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Last night's lamb cook
Options
bclarksicle
Posts: 167
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?
Comments
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Crusting is a good option. You can use herbs and panko, crushed pistachios or anything you like. Should be some in recipes.
Steve
Caledon, ON
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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!
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Are you both doing indirect or using the placesetter? Is one way better than the other?
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Sear it first then bring temp down add platesetter and finish it indirect
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