You're tired of ham, you're tired of turkey, you've probably done a prime rib at this point,
and you are looking for something a little different.
We'll we are going to try out the rack of lamb today and we are going to do it because
it's Christmas time.
We are trying to keep this pretty simple, the only thing you really got to know is getting
your marinade down and not over-cooking the lamb.
If you get those two things right you are going to have pretty good lamb just about
every time.
First thing you need to do is mince up about four cloves of garlic.
And as you finish each ingredient here it's just going to go right in a zip loc back.
The next thing we are going to throw in is some nice balsamic vinegar.
Here is about a quarter cup.
Then you are going to use a teaspoon of each of the following.
Thyme, basil, salt and pepper.
Once you have that you are going to zest one whole lemon, but sometimes like to do instead
of zesting is, I'll just peel several chunks of the lemon rine off here.
And I just put the whole pieces in there.
Next thing we are going to do is juice our lemon right into the bag.
Alright so we are going to trim out our racks of lamb.
Sometimes you'll get them and they will have a little bit of silverskin on them.
I just use a really nice sharp knife and come along the meat side and just kind of work
this back up there.
Once you get a little tag, pull it up.
We are going to get in there as shallow as we can, don't want to waste any of that meat,
and get all that really tough silverskin off.
So you got that guy trimmed, just give your plastic bag here just a good shake just to
get everything combined.
This goes into the chill chest for at least 8 hours, 12 is better, and then straight on
the grill from here.
Okay, so, our lamb racks have been marinating for about 12 hours and their beautiful.
We are going to get those out in just a second.
Before we do we are going to make the baste that we are going to use.
We've got the Grilla behind us heating up at 350 degrees.
So let's start with our first ingredient.
We've got a quarter cup of dijon mustard.
Then we got a quarter cup of red wine.
Then we got two tablespoons of Soy.
And two tablespoons of worcestershire sauce.
Okay so everything looks great here.
Looks like there is some good smoke rolling for the Grilla so let's put this on the grill.
So our grills up to temp, we are running right at 300 degrees we are going to go ahead and
put our lamb on.
Now these are going to be on for 15 minutes and then we are going to come back and do
our first baste.
And again we are going to do that every 30 minutes until they hit the proper internal
temp.15 minutes have elapsed and we are going to baste our ribs for the first time.
They smell great, you can really smell those herbs coming out.
Alright so we will just flip these guys over and we will baste the back side and right
about 15 minutes they will be perfectly where we want them to be.
Alright so we just temp checked our lamb we are running at a beautiful 142 on both racks.
I really like my lamb between 135 and 145.
You can see it's getting great color, still nice and tender.
So we are going to go ahead and pull these off and rest them just for a bit on our cutting
board.
And then we are going to cut these guys up and we are going to serve them.
Both racks have rested, we are going to give them a cut.
We are going to see how we did here.
You can see it's still a little pink, but it's still very juicy, you can see the juices
right there.
You can see our lamb has got a beautiful color you can really smell the citrus and the herbs
in there and it's still perfectly tender.
It's fantastic actually.
This would go great on any christmas table.
It's a little different than the ham.
It's a great compliment to prime rib if you wanna serve it along the side, it's not hard
to do.
But it's all about that marinade and all about that basting.
Okay guys so we are wrapping up on our lamb and man it was great.
So the flavor profile is somewhere between mediterranean and more greek style.
I loved it.
Great citrus note, and I think you are gonna love it too, and we would love to see you
cook this recipe for Christmas.
So we wanna see it.
If you use this recipe we want you to take a picture and you are gonna hashtag it with
#lambright.
This hashtag right here.
It's all in the description.
So weather you use Facebook, Twitter, Instagram, Snapchat, doesn't matter, we want to see it.
We want to see you cook this recipe.
You have three weeks from the day that this is posted.
Check out all the details down below in the description.
Once we decide who the winner is you're going to get our Christmas gift pack that includes
all of our sauces and rubs.
So give it a try, we know this will make you a star in your backyard, and we can't wait
for you to try this recipe because we know it's a winner.
I'm Shane Draper, this has been Grilla Grills. We will see you next time.