Speaker: People most often ask me two questions, what makes a good marinade and how long do I cook my piece of pork, beef, lamb, chicken whatever it is and I would like to do a recipe for you first which will address both of those questions.
The problem with most marinades is that they contain too much sugar and that's why those nasty little chickens sticks you get from the supermarket just burn as soon as you put them on the barbecue.
I like to encourage people to use a brine. A brine is a salt water mixture that contains flavorings and the salt water helps the moisture and the flavor penetrate into the meat. Make up your brine using one tablespoon of salt for every liter of water and for lamb, I like to flavor them on with some garlic, rosemary and star anise.
This guy here has been soaking in the brine overnight in the refrigerator and now we will get him out and pat him dry. Take my advice, don't use the good tea towels for this otherwise you'll be in trouble with management once you get it done.
Once it's dry, it's ready for the barbecue, but already you can see how soft and pliable it is and how much moisture is in the meat. This is going to be fantastic. It's time to get these guys on the barbecue. You'll notice I have taken all the grills out, except for this one. I have got a tray in the middle for any leakage, any fat that spills and the outside burners are on flat out. We are going to oil this now with a silicon brush. These silicon brushes are just fantastic, that will take up to 300 degree Celsius without shriveling up and then we are going to put our racks of lamb on -- because I just want them to brown first. Just a little bit of color while they are over the top of the heat and then we will move it over to the center and bake it like in a traditional oven.
It's at this point that people ask me how long will I take to cook and my barbecue runs hot, yours might run a little cooler so mine, 5,6,7 minutes, yours 10, 12, 15, it depends. So we are not going to use time at all, we are going to use temperature and to test the internal temperature we are going to use a temperature gage. Now lamb like this is rare at 57 degrees, medium at 65 degrees and well done 75 degrees, it is as simple as that.
We'll check the internal temperature in about five minutes time and that will tell us. The other thing we need to do is to rest the meat because it's important to understand that when the meat is cooking the flab is all tensed up like this and if you cut straight into it at that point, all the juices will just leak out of it and it will be dry and tasteless. But if you let it rest, the flab is relaxed back, they take the moisture back up and you get a nice even cook all the way through. Round about 10 minutes up to 15 or 20 minutes for a large roasted beef. Maybe even half an hour and that's enough time to go and do something else.
Me, I am going to open an old beer. The smell from the rosemary smoke is just fantastic. So we will put the gage in and just check the internal temperature. That's exactly where I want it. So I am going to take it off now to rest, just put it into a tray. Take the temperature gage out, cover it with some foil and some towels just to keep it nice and warm.
This guy has been resting for 10 minutes now so let's take one out and cut it and have a look at how it is. Look at that, doesn't that look fantastic? Lovely texture, nice and soft, this is just beautiful. Rack of lamb is one of the easiest things you can do at your next barbecue to knock people's socks off. Give it a go. You won't be sorry. Trust me.
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