I'm a chef. Not all of your info was up to kitchen specs. HOLD UP. I LIKE THAT. You showed people how to make it easily in their home and streamlined it so it's foolproof. We need more of this. I always have to simplify things for people working in a home kitchen. Keep doin it, my dude.
@@thymetocook3711 because chef use recipes too. They just remember them and change them from time to time. What do you think we go to school to learn to be creative? No, we learn everything from the past that seems to work best and improve on it.
Whats fun is to introduce lamb to folks who have never had lamb before. When my sons High School buds came over one time I had a leg of lamb, and none of them had never tasted lamb before! I couldn’t believe it ! They were all teammates. Now, I’m a legend and before big games, they trickle in and I feed those puppies.
Guys please trim the fat, I made a huge mistake by not trimming the fat and I deeply regret it. It felt like I was eating a bomb of oil eavh time I took a bite and the meat under the fat was raw, I later learned that the fat is a thermal insulator, so please trim that.
@@killflyer12 Maybe the fat cap on mine was too thick, but in my 2nd attempt i tried trimming the fat a little and cutting it up like making square, turned out way more enjoyable, and afteter you take it out of the oven, put it on 450 for 5 minutes, the fat cap gets a extremely crispy delicious texture.
@@DishesandFishes I made it and it was perfect, passed my 18 yr olds taste test n he was even bragging about it on his social medias. #RackofLambfortheWin !
You made it so easy. Man every other video is SO complicated with ingredients that I don't even like. This is simple and amazing. My lamb is marinating right now in your rosemary, garlic and olive oil mix and I can't wait to cook it 🤤
@@DishesandFishes Coat in mustard then bread crumbs then final cook. It is how the Michelin star restaurants do it. Similar to how we get a a rub to stick to Boston butt
Good video bruz but the best way to season lamb is salt. If you have good lamb salt is literally all that is needed. Sincerely from an aussie who eats lamb 4x a week
Thank you for your beautiful recipe I'm trying to barbecue Fresh all lamp what do you recommend please thank you so much for this great recipes again.5⭐👍🙏
Regarding the price, always buy more expensive lamb. It's better to have no lamb than cheap lamb. Cheap (ish) chicken and mince etc is ok, lamb is horrible if it's a cheap cut from a badly treat animal.
Easter 2021 morning and my first time making rack of lamb. Always bought lamb chops. Miss having those during bbq season because the state I currently live in can't get much lamb. No chops of any kind a week ago, but I wasn't going to let inexperience keep me from grabbing rack of lamb for Easter. I searched youtube for how to cook these, and was lucky to choose yours from the list. Simple is just what I need. Now the rest of my day is open for building up an appetite.
First thank you so much for such a beautiful recipe,👍5⭐,, and So terrible we are in 2024 we pay almost $90 in Canada for this piece of Lamb chop. Some places even you pay a $120 they're trying to make people Eat bill gate factory grown meat😡
This video was amazing thanks for this simple recipe. I'm omw home now to make it for my man! I can't wait to see his reaction to the taste of this lamb recipe.
Nice video. The presenter is a very likable person. However, he talks too much, and much of the video's time was not productive. I must point out, removing the membrane on top of the bone will allow the marinade to penetrate into the protein much better. Additionally, I would highly recommend this and most marinate to marinate overnight. It is a good practice to improve the temperature of the lamb by letting rest for at least 1 hour before roasting. This is a method I learned from an old-school chef and have been using since the 70s.
So informative and precise, straight forward and detailed, no fussing or messing, as I watched this I was making this and oh my god your advice and video was a pure life saver!! Thank you soooooo much!! 👏👏👏
Yeap 123 degrees was the magic number. I have the same thermometer. Nice to have a remote so you do not have to sit by the oven. served long grain wild rice and it was a killer meal.
Great recipe. Simple easy and quick. I pretty much make mine the same with 2 added things. 1. I scour the fat into little diamonds and 2 I use thyme in the rub as well
Whole Foods - $25 a lb Safeway - $15 a lb Costco - $10 a lb Costco has them back in stock, but at the time I got mine at Safeway because everyone was sold out during the holidays. I never bought "Whole Foods" rack of lamb. I'm cool with Costco :)
pulled it out at 125 and it peaked at 144 resting. Pretty delicious. after my potatoes and peas are done i might cut lamb and sear each side to see what it tastes like.
If you are serving to guests that have never tried lamb then TRIM THAT FAT. Unless you are a lamb connoisseur you don't want to serve that stuff to your guests.
This video was amazing thanks for this simple recipe. I'm omw home now to make it for my man! I can't wait to see his reaction to the taste of this lamb recipe.
Never trim the fat between the bones if it hasn't been already. Extra goodness and flavour and more to chew on!! Just my opinion!! Also, I would recommend letting it get to room temperature before cooking also, just like beef. Great video 👍
Ha $10.99 a lb 3/27 $16.99 lb $38.57 for 2.27lbs and I didn't buy it it was 1 half rack and $40 ehh it's good but...so I went with a shoulder chop lol 2 packs like 4lbs $15 I'll settle it's still lamb lol 😋😋😋
I’ve cooked these about a dozen times and your Temps are dead on. Pull at 123 and it will get up to about 140. I prefer to roast mine at 450 for about 10-12 mins to get a good crust then drop it down to about 295 for 15 or so more mins to finish.
I like putting in the smoker until the internals are around 100-110F. Then I sear it in a pan like its steak until done. Great way to crispen and carmelize the fat cap too
I’m cooking this right now Christmas Day dinner! You’re so awesome and THE BEST❣️ Thank you so very much for this simple and in intimidating version unlike most of the recipes on here.
Nice I prefer tyme and oragano salt olive oil pepper lemon zest and lemon juice and fresh garlic instead of rosemary. Marinade it 24 hrs . Greek style.
@@DishesandFishes Yes please try it you will love it. Plus can pair it with a Cabernet sauce. Reduce Cabernet add butter salt and pepper with fresh Garlic. Cheer's.
