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Last night's lamb cook

bclarksiclebclarksicle Posts: 116
edited April 2012 in EggHead Forum
Tried out rack of lamb last night.  Turned out great, even the kids ate it.

Seasoned with S&P, then seared direct (just above coals) for 2-3 minutes at 500.  Dropped temp to 400, added a good coating of herb de provence and put back on, indirect, for 20 minutes or so, until it was around 125.  Super easy, and really delicious.  

Any other interesting takes on rack of lamb i should try?  


  • Little StevenLittle Steven Posts: 27,885

    Crusting is a good option. You can use herbs and panko, crushed pistachios or anything you like. Should be some in recipes.


    Caledon, ON


  • BayaradBayarad Posts: 305
    I use evoo, salt, pepper, and Dizzy Pig Redeye Express. Wonderful crust seared 2 min. per side at 600 degrees then bring egg to 400 and cook to 125 internal with some pecan chunks for a little smoke flavor! Awesome results!
  • JHazardJHazard Posts: 18
    Are you both doing indirect or using the placesetter?  Is one way better than the other?
  • BayaradBayarad Posts: 305
    Sear it first then bring temp down add platesetter and finish it indirect
  • bookswbooksw Posts: 234
    wow that looks good- great job
    Charleston, SC
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