Chef Kareem El-Ghayesh’s Oven Roasted Rack of Lamb

Nov 11

A signature KG BBQ recipe modified to be cooked at home

Jump in line if you want to experience something completely new in food. Chef Kareem El-Ghayesh is taking the city of Austin, and his growing international audience, on a ride by blending the flavors of Central Texas and Cairo, Egypt.

He is challenging the status quo of Texas BBQ by introducing new flavors, his trademark laugh, and unique cultural experiences (like belly-dancing, symbolism, and design) to his growing audience. Here’s a quick rundown of his latest accomplishments: James Beard semifinalist (Best Chef: Texas, 2023), a 2025 Top 50 BBQ Joint on Texas Monthly’s iconic list, Michelin Bib Gourmand 2024 & 2025, Ted Talk speaker, quarter-finalist on Netflix’s “Barbecue Showdown”, and the 2025 Fume BBQ Festival's Best Pitmaster award (London).

We built Kareem a custom Obra Island, consisting of the following Obra-modules & components: Bar Extension (AKA Kareem’s Kounter), Custom Drawer Insert, Open Shelving, Garbage & Recycle Bin, & Produce Drawer. See more details of our collaboration with Kareem here.

In a nod to his storied supperclubs, Chef Kareem graciously cooked his signature lamb chops for Obra Fam at his home kitchen. His bona fide smoked version sells out daily at his food truck, but he provided an at-home, oven-friendly version of this for the mere mortals to cook at home!

This was another awesome collaboration with a trailblazer in his space. Obra Fam thanks Chef Kareem for the opportunity, partnership, & friendship! Please check out our Client Input Form to begin designing your own custom Island!

See the cooking experience & download Chef Kareem’s recipe below!

Oven Roasted Rack of Lamb
- Frenched rack of lamb
- Yellow mustard
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tbsp oregano
Oven Roasted Rack of Lamb
1. Mix all dry spices together to make the dry rub
2. Slather rack of lamb with yellow mustard, and season moderately with the spice rub
3. Let the rack of lamb sit for 2 hours in the fridge
4. On a 325 F degree over, put the rack of lamb, fat side up and cook for 45 minutes
5. Turn on the broiler in the oven and char the rack for 5-10 minutes until it gets a nice color
6. Let the rack rest for 10 minutes before slicing
Notes
Baste with melted butter infused with garlic and rosemary for a moister lamb chop
I grew up grilling in Egypt and lamb chops are one of the most common cuts on the Egyptian BBQ platter. Today, the smoked rack of lamb is one of the best selling BBQ items on KG's menu, cooked with a different method but with the same love!

print recipe

Read more about our collaboration with Chef Kareem El-Ghayesh on the Obra Elements page. Check out our Input Form to begin designing your custom kitchen island & let’s build it! Delivery & install across USA & Mexico.