Korean Barbecued Rack of Lamb
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Date: 2019-07-25
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Comments and reviews: 10
Krystal Dispatch Bettty Mcginty Carter
The problem is you have to get REALLY young lamb AND it has to be reallt well brined or it stinks to high heaven while you're cooking. I have a jerk of a coworker who has a beard and a man bun and eats non stop for 12 hours on some bizarre paleo/keto/jerk diet and insists on cooking his food in our toaster oven in the office because he doesn't use microwave. He cooks lamb all the time. except the crap he buys is sold as lamb but it's actually mutton. young enough to be sold as lamb but not actually lamb. We've had people vomit from the smell and it's so strong, you can smell it through a security door all the way down to the elevator. They had to tell him he could heat his food in the toaster oven, but no lamb or fish. (He was also cooking whole fish head and all. fresh water fish so they stunk to high heaven as well) I like real, young, properly brined lamb but most stinks so badly that I just cant.
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The problem is you have to get REALLY young lamb AND it has to be reallt well brined or it stinks to high heaven while you're cooking. I have a jerk of a coworker who has a beard and a man bun and eats non stop for 12 hours on some bizarre paleo/keto/jerk diet and insists on cooking his food in our toaster oven in the office because he doesn't use microwave. He cooks lamb all the time. except the crap he buys is sold as lamb but it's actually mutton. young enough to be sold as lamb but not actually lamb. We've had people vomit from the smell and it's so strong, you can smell it through a security door all the way down to the elevator. They had to tell him he could heat his food in the toaster oven, but no lamb or fish. (He was also cooking whole fish head and all. fresh water fish so they stunk to high heaven as well) I like real, young, properly brined lamb but most stinks so badly that I just cant.
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Christian V.
What a great recipe I definitely added this one to the catalogue. I made this two days ago as written, and it turned out fantastic But, beware. Those of you who do not like strong, salty flavors, this marinade may not be for you. Reducing the marinade only intensified that salty flavor. So, you might want to omit adding Kosher salt and just go with the soy sauce and Korean chili paste, which is salty in its own right, for your salt flavor. The soy sauce has a high enough salt content in its own right to do the work of a brine. Lastly, a rack of lamb on a grill with the lid closed at 350'f will reach rare in 10 minutes, give or take. After it rests, it will rise to medium rare. So, keep that in mind when grilling.
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What a great recipe I definitely added this one to the catalogue. I made this two days ago as written, and it turned out fantastic But, beware. Those of you who do not like strong, salty flavors, this marinade may not be for you. Reducing the marinade only intensified that salty flavor. So, you might want to omit adding Kosher salt and just go with the soy sauce and Korean chili paste, which is salty in its own right, for your salt flavor. The soy sauce has a high enough salt content in its own right to do the work of a brine. Lastly, a rack of lamb on a grill with the lid closed at 350'f will reach rare in 10 minutes, give or take. After it rests, it will rise to medium rare. So, keep that in mind when grilling.
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Ryan Daniels
This was my first time ever preparing lamb. It turned out PERFECT WOW What an awesome recipe The only downside is that racks of lamb are expensive and kind of hard to find where I live. I've made it once with lamb, and now twice with pork tenderloin. The pork tenderloin turns out just as perfect as the lamb does So if you see any tenderloins on sale, pick one up and try this recipe on it. I also highly recommend saving the remaining marinade after you pull the meat out. Put it in a small pot and simmer while the meat is on the grill. It makes an amazing sauce.
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This was my first time ever preparing lamb. It turned out PERFECT WOW What an awesome recipe The only downside is that racks of lamb are expensive and kind of hard to find where I live. I've made it once with lamb, and now twice with pork tenderloin. The pork tenderloin turns out just as perfect as the lamb does So if you see any tenderloins on sale, pick one up and try this recipe on it. I also highly recommend saving the remaining marinade after you pull the meat out. Put it in a small pot and simmer while the meat is on the grill. It makes an amazing sauce.
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Michael Strunk
This is a bit different than most of the char siu recipes that Ive seen in the past, perhaps its because those other recipes were Chinese American recipes and this one may be a bit more authentic. At any rate, You and Michelle are always inspiring myself and others with new and creative ideas for my family and friends. We all love what you guys do, so please keep these awesome culinary creations coming.
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This is a bit different than most of the char siu recipes that Ive seen in the past, perhaps its because those other recipes were Chinese American recipes and this one may be a bit more authentic. At any rate, You and Michelle are always inspiring myself and others with new and creative ideas for my family and friends. We all love what you guys do, so please keep these awesome culinary creations coming.
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Ryan
This is the video that turned me on to Chef John and Food Wishes. I have since made 3 of his other dishes, which turned out great. The lamb is currently marinating in a bag which is sitting inside a large mixing bowl (thanks Chef J. I'll throw it on the weber charcoal grill tomorrow. Should be pretty good. But what do I serve it with? White rice and asian slaw? I dunno
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This is the video that turned me on to Chef John and Food Wishes. I have since made 3 of his other dishes, which turned out great. The lamb is currently marinating in a bag which is sitting inside a large mixing bowl (thanks Chef J. I'll throw it on the weber charcoal grill tomorrow. Should be pretty good. But what do I serve it with? White rice and asian slaw? I dunno
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Mike Bauer
Chef, tried accessing the website version for details. foodwishes. com. Two browsers have refused to connect to the site due to security/credentialing issues. This is probably something that blogspot needs to correct. This situation has persisted for a couple of weeks, I've been hoping that someone at the site hosting end would have caught this by now. FYI.
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Chef, tried accessing the website version for details. foodwishes. com. Two browsers have refused to connect to the site due to security/credentialing issues. This is probably something that blogspot needs to correct. This situation has persisted for a couple of weeks, I've been hoping that someone at the site hosting end would have caught this by now. FYI.
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Jason Chase
HE did it again: you are the John Hamm of your rack of lamb. Hahaha. What I like the most about chef John except his cooking is when he says it's your recipe so put what you want in it In a world where most of the cooks are just so dumb that you wouldn't even believe I perceive it as sort of a courage. Chef John is a cooking rockstar: )
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HE did it again: you are the John Hamm of your rack of lamb. Hahaha. What I like the most about chef John except his cooking is when he says it's your recipe so put what you want in it In a world where most of the cooks are just so dumb that you wouldn't even believe I perceive it as sort of a courage. Chef John is a cooking rockstar: )
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sheriffkimbo
I once tweeted you a question about freezing bacon jam, and said, After all, you are the John Hamm, of knowing whether or not I can freeze my jam, so I probably popped for today's rhyming analogy a little harder than anyone else watching. Unless of course John Hamm himself is watching.
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I once tweeted you a question about freezing bacon jam, and said, After all, you are the John Hamm, of knowing whether or not I can freeze my jam, so I probably popped for today's rhyming analogy a little harder than anyone else watching. Unless of course John Hamm himself is watching.
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tootz1950
Not only can I not afford a rack of lamb, but all these recipes that use one tablespoon of an expensive exotic sauce that will never be used again. You must have a special refrigerator for the hundreds of dollars of unusual jars of sauce. The dishes all look wonderful though.
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Not only can I not afford a rack of lamb, but all these recipes that use one tablespoon of an expensive exotic sauce that will never be used again. You must have a special refrigerator for the hundreds of dollars of unusual jars of sauce. The dishes all look wonderful though.
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wmg111
So can we get an agreement? Twenty minutes for rack of lamb? Always? There is really nothing better than well cooked rack of lamb, and also nothing more disappointing than over cooked rack of lamb. And no, it can't be saved by painting it with sauce. Sorry.
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So can we get an agreement? Twenty minutes for rack of lamb? Always? There is really nothing better than well cooked rack of lamb, and also nothing more disappointing than over cooked rack of lamb. And no, it can't be saved by painting it with sauce. Sorry.
reply
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