Lamb Backstrap Wraps with Grilled Red Onion Rings | Red Meat Recipes | Weber BBQ (2024)

FAQs

How long to cook rack of lamb on Weber BBQ? ›

Lightly coat both sides of the lamb racks with oil and season with the spice rub. If desired, wrap the exposed bones with aluminium foil to protect the bones from burning. Roast the lamb over indirect high heat, with the lid closed, for 25 to 35 minutes, or until cooked to your liking.

Safest Temperature and Doneness To Eat Lamb. In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius).

The 50 / 50 Method

This method allows you to sear foods directly over the hot coals. Then slide over to cook through slowly. 50/50 is great for small thick cuts like chicken breasts. Use for a spatchco*ck chicken and sausages.

Indirect heat is where the fire or burners are on one or both sides of the food. The food sits above an unlit section of the barbecue. This can be as simple as turning off one or more burners on a premium gas barbecue, while the food sits above the unlit burner(s). Think of it as converting your barbecue into an oven.

If you are finding that youre into the 5th hour and the meat is still feeling extremely springy, you can wrap the lamb with foil to help it cook further. The lamb is done when a probe inserted into the meat has no resistance, and the lamb is tender.

It's a bit special, being that lamb backstrap is a tender, lean cut with delicate lamb flavour.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Steaks from the rump end are more tender and suited for fast cooking options, while middle cuts are better suited for slow, moist cooking methods. Both, when cooked correctly, will result in rich flavoursome and tender lamb.

Tackling stuck food, leftover grease, and marinades on your grates with a good grill brush after every use can prevent most build-up. An annual or twice-yearly deep clean (depending on how often you grill) that addresses all your grill's surfaces and parts will take care of any gunk that does accumulate.

Can you use aluminum foil on a Weber grill? ›

Foil does have useful applications in our grills though, and works well as a makeshift smoker packet. It's also great for wrapping up vegetables, ribs, fish and other foods for a different method of cooking on the grill.

But perhaps the best answer to the question of why Weber grills are so expensive is quality. The company says it does not skimp on quality, and only the best will do. "Over-engineered? Maybe to some," Weber admits in a promotional video.

The Plus burner on the Weber Q Plus models allows you to cook at really low temperatures for those fall of the bone tender meals.

The direct method is used for grilling or searing food on your barbecue. Food is cooked directly above a heat source and, normally, directly on the cooking grill.

Roast the lamb over medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking. Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.

Brush the cooking grates clean. Grill the roast, bone side down, above foil pan, over medium heat, with the lid closed, until the internal temperature reaches 120° to 125°F for medium rare, 1½ to 2 hours. Transfer the roast to a cutting board and remove the bones.

Pre-heat the barbecue for in-direct heat at approximately 180 °C - 200°C. If you are using a charcoal barbecue, you will need half a chimney starter of Weber briquettes. Roast in the (in-direct method) for about 1 hour 45 minutes until the centre of the meat reaches 60°C.

Temperature is key.

Lamb is a meat that really shines when it is cooked to medium rare, around 130-135 F. In order to avoid over cooking, use an iGrill. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. Keep the grill at medium heat, around 350-450 degrees.