The Best Smoked Rack Of Lamb: Australian Lamb on a Big Green Egg

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Behind The Food TV (Formerly Eat More Vegans)

Күн бұрын

There’s something special about an herb crusted rack of lamb. But when you smoke that herb crusted rack of lamb on the Big Green Egg and then sear it with a FLAMETHROWER….. :-) If you liked this one, watch The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece next! • The Best Smoked Crown ... &list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
Items you saw in this video (affiliate links*):
🐑 Australian Rack of Lamb from D'Artagnan: emv4.me/DT_LambRack?Track=YTR...
🔥The Flamethrower for Searing (💰 Use coupon code EMV10 to get 10% off!):
Su-VGun from GrillBlazer: emv4.me/GrillBlazer?Track=YTR...
⚔️ Knives from Dalstrong (💰 Use coupon code EMV10 to get 10% off!):
Gladiator Series 8” Chef’s Knife: emv4.me/GLChef8?Track=YTRacko...
Gladiator Series Curved Fillet Knife: emv4.me/GLCurvedFillet?Track=...
Gladiator Series Crixus Butcher’s Knife: emv4.me/GLCrixus?Track=YTRack...
🌡Grill Thermometers and Controllers:
ThermoWorks Signals and Billows: emv4.me/ThermoWorks?Track=YTR...
↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! kzfaq.info...
Welcome to The Best BBQ Lamb series from Eat More Vegans - Carnivore BBQ! In this series I share the best ways to prepare different cuts of lamb on your grill or smoker. From Australian Leg of Lamb to New Zealand Lamb Shoulder and even a Heritage Lamb Neck, you’ll see some of the best meat available in the world. You can watch the whole series here: • The Best BBQ Lamb Videos
🔴 If you liked this video, you’re going to LOVE these!:
🎥 The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg
• The Best Smoked Leg Of... &list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
🎥 The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece! • The Best Smoked Crown ... &list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
🎥 How To Carve A Leg Of Lamb like a Pro - Technique Matters! • Technique: Carve a Leg... &list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
🎥 Better than The Best Smoked Lamb Shoulder? Yup! DO IT THIS WAY! • The Best Smoked Lamb S... &list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
🔥GrillGun and Su-V Gun from GrillBlazer: emv4.me/GrillBlazer?Track=YTR...
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Flamethrowers:
• GrillBlazer Grill Gun ... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: emv4.me/MeatNBone?track=YTRac...
💰 Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong: emv4.me/DalstrongKnives?track...
💰 Use discount code EMV10 to get 10% off any order!
🧺 Kick Ash Can and Kick Ash Basket: emv4.me/KickAsh?track=YTRacko...
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Kick Ash Basket, Can and Divider:
• Kick Ash Can & Kick As... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
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Chapters in this video:
0:00 The Lamb was Vegan
0:29 Making a Wet Rub for Rack of Lamb
4:59 Smoking the Racks of Lamb
6:41 Searing the Lamb with a Freaking Flamethrower!
7:51 Slicing the Lamb Racks into Chops listening to smooth Jazz music :-)
8:49 Daddy Daughter BBQ Tasting!
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* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).

Пікірлер: 73

@BehindTheFoodTV 3 жыл бұрын

Do you guys prefer to cook your lamb in the oven or the smoker? Don’t forget to check out Sav’s lamb at Lagom Eats! kzfaq.info/get/bejne/o91pg8iXps_Wl2g.html

@BehindTheFoodTV 3 жыл бұрын

The Fake Antichrist plus, you really shouldn’t use a flamethrower in the house!

@michaelmarziotto8105 Жыл бұрын

Been wanting to make this for a while. Finally got to it this evening. Two racks. Low and slow over Jealous Devil Lump on a Weber Summit Charcoal Kamado.. brought them up to about 120, removed while I cranked up the heat for the sear. Delish! Now my favorite lamb chop recipe!!

@BehindTheFoodTV Жыл бұрын

That's great Michael! Hi-heat sear over charcoal is so good!

@OldFellaDave 3 жыл бұрын

Lamb was, back when I was a kid in the 70's and 80's, what 'poor people' ate because it was cheap. We also used to feed dogs beef and pork ribs and all the other meats that are hideously expensive now that everyone has a Smoker ;) Lamb underwent a huge resurgence here in Australia during the mid 90's thanks to a famous advertising campaign for Australian Day - January 26th (think of it as our 4th of July). Since then Lamb has become really popular - and really bloody expensive as well ;) ;Low and Slow' BBQ/Smokers have taken off here in Australia in the last 10 years. I was actually looking on KZfaq for a good smoker recipe for two racks of Lamb I got today and found this video. Great to see the Aussie Lamb being given a go on a US KZfaq channel. You got me as a sub with just the channel name alone ;)

@BehindTheFoodTV 3 жыл бұрын

Thanks so much - this is awesome information, David! Happy belated Australian Day too - I can't believe I forgot to do an Australian Day episode - I will put it on my calendar for next year right now. Welcome to the family man - and stay tuned for the Australian Lamb Shoulder video coming in a few weeks!

@TheMattstaub Жыл бұрын

OMG. This is absolutely the best tip! Absolutely delicious!

@BehindTheFoodTV Жыл бұрын

Thanks Matt!

@LagomEats 3 жыл бұрын

I love how you did two different versions! I especially love all those fresh herbs. Definitely goes well with lamb! I know I keep telling you but that flamethrower is freaking amazing. I need to get myself one of those already! What a great collab! Just wish we could have had a lamb party after! I would love to try a bite of both of those 🤤

@BehindTheFoodTV 3 жыл бұрын

You definitely need to get a flamethrower! The only question is if your husband will take it from you and hide it! I agree - it would have been awesome to be able to have that lamb party! Maybe after the lockdown is over we can do a collab in the same kitchen!

@LagomEats 3 жыл бұрын

@@BehindTheFoodTV Yes let's do that! We will plan an East coast trip soon. I want to see that new studio!

@PitmasterOntheWay 3 жыл бұрын

Loved the video! I have a bit of a different recipe, but I loved yours as well! So I gotta give it a try 👍

@BehindTheFoodTV 3 жыл бұрын

Thanks Jesus! I like your preparation as well. Especially cutting the racks into 2 bone servings before putting them on the grill to get extra flavor! Thanks for watching! -Al

@jtam70 3 жыл бұрын

Great video! Easy to follow recipe... will be making this soon... subbed!

@BehindTheFoodTV 3 жыл бұрын

Thanks, Jimmy! Please let me know how it turns out!

@Mevlinous 3 жыл бұрын

Just did this last night on the Kamado, 220f for 1:15 was perfect, crisped up by flaming it direct over the low grate, everyone loved it

@BehindTheFoodTV 3 жыл бұрын

That’s AWESOME @Melvinous! That low grate on the KJ (or Big Red Egg as I like to call it) is a great searing tool! Thanks for watching and taking the time to comment!

@daveclark1904 2 жыл бұрын

Very nice cook! I need that flame thrower! And, that music when you were slow mo slicing... Cherry on top!

@BehindTheFoodTV 2 жыл бұрын

So glad you enjoyed it Dave!

@stlcardno09 Жыл бұрын

Tried your recipe for Valentine's Day and it was great!!! Instead of GP Mustard, I used Lusty Monk from Asheville, NC. Perfect flavor with the herbs!!! Will definitely use this again. Thanks.

@BehindTheFoodTV Жыл бұрын

Fantastic! I go through Asheville on the way to the Smokies once in a while - I'll have to stop and get some. I mean with a name like "Lusty Monk" right?

@VanillaCoke 3 жыл бұрын

8:50 “I don’t care man just let me try some already” looks great! I’ll be trying this for Christmas!

@BehindTheFoodTV 3 жыл бұрын

Awesome JDM! Have a great Christmas dinner - come back and let me know how it turns out!

@thegalleryBBQ 3 жыл бұрын

Perfectly cooked. Looked like a fun Collab!

@BehindTheFoodTV 3 жыл бұрын

Thanks - and you're right! The next best thing to being able to cook together! And her lamb looked delicious too - even though there was no smoke! Maybe you and I should do a collab one of these days!

@nicholashames8925 3 жыл бұрын

Fantastic! I should have learned by now not to watch your videos when I am already hungry. Looked mouth-watering and delicious!

@BehindTheFoodTV 3 жыл бұрын

Hahaha - you should definitely keep a delicious snack nearby when you watch just in case! Thanks for watching, Nicholas!

@TheFriendshipKitchen 3 жыл бұрын

Oh, wow! Awesome!!!!👌👌👌👌

@BehindTheFoodTV 3 жыл бұрын

Thanks for watching!

@CookingwiththisGuy 3 жыл бұрын

Hi just came from Lagom eats. They both look amazing love the Flame thrower at the end buddy have to get me one of those.

@BehindTheFoodTV 3 жыл бұрын

Welcome! Make sure you use the discount code in the description for fans of EMV!

@CookingwiththisGuy 3 жыл бұрын

@@BehindTheFoodTV hahaha I though you were joking, with the Discount Code Brilliant stuff buddy had to sub i have just watched your tomahawk video my mouth is watering here.

@JapTayag 3 жыл бұрын

tnx for sharing now i know how

@BehindTheFoodTV 3 жыл бұрын

You are most welcome! Thanks for watching!

@mahmoudiriadh0210 3 жыл бұрын

Thank you for the wonderful video. would it be possible to make a rack of lamb on a Weber Gas Grill ?

@BehindTheFoodTV 3 жыл бұрын

Thanks for the kind words! You can definitely do this in a gas grill. You can set up a gas grill as a smoker using a box like this one: emv4.me/pU0E

@MrMorganca 3 жыл бұрын

Another delicious recipe, Al! Your s%&t - eating grin after you use that flamethrower is priceless.

@BehindTheFoodTV 3 жыл бұрын

Haha why is there no s%&t - eating grin reaction on KZfaq? I have to admit that flamethrower makes me happy. I have been specifically picking foods to cook just because I get to use it lately! Thanks as always for watching and your continued support!

@LagomEats 3 жыл бұрын

My husband loved that part too 😆

@BehindTheFoodTV 3 жыл бұрын

Seems like solid evidence that you married an awesome guy, Sav!

@etherealaesthetics4706 3 жыл бұрын

Next time I cook lamb I'll use an infusion of herbs and spices in balance to use this technique. Thanks bruv, Peace and Love

@BehindTheFoodTV 3 жыл бұрын

That's a great idea! I'd suggest that you go easy on the spices though - you don't want to overpower the flavor of the lamb, so heavy herb and light spices would be my best advice. Come back and let me know how it goes! Thanks for watching and taking the time to comment! -Al

@etherealaesthetics4706 3 жыл бұрын

@@BehindTheFoodTV Thank you brev, exactly came to mind I'll make this for my family soon. Taking your advice to leave more lambs taste than spices or herbs. Peace and Love

@BehindTheFoodTV 3 жыл бұрын

@@etherealaesthetics4706 Awesome - good luck man! I can't wait to hear how it goes!

@AndreaShink 3 жыл бұрын

BC LAMB IS THE BOMB!!!

@BehindTheFoodTV 3 жыл бұрын

I KNEW you were going to love this one! Thanks so much for being so consistently supportive of the channel, Andrea!

@machinistjeff Жыл бұрын

I need that shirt your daughter has 😂

@BehindTheFoodTV Жыл бұрын

Well that’s easy! shop.eatmorevegans.com/ - use coupon code EMV10 to save 10% too!

@sydleyrobertsonjr.3315 2 ай бұрын

Family member is totally against mustard. I know you said it was an antioxidant but is there any other binder I could use.

@BehindTheFoodTV 2 ай бұрын

Try avocado oil. Not as powerful but also an antioxidant! Good luck!

@pankajbhattarai5963 2 жыл бұрын

Lamb is the next big thing in nepal these days. I think u should try with a little turmeric powder Just for the most amazing colour.

@BehindTheFoodTV 2 жыл бұрын

Thanks for the tip I will try that!

@LasherDevianceGaming 3 жыл бұрын

HaHa! My mans throw on the sex music when he cuts the meat! I see what you doing! That looks good!

@BehindTheFoodTV 3 жыл бұрын

Hahaha nobody believes me when I tell them I make food porn. Then they watch a video...... :-). Thanks for taking the time to watch and comment! -Al

@tlc2011jlc Жыл бұрын

Thank you. Bought gf gf Australian French from Costco didn't know what to do with em

@BehindTheFoodTV Жыл бұрын

YOu're going to love this recipe!

@tlc2011jlc Жыл бұрын

@@BehindTheFoodTV by the way. The pastrami came out great!! Thank you

@BehindTheFoodTV Жыл бұрын

@@tlc2011jlc yessssss!

@chefsspicebox 3 жыл бұрын

Ohhhh Woohoo Fantastic super Amazing Marvelous Versions of Lamb recipe :p Just Tastilicousnessss Mind blowing Super tempting Fantastic with Spices and Herbs to add the Special Flavourful essenece : ) I am Astonished Chef : ) Super Yummmyinessss healthy Tastilicousnessss :p Stay Connected : )

@BehindTheFoodTV 3 жыл бұрын

So glad you liked it! Thanks for watching!

@silverbullet7434 Жыл бұрын

To rare for me but the end cut looks good..

@scarrillo31 3 жыл бұрын

Why reverse sear?

@BehindTheFoodTV 3 жыл бұрын

Hi Steven that's a great question - one I should probably do a video on! The short answer is that you will get a more moist and more consistently done piece of meat when you cook it slowly and sear at the end. Have you ever tried it?

@scarrillo31 3 жыл бұрын

@@BehindTheFoodTV I've only smoked a rack of lamb once. I used almost the exact same recipe, however, I seared before smoking. I got the same results. I was just curious. Maybe I'll try your method tonight for the rack I have prepped right now

@BehindTheFoodTV 3 жыл бұрын

@@scarrillo31 please try it and come back and let me know what you think. I think you'll find that the meat is more moist and tender, and that the flavor of the Maillard is wonderfully intense. You should also find that you get that smoke flavor deeper into the lamb. Man I'm getting hungry just writing this I better go fire up one of the grills!

@fortgreeneprojects1 2 жыл бұрын

Do you clean the lamb first with anything? I just purchase a rack of lamb Aust French. I can't wait to throw that baby in the oven. But I like you heating device. Peace and Love NYC...

@BehindTheFoodTV 2 жыл бұрын

No need to clean it - just pat it dry with a paper towel and trim that silver skin if the butcher didn't do it. Good luck and enjoy!

@justinmaddock9783 2 жыл бұрын

New Zealand Lamb is some much better.

@BehindTheFoodTV 2 жыл бұрын

Welcome to the great lamb wars of 2021 Justin!

@1N2themystic 2 жыл бұрын

Recipe look great. I actually have a rack in the fridge with the S&G mustard(forgot the parsley though), waiting till I get the pellet grill going here in an hour or two. Just FYI, the mustard alone will seal the meat from oxidation for a while. The antioxidant properties in the herbs don't seal anything they only interact with free radicals which are unstable oxygen atoms mostly found in toxic substances. Antioxidants are molecules which can absorb the single unstable oxygen atom within the cellular environment. But that's not what's happening here. Atmospheric oxygen is O2 and is very stable. It has no desire to shed a single oxygen atom. These herbs are great once digested where the Antioxidants can combat free radicals found in the toxins we consume in our food and some our bodies just make as metabolites. Just sayin...

@BehindTheFoodTV 2 жыл бұрын

Thanks for the detailed feedback - and welcome to the channel I don't think I've seen you here before!

@1N2themystic 2 жыл бұрын

@@BehindTheFoodTV No, I haven't seen your channel before but it looked like you had a good recipe. I always look at several before pulling the trigger. Your recipe turned out superb. Not so much crust to be crunchy(my teeth are mostly gone),but enough to give great flavor and I imagine a few bread crumbs could make it crisper if desired. Still got a couple pieces to put back on the grill to re-sear. I like lamb and even goat. Too strong for most people.