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rack of lamb

Chef BoyareeChef Boyaree Posts: 150
edited 6:28PM in EggHead Forum
I've had success with rack of lamb on the egg before but was wondering if people had any suggestions as to method. I will be using olive oil, salt, pepper, garlic, chopped rosemary and thyme to make a coating on the lamb.


  • Little ChefLittle Chef Posts: 4,725
    We cooks racks quite frequently. I always go direct, dome about 375-400*. I sear like a steak, then prop to racks around the outer edge of the Egg (bones up so they don't burn) close the egg, and let roast until I hit 115-118* internal. After a 10 minute rest, they're a perfect med rare. (They carry over quite a bit since you are driving the heat in so quickly.)
  • Essex CountyEssex County Posts: 991
    I haven't done a rack of lamb for quite a while but the last one had a rub similar to what you describe except for the addition of mustard. For the cook, I did sort of a reverse t-rex. I roasted the rack in an earthenware pie pan on top of a pizza stone at 275 until I got a 120 degree internal. I like to use apple wood with lamb. Then I removed the rack and the other stuff, cranked the egg up to about 500, put the lamb back on for a couple of minutes to sear,... Medium rare and tender as...well, a rack of lamb!
  • Chef BoyareeChef Boyaree Posts: 150
    interesting... when I did it last time I did it indirect at 400 until 125 temp at thickest point then pulled and let rest for 10 minutes. I put aluminum foil over the bones. The direct method sounds good as my guess is it would promote a crisp crust...
  • Richard FlRichard Fl Posts: 8,244
    Like to marinate them overnight and then cook direct high in dome 375-400F until 125F internal. Wrap bones in foil so as not to burn.

    Lamb marinade:

    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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