Great show for great food! As a German master baker and bread sommelier, I will use small, fine crumbs from my dark, whole-grain rye bread instead of these Japanese breadcrumbs
das klingt erstaunlich. Halten Sie uns über die Ergebnisse auf dem Laufenden! Ich kann es kaum erwarten, nach Deutschland zurückzukehren, wenn sich die Dinge klären. Ich hoffe, es geht dir gut. Küchenchef E.
Did this for dinner tonight and it was an absolute winner! Added the parmesan like you mentioned, too! Thank you for this wonderful recipe (and for the cool tip by using the fat cap to oil the grates... will definitely be doing that now whenever possible, worked wonderfully and the flareups made for fun theater).
Hi Eric, made it again yesterday, and today I sprinkled what remained of the herb crumble over a few tomatoes and a ball of Mozarella in a skillet with some basil and a dash of olive oil, indirect on the Kamado Joe for 15 minutes at 150°, it was simply bananassss!! Thanks for the great recipes!
Just started watching your videos over the last month. Like binge worthy. I get my kamado joe big joe in 3 weeks. Can't wait. Love your recipes. You're like the Jamie Oliver of BBQ.
Soo I just got done making this receipe and it was phenomenal. I didn't have the Lane seasoning so I used a Moroccan seasoning that goes great with lamb. It all turned out wonderful. The panko topping receipe will get used with a spatchcock asap. Thank you for this receipe idea. 😀
Damn, it looked good! My joe has seen a lot in last 4 years, but lately I kinda cooled down a bit and not doing it as often, and hence less into this channel. But just now after having watched a few recent videos here, now I'm definitely cooking this weekend!
Great recipe! Have done something very similar. Dijon, panko or bread crumbs with garlic and light parsley. Anyway, extremely light on the herbs and focus on the garlic and dijon. Is great too! Haven’t added the oil like you did to turn it into a paste, so will give that a try next time. Like maybe tomorrow when lamb rack is on the Easter weekend menu!! All the Best and Happy Easter All! Cheers!
TriTips were good. I think I cooked with too much liquid. It tasted more like pot-roast on a tortilla than a taco. Will try again Eric. Very tasty but my method needs a bit of work.
great demo/recipe. We tried it tonight (easter dinner) and it was delicious. Two dumb questions: I find meat thermometers very difficult to get accurate temps Any tricks? And second and even dumber questions, why do Chef Eric were the rubber gloves?
Chef Eric, the anaconda bite is my new culinary phrase! 😆 Just watched your spatchcocked chicken recipe too and what I love about your cooks is they are simple and elevated. Keep up the good work.
Hi Eric, thanks for the recipe, made it today and it turned out absolutely delicious! As I have a nice leftover of the herb mixture for the crust I'll try the same recipe on a pork loin this weekend. Question, do you think it should work on a bigger piece of meat i.e. a lamb shoulder or complete leg?
That was a great video Chef Eric. My partner made some for Easter on her Weber gas grill and now I want to try on my KJ Classic II with Panko. Sure appreciate the recipe as well. What would you use in place of Lane's Q-Nami?
That looks so delicious! Picking up my Big Joe 3 on Saturday. I’m in Melbourne Australia. Quick question...what are the Thermopop’s like Eric? Love the dishes!! Cheers. Tony
Chef, when searing before grilling indirect, is there any danger of giving a heat shock to the dome ceramics after closing the dome over a large fire? I suppose you don't preheat the dome as the temperature for indirect grilling would be to high. So the dome has to absorb some of he excess heat after searing... Thanks
Any one tell me how I can get a new heat deflector for my joe. It's under warranty and I try to submit pictures but kamado joe don't get back to me. Please help.
Do you have instigram? This is not my field but shoot me your claim number as a message (@ericgephart) and I will see if I can help. All the best Chef Eric
Hi Justin! We are sorry to hear that the Contact Us form is not working for you! We recommend reaching out to us via Facebook DM and we will be happy to have a Customer Support representative assist with getting a case started for you there. Thanks!
I used rosemary infused olive oil mixed with herb crust. A marriage made in heaven.
I wish I could like this video twice.
🔥🔥🔥
Me too!!!
Great job Eric
My family loves this recipe!
Love your video's Eric
Cheers Aroostook🤙🏾
Perfect timing!! Just took a rack of lamb out of the freezer the other day. Doing this on Sunday.
Awesome!!! Happy Easter, keep us posted 🥂
Just done this and it was amazing! Can’t go wrong with chef Eric, 100% success rate so far for every recipe of his I’ve tried 🔥🔥Thanks chef 🙌
Absolute home run Chef!
I got dizzy when you bit into it! Amazing!
Nice job on the lamb chops! Enjoyed watching this video!
I just got my KJ this afternoon… cooked an amazing 2” thick rib grilling steak an hour ago… and I’m drooling looking at that lamb!
I love lamp. Will be trying this.
You love what?
This is a must try.
Best Lamb Chops video on the net… Great job!
Great show for great food! As a German master baker and bread sommelier, I will use small, fine crumbs from my dark, whole-grain rye bread instead of these Japanese breadcrumbs
das klingt erstaunlich. Halten Sie uns über die Ergebnisse auf dem Laufenden! Ich kann es kaum erwarten, nach Deutschland zurückzukehren, wenn sich die Dinge klären. Ich hoffe, es geht dir gut. Küchenchef E.
@@ChefEricGephart please let me know when you come to germany
@@klausborchers6166 will do Chef
Did this for dinner tonight and it was an absolute winner! Added the parmesan like you mentioned, too! Thank you for this wonderful recipe (and for the cool tip by using the fat cap to oil the grates... will definitely be doing that now whenever possible, worked wonderfully and the flareups made for fun theater).
Awesome
Just fired this up Chef. One of the best meals to come off the Kamado this year! Keep them coming!
I'm cooking that tonight... my mouth is watering
Best lamb I have ever seen, thank you👍🇬🇧
Hi Eric, made it again yesterday, and today I sprinkled what remained of the herb crumble over a few tomatoes and a ball of Mozarella in a skillet with some basil and a dash of olive oil, indirect on the Kamado Joe for 15 minutes at 150°, it was simply bananassss!! Thanks for the great recipes!
Made it for the first time today. Turned out great! The lamb was delicious!!
Thanks for the recipe, looks great, will give this a try!
Awesome Cameron, keep us posted amd happy Easter 🤙🏽
Chef Eric, you rock! Love your recipes for my kamado joe. I love to cook and eat so please keep up the videos! Ha
I am looking forward to trying this one out. Love cooking rack of lamb!
Looks fantastic!
Cheers Jim. This is such a fun and easy cook with stunning results. Happy Easter 🐣
Cooked it, ate it, loved it!!
Looks amazing I will definitely give this a try
I think Rosemary for your crust mixture would be nice too
Greets from Bavaria
Absolutely, I actually wrote in rosemary in the recipe. Happy Easter Philipp
Just started watching your videos over the last month. Like binge worthy. I get my kamado joe big joe in 3 weeks. Can't wait. Love your recipes. You're like the Jamie Oliver of BBQ.
Great video, can’t wait to try this myself.
Simply amazing presentation. Love your videos Chef Eric.
Easter Monday sorted thanks Chef 👊
Awesome!!! Thanks for talking our call yesterday and Happy Easter 🥂
Great job as always Chef Eric !!
Gonna try this recipe on the joe jr thanks big homie
Cooking this tomorrow night. Looks amazing. Might add some Rosemary to the crust.
That looks amazing!!
Cheers for watching Raul and happy Easter 🤘🏾
Looks graet! I have a rack and will be doing it very soon.
Made this tonight and it was FANTASTIC!! Thanks Chef!
Soo I just got done making this receipe and it was phenomenal. I didn't have the Lane seasoning so I used a Moroccan seasoning that goes great with lamb. It all turned out wonderful. The panko topping receipe will get used with a spatchcock asap. Thank you for this receipe idea. 😀
Awesome, thanks so much for keeping us posted 🤙🏾
Damn, it looked good! My joe has seen a lot in last 4 years, but lately I kinda cooled down a bit and not doing it as often, and hence less into this channel. But just now after having watched a few recent videos here, now I'm definitely cooking this weekend!
Great recipe! Have done something very similar. Dijon, panko or bread crumbs with garlic and light parsley. Anyway, extremely light on the herbs and focus on the garlic and dijon. Is great too! Haven’t added the oil like you did to turn it into a paste, so will give that a try next time. Like maybe tomorrow when lamb rack is on the Easter weekend menu!! All the Best and Happy Easter All! Cheers!
Awesome Bill. Ya, I like the addition of the oil and you just can't beat that color🤙🏽
Happy Easter
best thing in a long time? darn it! im cooking your tri-tip pulled beef tacos tomorrow! ;)
Awww that is awesome!!! Keep us posted in your TriTip results. Don't be afraid to add a touch more liquid during the cook if it needs it🥂
TriTips were good. I think I cooked with too much liquid. It tasted more like pot-roast on a tortilla than a taco. Will try again Eric. Very tasty but my method needs a bit of work.
Greating from saxony! Very Good!!
Cheers Andre 🥂 Do you get much lamb in Saxony? All the best. Chef Eric
Oh yes ! Yesterday we eat lamb leg from Kamado and kalamaris
Thanks for a lot of Technik Tipp
great demo/recipe. We tried it tonight (easter dinner) and it was delicious. Two dumb questions: I find meat thermometers very difficult to get accurate temps Any tricks? And second and even dumber questions, why do Chef Eric were the rubber gloves?
Chef Eric, the anaconda bite is my new culinary phrase! 😆 Just watched your spatchcocked chicken recipe too and what I love about your cooks is they are simple and elevated. Keep up the good work.
Chop in some fresh mint to the crumb
Hi Eric, thanks for the recipe, made it today and it turned out absolutely delicious! As I have a nice leftover of the herb mixture for the crust I'll try the same recipe on a pork loin this weekend.
Question, do you think it should work on a bigger piece of meat i.e. a lamb shoulder or complete leg?
🤙🏾Looks delicious chef! Have any good breakfast recipes for the channel?
Absolutely Kyree, I will get some out there. Did you see the Costa Rican breakfast video?
Happy Easter
E
That was a great video Chef Eric. My partner made some for Easter on her Weber gas grill and now I want to try on my KJ Classic II with Panko. Sure appreciate the recipe as well. What would you use in place of Lane's Q-Nami?
A simple salt and pepper could dobthe trick, I just love the Lanes seasonings. Happy grilling my friend 🤙🏾
@@ChefEricGephart thank you. Getting ready to put order in at AtLanta Grill Co. What are some of your favorite rubs ?
@@coffeegeek54 you can't go wrong with AGC or Lanes Bbq rubs. Love that Scorpion, brisket rub and Q-nami
@@ChefEricGephart it’s nice to have replies from the poster. Greatly appreciate. You, John S. and James are great in that respect.
@@ChefEricGephart would you have suggestion for cooking a chuck roast which I’m doing tomorrow? I got some rubs from AGC 😊
That looks so delicious! Picking up my Big Joe 3 on Saturday. I’m in Melbourne Australia. Quick question...what are the Thermopop’s like Eric? Love the dishes!! Cheers. Tony
I have to do this! It looks so good I can hardly wait. Did you sear the lamb with lid up or did you cclose the lid?
How about adding rosemary?
Kamado Joe customer service reps are trained to deny warranty claims.
Chef, when searing before grilling indirect, is there any danger of giving a heat shock to the dome ceramics after closing the dome over a large fire? I suppose you don't preheat the dome as the temperature for indirect grilling would be to high. So the dome has to absorb some of he excess heat after searing... Thanks
Great question. The dimples in the ceramic allow it to wax and wane. No worries on cracking the dome with high temp even in the winter 🥂
Any one tell me how I can get a new heat deflector for my joe. It's under warranty and I try to submit pictures but kamado joe don't get back to me. Please help.
Do you have instigram? This is not my field but shoot me your claim number as a message (@ericgephart) and I will see if I can help.
All the best
Chef Eric
@@ChefEricGephart I never got a claim number. It's like it's broken, or when I hit submit it don't go through.
@@justinhansen690 looking into how to get you some assistance. Chef E
Hi Justin! We are sorry to hear that the Contact Us form is not working for you! We recommend reaching out to us via Facebook DM and we will be happy to have a Customer Support representative assist with getting a case started for you there. Thanks!
I love lamb, my whole family loves it but we leave the fat cap on - so much flavor (not healthy, I know).
wish you guys discused grill set up
I didn't hear you what the
What the what🤣?