SadimirPutin
Superstar
that lamb and pesto combination probably taste as good as all your sports teams wining the chip in the same year 
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
I don't usually compliment people's plates but that's looking really good....
Or either I'm really hungry...
Or either I'm really hungry...
Amsterdayumn
$outhern Smok€
Lamb is goat 
detroitwalt
Superstar
is that garlic in the marinade too? I've never marinated mine.Starting the year off right.
Rack of Lamb.
This was a meal that never really popped until it hit the plate. The herb pesto really compliments the lamb well. I dont know why people like mint jelly, mint jelly is a negative association with lamb for me. Anyway here we go. Definitely let the lamb marinate in lemon juice, olive oil and rosemary.
Yes garlic in it too
I don't know what to tell you breh. It's a standard lamb recipe for the marinade. Of course a Lil kosher salt and pepper. It's not like a t bone steak or even ribs. The herb pesto is super fresh and flavorful to dip or top with
I just eyeballed the marinade...no precise measurements. I smashed and chopped 3 cloves of garlic, i zested (scraped the skin off) a lemon about a tablespoon or 2. i squeezed the full lemon and added about a teaspoon of fresh rosemary..let it coat the rack of lamb for about an hour, hour and a half. hit it with a lil kosher salt and pepper
then I seared the lamb first (about 2-4 mins per side) then grilled over indirect heat for 15 mins
I can't take credit for the herb pesto, my girl did that. I would have ate the lamb raw. The herb pesto was parm, garlic, pine nuts, oilive oil, maybe a lil butter and salt, some basil. I wasn't watching her but I remember the shyt she had out. having googled a couple recipes you can't really go wrong.
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Lamb ribs
I low and slow grilled these bytches at 250 for 3 hours. It was the Lord's day for grilling the temp on the grill didn't budge. A lot different than pork or beef ribs. For seasoning I used thyme, garlic rosemary and salt. i did hit it with a glaze for the final 10 minutes which had black pepper crushed red pepper honey and white wine vinegar.
They were tender as hell however 1 rack had a lot of fat, even what I thought was thoroughly trimmed, while the other was practically all meat.
I have another rack im going to do sometime during the week or next sunday
I low and slow grilled these bytches at 250 for 3 hours. It was the Lord's day for grilling the temp on the grill didn't budge. A lot different than pork or beef ribs. For seasoning I used thyme, garlic rosemary and salt. i did hit it with a glaze for the final 10 minutes which had black pepper crushed red pepper honey and white wine vinegar.
They were tender as hell however 1 rack had a lot of fat, even what I thought was thoroughly trimmed, while the other was practically all meat.
I have another rack im going to do sometime during the week or next sunday
Folks, if you try anything new or different this year I would advise grilling on a plank.
Tonight I did salmon on cedar...it was amazing. It's nothing like smoking with cedar or another type of wood, you could genuinely taste the wood on the meat, it was a sweet taste.dare I say I am as satisfied with this as I have been with any steak, ribs, brisket, chicken, lamb, etc. And there is zero effort, plus low cook time. (10-15 min tops)
You can plank steaks and pork chop too. Lately I've been all about fish.
Tonight I did salmon on cedar...it was amazing. It's nothing like smoking with cedar or another type of wood, you could genuinely taste the wood on the meat, it was a sweet taste.dare I say I am as satisfied with this as I have been with any steak, ribs, brisket, chicken, lamb, etc. And there is zero effort, plus low cook time. (10-15 min tops)
You can plank steaks and pork chop too. Lately I've been all about fish.
Chicken breasts smoked/grilled on a hickory plank.
I did some boneless and some bone in. I lucked out and got some huge breasts for avg regular price. I had to do them justice this time. I let them marinate for about 4 hours then put them on the wood.
I swear it was clear and sunny as hell until I lit the charcoal then it started snowing...once I put the charcoal in the grill it became clear and sunny again. It was a good cook though.
I did some boneless and some bone in. I lucked out and got some huge breasts for avg regular price. I had to do them justice this time. I let them marinate for about 4 hours then put them on the wood.
I swear it was clear and sunny as hell until I lit the charcoal then it started snowing...once I put the charcoal in the grill it became clear and sunny again. It was a good cook though.
Cedar planked salmon and trout
For the salmon I seasoned with salt and pepper, placed some dill, butter and lemon slices on it
For the trout I made a paste type garnish with minced dill, garlic, lemon zest and olive oil
For the salmon I seasoned with salt and pepper, placed some dill, butter and lemon slices on it
For the trout I made a paste type garnish with minced dill, garlic, lemon zest and olive oil
