The Liberty Meat Ager is ideal for preparing lamb racks because it gently dries the surface and concentrates the natural flavour of the meat while keeping the inside tender. By controlling temperature and humidity precisely, it helps you achieve a cleaner lamb taste with less gamey aroma, which is especially useful in Singapore’s warm, humid climate, where uncontrolled ageing would be risky.
After ageing, the Liberty Kokomo Grill provides the high, even heat needed to form a crisp herb crust while keeping the lamb pink and juicy inside. Its Kamado-style ceramic body and adjustable vents make it easy to hold the right temperature for both searing and finishing, giving you restaurant-style lamb at home.
This recipe uses the Liberty Meat Ager to dry-age lamb racks lightly before finishing them off on the Liberty Kokomo Grill, creating a fragrant herb crust. The short ageing period improves texture and deepens flavour, while the grill adds a subtle smokiness and golden crust. The result is lamb that is tender, aromatic, and perfect for entertaining or a special weekend dinner.
Ingredients
- 2 lamb racks (about 700–800g each), trim excess fat and connective tissues
- 2 teaspoons salt (for final seasoning)
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Herb crust:
- 3 tablespoons breadcrumbs
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
Equipment
- Liberty Meat Ager
- Liberty Kokomo Grill (Kamado-style ceramic)
- Coconut or natural lump charcoal
- Chimney starter or firelighters
- Sharp trimming knife
- Meat thermometer
- Tongs
- Bowl for mixing herb paste
- Baking tray or board for crusting
- Aluminium foil
Ageing Instructions (in the Liberty Meat Ager)
- Pat the lamb racks dry with paper towels and place them on a wire rack in the Liberty Meat Ager, bones facing up with space between each rack.
- Set the Liberty Meat Ager to around 1–3°C with moderate humidity. Age the lamb racks for 5–7 days to allow the surface to dry slightly and the flavour to concentrate without forming a thick crust.
- After ageing, inspect the racks; if there are any very dry edges, trim them lightly with a sharp knife, keeping as much of the meat as possible.
Lighting Charcoal and Temperature Control
- Fill a chimney starter with coconut or natural lump charcoal and light it with firelighters or crumpled newspaper.
- Allow the coals to burn until they are covered with white ash, approximately 10–15 minutes.
- Carefully pour the hot charcoal into the cooking chamber of the Liberty Kokomo Grill and spread it out for an even medium-hot fire.
- Open the bottom air vent fully at first to help the fire catch, then partially close it once the grill is hot to stabilise the temperature.
- Use the top vent to fine-tune the heat: open it more to increase the temperature, or close it slightly to lower and steady the heat.
- Close the lid and preheat the Liberty Kokomo Grill for about 10 minutes, then oil the grill grates lightly to prevent sticking.
Preparation
- Mix breadcrumbs, rosemary, parsley, minced garlic, Dijon mustard, and olive oil in a small bowl to form a moist herb paste.
- Remove the aged lamb racks from the fridge 30–40 minutes before cooking so they come closer to room temperature.
- Pat the racks dry again, rub them lightly with olive oil, and season all over with salt and black pepper.
Grilling
- Adjust the vents so the Liberty Kokomo Grill sits at about 190–200°C, suitable for roasting after an initial sear.
- Place the lamb racks meat-side down directly over the hotter part of the grill and sear for 2–3 minutes until nicely browned, then flip and sear the bone side for another 2 minutes.
- Move the racks to a slightly cooler zone (indirect heat if available), meat-side up. Spread the herb paste evenly over the top of each rack, pressing gently so it adheres.
- Close the lid and continue grilling until the internal temperature reaches about 52–54°C for medium-rare or 56–58°C for medium. Check using a meat thermometer inserted into the thickest part away from the bone.
Finishing Touch
- Remove the lamb racks from the Liberty Kokomo Grill and place them on a board or tray. Tent loosely with aluminium foil and rest for 10 minutes to allow juices to redistribute.
- After resting, slice between the bones into individual chops or double-cut portions and arrange on a serving platter.
Tips
- A shorter ageing period in the Liberty Meat Ager (5–7 days) is enough to improve lamb flavour and texture without excessive trimming.
- Keep the Liberty Kokomo Grill at a steady moderate temperature after searing to cook the lamb gently and avoid burning the herb crust.
- If the crust is browning too quickly, slightly close the top vent to lower the heat and move the lamb to a cooler area of the grill.
- Always rest the lamb before slicing; this keeps the meat juicy and helps the herb crust stay in place.