How to Grill a Rack of Lamb



How to Grill a Rack of Lamb — Grilled Rack of Lamb Recipe
(Serves 2)

1 rack of lamb
Helen’s Grilling Glaze (https://youtu.be/pjxoKWI5zPI)
oil for the grill grate
1 garlic clove
1-2 tsp of butter
1-2 tsp of chopped mint or cilantro

Thermometers:

Thermapen…

source

22 Comments
  1. Excellent! I've watched about 20 videos on this subject. Your's is the only one to stipulate the proper done temp; 120f. All others torture this best dish to 140f. I will not eat grey meat!

  2. You said that the lamb should be 125 degrees. Well, thank you for getting me and my husband sick. I made your recipe last night and followed your directions exactly. I usually don't eat meat that is a bit rare, but you kept repeating "125 degrees." The recommended temperature for lamb is 145 degrees. Within 8 hours of eating the lamb, we both threw up and have been having watery diarrhea all day. This is the last time I'll blindly follow the advice of some cook on YouTube. I should have used my intuition and cooked the meat longer until it was no longer pink!

  3. Love your videos. You explain things really well, in a very pleasant and fun manner! Thank you for clips and for your contagious enthusiasm!

  4. Can you also give a recipe for grilling with charcoal?

  5. I happen to be the best girller in the world that nobody's ever heard of and I first saw this video I thought to myself why is she talking so slow man this is probably one of the best cooking videos I've ever seen a young young Julia Childs in the making

  6. Wow! I'm a old griller, but you taught me a lot. And you didn't spoil the meat by overcooking. Kudos

  7. Excellent video. Just a minor variant in pre-cooking procedure. I find that once I've done the first cut to the right under the connective tissue, resulting in that flap, I can gently pull the flap in the other direction removing the tissue and not any of the adjoining meat. A bit of paper towel around your fingers will make gripping the connective tissue flap easier.

  8. She definitely said if you splurge on this piece of meat 🤣😂🤣😂

  9. Another excellent video. I made your teriyaki salmon and it was a smash hit. Thanks, Ron also in America's best city, Boston.

  10. What temp is high, medium, and low heat? Th e video didn't say. Not clear instructions.

  11. Thanks for the video. Very informative. We are also in Westford.

  12. This is exactly the type of concise video I was looking for! Thank you!

  13. she gives instructions like she is read to get fucked lol

  14. RARE? MEDIUM RARE?.. OMG..!!.. I AM ABOUT TO VOMIT..ITS RAW/ UNCOOKED FLESH..!!!! WHAT ARE YOU? ONE OF THE FREAKS FROM WALKING DEAD?.. A HYENA??.!!…EATING REAR MEAT STILL WITH BLOOD SIGNS IN IT.. HAS NO DIFFERENCE FROM BITING A LIVE ANIMAL.. THIS IS A BEHAVIOUR OF A CARNIVORE ANIMAL. CANNIBALISTIC . VAMPIRISM.. BARBARISM…A DISGUSTING EATING FASHION WHICH CAME ABOUT OUT OF THE BLUE SINCE 1950’S WITH A HIDDEN AGENDA FROM EVIL CENTERS.THE SAME GROUPS THAT PROMOTE SO MANY NASTY STAFF INTO MODERN SOCIETY… IT IS SAD HOW PEOPLE HAVE BEEN BRAINWASHED AND INDOCTRINATED THAT EATING UNCOOKED FLESH IS AN EVOLVING CULINARY ART…WELL IT ISN'T..!!. IT IS A VERY WELL ORCHESTRATED ATTACK ON THE HUMAN IMMUNE SYSTEM AND MIND ALTERING AND BEHAVIOUR. .IF IT WAS GOOD TO EAT MEAT WITH BLOOD , THEN GREAT CIVILISATION LIKE PERSIAN, GREEK, EGYPTIAN, MAYAS, AZTECS, etc WITH THOUSANDS YEARS CULINARY ART WOULD HAVE DISCOVER IT.. YOU WILL NEVER SEE IN GREEK, PERSIAN OR EGYPTIAN HOUSEHOLD TODAY A FAMILY TO EAT MEAT / FLESH UNCOOKED AS YOU DO..e.g REAR , MEDIUM etc BECAUSE THEY ARE COMING FROM A VERY LONG SOPHISTICATED CULTURES , SOMETHING YOU DON’T UNDERSTAND.. IN CONTRAST IT HAS BEEN CREATED A WHOLE INDUSTRY AROUND IT TO JUSTIFY THIS BARBARISM AND BESTIALITY.….EATING RAW MEAT IS AN ACT OF AN ANIMAL,, REVOLTING AND DISGUSTING..!!! MOST OF ALL PROTECT YOUR CHILDREN FROM THIS UNNATURAL HABIT..

  15. Good god is that a Russian and new england accent. I've never heard that!

  16. hi chef I would like to come your city you cooking is so nice i like your recipes I am chef too i love cooking .

  17. I like how specific you are and the explanations as to why you do certain things since lots of youtube chefs glaze over the little but important details, if only I lived near Boston =/

  18. I have an idea for you! You dont have to do it but I thought it would be cool! Everytime someone comments something nice or appreciating, you could give them a shoutout in your video. Just a cool idea I thought of……. let me know what you think!

  19. just curious, ho much is the pound of lamb meat in your region ?

  20. I love to watch your recipes, but I hope that in the future you can stop cooking baby animals. Lamb is a sheep that is less than 1 year old. Babies just want to play and be with their mothers, they don't want to be slaughtered for your tastebuds. Please consider this in your future videos.

  21. hey! I love pork, sometimes I find it difficult to cook, so this helped! Thanks.

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