Kalyna’s Mixed Herb Rack of Lamb

_MG_9315Last Sunday we decided to have a nice and quiet home-cooked meal. We’ve been pretty full on the last couple of weeks with weddings and parties and Sunday was the perfect way to unwind with a small lamb rack, a good bottle of red, mashed potatoes and steamed asparagus.

To prep, you’ll need a 3.5 year old helper, preferably by the name of Kalyna. She’ll help mix everything up and then give you a final rating after dinner.

You’ll need to create a wonderfully aromatic seasoning paste for this lamb with the following ingredients:

  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4.5 teaspoons Kosher salt
  • 3 teaspoons paprika
  • 3 teaspoons curry powder
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon ground ginger
  • 4 tablespoons of extra virgin olive oil
  • 1.5 teaspoons light soy sauce

Combine all of the dry ingredients in a small metal bowl and using a whisk, blend together the olive oil and soy sauce. If it looks a bit dry, add a bit more oil but go easy on the soy sauce as there’s already plenty of salt in there. Once done, grab your lamb rack, score the fat cap with a sharp knife, drizzle just a touch of olive oil and all sides and coat your lamb rack in the herb paste. Let this aside (either in the fridge, if you’re not ready to grill) or just on the counter if you’re almost good to go.

For your cooker, set your grill up for direct cooking…sort of. Build your fire and stabilise it at about 400-450F.  I put a handful of cherry wood chips on the fire just before the lamb went on. When finallhy ready to make the magic happen, carefully sear both sides of the lamb for about 4 minutes on each side with the lid of your cooker open. Once you’ve got a nice crust going, add the rack of lamb to a cast iron skillet , meat side up, close the dome and let it go for about 20-25 minutes or so or until the internal temperature of your lamb hits 135F (57C.) You’re not done yet. Once you’ve hit the target temperature, set the lamb aside in a dish and cover it with aluminium foil. Let it rest for a full ten minutes. Then, when it’s somewhat easier to handle, carefully cut the rack into individual cutlets. The cutlets will look quite rare which is what you want. When you’ve cut the rack up entirely, quickly go back to the grill and sear the cutlets on both sides for about a minute (per side) keeping your dome open.

Serve immediately!

A lovely, simple and new dish for us and the whole family enjoyed it thoroughly. Personally, I love the fact that our 3 year old digs lamb!

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Overall Kalyna Rating: 10/10

PS – kindly notice where Kalyna gave herself a haircut – that fringe isn’t supposed to be there but Kalyna figured that she was going to give herself a new look on Saturday.


4 thoughts on “Kalyna’s Mixed Herb Rack of Lamb”

  1. THis rack of lamb looks more than delicious, however cooking it on a normal grill or barbecue, it’s just going to taste anything like cooking on the egg, but I think once it is the weather to cook outside I ‘ll give it a go.

  2. Where did you get the cast iron grates? Looks like a circle made of three independent units. Is it a new BGE accessory, or something you found elsewhere? I have the half-circle grill topper for my XL, plus the cast iron griddle that, unfortunately, is made only for the L model and looks kind of wimpy on my XL.

    Enjoy your recipes and excellent taste. I doubt I’ll ever get to Singapore, but it’d be a kick to grill with you at an EGGfest sometime!

    Keep up the excellent posts!

    Rod Schwartz
    Pullman, WA USA

    1. Hi Rid, thanks for the wonderful comment! I’d love to organise a South East Asian Eggfest and who knows, maybe we can entice you to come out for a trip of a lifetime! Stranger things have happened! Regarding the grate…best thing I’ve purchased! Not a BGE product but here’s the link for you…they were fantastic to deal with and shipped to Singapore which most US retailers just won’t do. Tell them I said hi! http://www.cast-iron-grate.com/ take care and drop a line more often!

      Cheers! R

      Roman Matla Sent from my iPad


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