Rack of lamb is one of the tastiest meats. Originally from the South of France, we are keen to put a few touches of our region: we offer you a version of rack of lamb with Kamado QUATRO with herb crust from the South of France.
Hardware
Ingredients
- 2 racks of lamb
- 3 small sprigs of rosemary
- 2 sprigs of thyme
- 1 sprig of parsley
- 1 clove of garlic
- 1 tbsp grainy mustard
- 1 tbsp sweet mustard
- 2 tbsp. to s. breadcrumbs
- 1 tsp. to s. olive oil
- 2 bay leaves
Light the kamado:
Turn on your QUATRO Kamado, install the Split & Mix and position a ceramic half-moon (to act as a baffle) and a stainless steel half-moon on the top row (the top).
Prepare the meat:
Finely chop the aromatic herbs: thyme, parsley and the needles of a sprig of rosemary.
Chop the garlic as well.
Prepare the stuffing:
Add both types of herb and garlic mustard, then mix with the breadcrumbs and olive oil until you have a nice and consistent aromatic mixture.
Make:
Place the racks of lamb against each other, rounded side up, in the pierced pan and then place the pan on the stainless steel half-moon.
Sprinkle with salt and pepper to taste.
Spread the aromatic mixture evenly over the rounded part of the racks of lamb and prick the rest of the rosemary sprigs and bay leaves between the racks.
Cook:
Close the lid of the QUATRO.
Let your racks of lamb cook for 15 to 20 minutes until you reach your desired core temperature.
Ideally, use a thermometer and set the core temperature to 55°C.
Did you know?
The rack of lamb refers to all the ribs (first, second and uncovered) of the animal. It’s a tasty piece that tends to bake in the oven.
What is rack of lamb?
The rack of lamb is a piece of meat from the lamb rib region.
It is a row of ribs still attached together, often made up of 6 to 8 ribs.
It is a particularly tender and tasty piece, appreciated for its delicate meat.
It can be prepared whole or cut the ribs after cooking. Rack of lamb is often roasted in the oven or grilled, and it is sometimes served with the bones “sleeved,” that is, stripped of their meat and fat for a more elegant presentation.
It is common to accompany it with herbs such as thyme, rosemary and garlic, which enhance its flavor.
It is a refined dish, often served on special occasions.
Benefits of cooking rack of lamb with kamado?
Cooking a rack of lamb at Kamado offers several advantages, due to the unique characteristics of this type of ceramic barbecue:
1 – Uniform cooking : Kamado is designed to retain heat and distribute it evenly.
This allows for even cooking of the rack of lamb, avoiding over- or under-cooked points.
2 – Preservation of juices and tenderness : thanks to its ability to maintain high humidity, Kamado prevents meat from drying out.
This keeps the rack of lamb tender and juicy, which is essential for this delicate type of meat.
3 – Precise Temperature Control : The kamado allows for fine control of the cooking temperature, which is perfect for cooking lamb to perfection, whether it’s at a low temperature for slow cooking or at a higher temperature to sear the meat and get a nice crust.
4 – Smoky flavor : The use of wood or charcoal in Kamado adds a slightly smoky flavor to the lamb, enhancing its natural taste.
It is also possible to add aromatic wood chips to accentuate the smoke.
5 – Versatility of techniques : kamado allows you to combine several cooking techniques, such as roasting and smoking, or to quickly sear the meat and then let it cook over low heat.
This gives great flexibility in the preparation of the rack of lamb.
In summary, kamado allows you to obtain a tasty and perfectly mastered cooking, with a tender texture and a rich and slightly smoky flavor, ideal for sublimating a rack of lamb.
