them into pairs (not individually) and sear them that way. The added volume prevents over-cooking of the tender rib meat but still allows you enough time to get proper caramelization of the fat cap. He calls them “Lamb Lollipops” and they’re damn tasty. Here is a similar recipe: [https://amazingribs.com/tested-recipes/lamb-recipes/herbed-lamb-lollipops-recipe/](https://amazingribs.com/tested-recipes/lamb-recipes/herbed-lamb-lollipops-recipe/)
Happy grilling!
submarginal
if you have a choice between preparing one big piece of meat or lots of little pieces of meat, choose one big piece of meat.
anogio
Smoke it for 4-5 hours as a single piece then get out the bone scissors and carve into chops. Get ready for clean up
I like to cut them into individual pieces or 2 bones. I then coat them in Indian spices with a fair amount of curry powder. I then cook them in a cast iron until medium. I pair it with a mint heavy tzatziki sauce.
It’s a twist on the classic and so freaking good.
Jvb2040
I usually grill it as a whole roast. The main thing with all lamb roasts is to trim as much fat off them as you can before roasting. Use herbs and olive oil as cooking fat. If you leave the fat on it will taste like shit!
bigdogtimo
Thank you Costco for helping me do this regularly. I used to do it whole on my gas Weber. When I got my Blackstone griddle, I cut them into individual chops and get a beautiful sear on every side. The wife agrees this is the preferred method now.
Legitimate_Feed_5102
I grill mine on the fat side and then the bone side. I also stand it up on the meat side. Outside is crispy and the fat melt into the meat. Then I cut them up and just get some quick colour on the sides . 2 min max on each side. Comes out nice pink and juicy!
R3d4r
Reverse sear in one piece, season with salt pepper and Italian herbs.
Idontwanttousethis
I like to do a reverse sear on lamb racks. Lots and lots of butter, garlic and rosemary while it’s in the oven and baste with them as well when seating.
34 Comments
1 piece. These aren’t party ribs.
One piece. Medium or medium/rare as you can. Char the fat/top skin. Make a mint gravy to go with it!
Cut after a 5-10 min rest
Do it as one.
I like to cut these into two-bone chops.
Both can be great! The one piece with a thermometer done just right with a mint sauce or something is the more “classy” way to serve it in my opinion, but the individual chops done hot and fast can be super nice aswell. I’d pick the former for a dinner party and the latter for a more casual bbq
That depends, do you like to party?
You guys do this over direct heat? I’ve always wanted to do these. Just dont know how. I have a weber and a gateway drum.
Yes
Over indirect and then sear both sides in the end. The best way (as others noted) is one piece and cover the bones in tinfoil so they don’t burn. You can add a light coat of mustard and seasoning and paired really well with a mostly mint chimichurri.
Reverse sear until an internal temp of 100f. Rest and cut into two bone sections for a hard sear. Best of both worlds crust and an even cook
It’s called a [rack of lamb](https://whiskedawaykitchen.com/wp-content/uploads/2022/08/grilled-rack-of-lamb-7-scaled.jpg), but you can make it into a [crown roast](https://blog.thermoworks.com/wp-content/uploads/2018/12/Crown-of-Lamb_cook_za-7283.jpg).
Why the downvote? This is just fact.
Maybe consider using some butcher twine and create a crown roast
I cut them up so that I get a sear and season on all sides. Makes for a more flavorful bite (party ribs adjacent) but it depends on what you’re going for.
If you cut them all up – salt, pepper, garlic, butter, and thyme. 2-3 mjns med-high sear each side and you’re golden.
Recommend asparagus and mashed potatoes on the side.
If you’re feeling fancy you could also make some bread and even a red wine reduction.
Crown rack, please. 👑😋
I am a meat swallower. Please keep the rack. Dont cut it into chops. I have been treating myself to a Australian rack of lamb literally every friday for almost 3 years thanks to Costco. Keep it as a full rack. Then when you are done cooking it, you cut it. Please keep it together. Please. Its arguably the best cut of meat
What ever you wanna do brother. Grill it whole, crown roast, slice into individual chops. Only way this will turn out bad is if you over cook it
Yes
It’s all up to you. However, I prefer to either crown roast or cut them up individually to more of that sweet sweat maillard.
Keep it whole, indirect heat for 40-45 minutes, finish over coals for 60-90 seconds
Also trim some of that fat so it hinges on, you get this crispy fat chip at the end
I cut racks into 3 rib chops — I like the higher crust to meat ratio that way. Single rib chops over cook really fast.
When I serve them I will slice them into singles on the board and people can zero in to their preferred style
I never grill them individually. Very easy to overcook them. Sear the fat side then bbq till temp is reached
I actually do both, wife likes the lamb pops and I like the rareness of the full rack, I usually cut it with two rib bones still attached.
If you’re roasting covered, 1 piece. I love good seasons Italian dressing mix.
If you’re open grilling, i cut to two bones. Sear 4 sides let sit off heat bone side down until you’re hungry
Meathead Goldwyn has an excellent recipe for this in his book “Meathead” and I’ve used it multiple times to wonderful effect.
His method is to cut them into pairs (not individually) and sear them that way. The added volume prevents over-cooking of the tender rib meat but still allows you enough time to get proper caramelization of the fat cap. He calls them “Lamb Lollipops” and they’re damn tasty. Here is a similar recipe: [https://amazingribs.com/tested-recipes/lamb-recipes/herbed-lamb-lollipops-recipe/](https://amazingribs.com/tested-recipes/lamb-recipes/herbed-lamb-lollipops-recipe/)
Happy grilling!
if you have a choice between preparing one big piece of meat or lots of little pieces of meat, choose one big piece of meat.
Smoke it for 4-5 hours as a single piece then get out the bone scissors and carve into chops. Get ready for clean up
one piece, do not cut it up
This got you covered brother.
https://www.seriouseats.com/pan-roasted-rack-of-lamb
I like to cut them into individual pieces or 2 bones. I then coat them in Indian spices with a fair amount of curry powder. I then cook them in a cast iron until medium. I pair it with a mint heavy tzatziki sauce.
It’s a twist on the classic and so freaking good.
I usually grill it as a whole roast. The main thing with all lamb roasts is to trim as much fat off them as you can before roasting. Use herbs and olive oil as cooking fat. If you leave the fat on it will taste like shit!
Thank you Costco for helping me do this regularly. I used to do it whole on my gas Weber. When I got my Blackstone griddle, I cut them into individual chops and get a beautiful sear on every side. The wife agrees this is the preferred method now.
I grill mine on the fat side and then the bone side. I also stand it up on the meat side. Outside is crispy and the fat melt into the meat. Then I cut them up and just get some quick colour on the sides . 2 min max on each side. Comes out nice pink and juicy!
Reverse sear in one piece, season with salt pepper and Italian herbs.
I like to do a reverse sear on lamb racks. Lots and lots of butter, garlic and rosemary while it’s in the oven and baste with them as well when seating.