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Rack of lamb cooking method?

wkygrillerwkygriller Posts: 408
edited 8:58PM in EggHead Forum
Tonight will be my first try at a rack of lamb. I bought an 8 bone frenched. I have found 2 different methods of cooking on the web. One was 350 indirect and the other was sear first and then finish indirect. What is the best way if I am looking for a mid rare finish?


  • Richard FlRichard Fl Posts: 8,156
    I like to marinate them for a few hours or overnight, wrap the bone tips in aluminum foil as they char very easily, 350-375F direct and pull when about 125-130F, depending how well done you like. They will creep up 5-8 degrees. Usually about 30 minutes.

    Marinade, Lamb, Richard Fl

    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Zaatar, (Optional)
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )

    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!

    Recipe Type

    Recipe Source
    Source: BGE Forum, Richard Fl, 2001/05/25
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