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Discussion Starter · #1 ·
Dang...! Last night I cooked a frenched rack of lamb on the grill... Holy crap, it was by far the best thing I've ever done on the grill...

I cooked the racks till they were rare then I split them into two bone chops and cooked those individually...

Melt in your mouth, they came out perfectly medium... I doubt I'll ever be able to hit the nail this square again...

But I'm going to try again this weekend...:beer:

Oh yea, I also threw a couple of venison steaks on with them... I'm not a big venison eater but they were awesome...

And the wife complained because there was nothing to eat around the house...:clown:
 

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Split cloves (cut into 2 or 3 pieces) of Garlic and sprigs of Rosemary are great with Lamb.

Try some on one of your pieces of Lamb.
 

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Discussion Starter · #4 ·
Originally posted by lethal tupperwa
Split cloves (cut into 2 or 3 pieces) of Garlic and sprigs of Rosemary are great with Lamb.

Try some on one of your pieces of Lamb.
I remember Mom plugging Leg of Lamb with garlic but back when we were kids mint use to grow wild on our beach. Mom would send me down and pluck it and she'd make mint jelly for the Lamb...:)

Good idea Bill, I might just do that this week...:beer:
 

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You can get a cheap leg of lamb (boned) at Sams. Cut/slice it so it lays flat for grilling. Rub it with rosemary, garlic and olive oil and let things marinate a while.

Grill it over high heat. Thick parts are rare, thinner parts are well done, so everyone is happy.

Serve on pita bread with lots of szatziki (yogurt/cucumber/garlic/lemon sauce), tomatoes, lettuce and whatever garnish turns you on.

Not quite as good or fancy as the frenched rack you enjoyed, but very good lamb on a budget.

Good stuff!!
 
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