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Dinner tonight: rack of lamb

ChillyWillisChillyWillis Posts: 874
I've been wanting to try a rack of lamb on the egg for a while.... Tonight's the night! SWMBO has never had lamb before, so I'm hoping I knock it out of the park and she likes it.

The lamb is rubbed down with EVOO and sprinkled with SPOG, thyme, rosemary, and garlic.

image

Comments

  • SGHSGH Posts: 23,552
    Looks like a winner all ready !

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Looks great, can't wait to see some final product pics.
  • DMWDMW Posts: 10,772
    I need to stop looking at the forum. I'm less than half way into a cross country flight and there is no way I'm paying money for the crap food they have on here.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • johnmitchelljohnmitchell Posts: 4,566
    She will love Lamb..Good luck.
    Greensboro North Carolina
    When in doubt Accelerate....
  • anzyegganzyegg Posts: 1,104
    A very tasty looking cook to me....
  • ChillyWillisChillyWillis Posts: 874
    edited August 2014
    On the egg at 375. I'm going to bring it up to 115 IT then hit it with a quick reverse sear.

    image
  • SmokeyPittSmokeyPitt Posts: 9,669
    edited August 2014
    It looks like a great recipe.  When I made lamb my wife broke it too me in the nicest way possible:

    That is the best lamb I have tried...but I still don't like lamb ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SGHSGH Posts: 23,552
    Impressive sir! Looks excellent to say the least. Solid cook my friend. Enjoy.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • @SGH‌ thanks for the kind words my friend
  • tjosbornetjosborne Posts: 518
    Now that looks amazing. How much do one of those racks sell for?
    middle of nowhere- G.I. NE
  • johnmitchelljohnmitchell Posts: 4,566
    Yes Yes Yes..Out the park..
    =D>
    Greensboro North Carolina
    When in doubt Accelerate....
  • ChillyWillisChillyWillis Posts: 874
    edited August 2014
    This one was $15 from my butcher. I was surprised to see it at such a reasonable price but I'm not complaining! :-bd
  • SteveWPBFLSteveWPBFL Posts: 1,316
    So . . . Lamb, rack of, is eaten medium rare?
  • @SteveWPBFL‌ I cooked this rack rare (I like my meat bloody ;) ) but most folks go medium rare with lamb. I would hesitate to take a rack of lamb above 140 IT because you would lose all of the juice and flavor IMHO.
  • SGHSGH Posts: 23,552
    Brother Chilly that is spot on in my book. I love rare lamb. The food looks magnificent to say the least. Solid cook all around my friend. Nicely executed! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 23,552
    Brother every time I look at the lamb it just looks better and better and better and better and better and better and better and better and better and better. Ok it looks great! That is nice man.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • ChillyWillisChillyWillis Posts: 874
    edited August 2014
    @SGH‌ you are too kind my brother. I was very happy with the way it came out as well. I think I actually would have undercooked the rack if I'd pulled off the cook as expected. My IT reading with the thermapen was much higher than the actual temps (because I took the temp from the top down as opposed to from the side in). Luckily when I was resting the meat waiting for the egg to get to searing temps I touched the meat with my finger and could tell I messed up.

    With the slightly under cooked meat and the hotter than expected temps due to the OO temp spike we discussed in the other thread I got an AMAZING sear and the perfect rare lamb center. Sometimes adjusting on the fly and rolling with the punches provides the best results!

    The consistency of the sear and interior temp reminded me of my only sous vide cook.

    And typing that last sentence has me thinking about rack of lamb sous vide recipes.......
  • SGHSGH Posts: 23,552
    edited August 2014
    @ChillyWillis‌
    If you would have undercooked it a hair it still would have not been a issue at all. Lamb is excellent when served very rare. Also lamb is very forgiving. When you went to eat if the lamb would have been discovered to be to rare at this point and time it could have been placed back on the grid for farther cooking without harm or quality degradation. Lamb is very forgiving in this arena.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SmokeyPittSmokeyPitt Posts: 9,669
    That looks perfect- great job! 




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Cookbook_ChipCookbook_Chip Posts: 1,167
    Wow.  That is a perfect looking set of chops!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • buzd504buzd504 Posts: 2,296
    tjosborne said:
    Now that looks amazing. How much do one of those racks sell for?
    Costco consistently has nice lamb racks for about $18 each.

    http://eggheadforum.com/discussion/1166014/insert-clever-title-here
    NOLA
  • Lamb looks great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • HDmstngHDmstng Posts: 191
    Great looking cook.  One question, what is SPOG?
  • ThatgrimguyThatgrimguy Posts: 3,572
    @HDmstng  is 
    Salt
    Pepper
    Onion powder
    Garlic powder

    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • @HDmstng‌ for this recipe it was the above mix at 2:2:1:1 ratio. A touch of celery salt too.
  • jcasparyjcaspary Posts: 1,479
    Excellent cook!! Like just about everything else I see on the forum I need to try this.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
  • EVOO and SPOG??   Fairly new to forum.  What does this mean?
  • SmokeyPittSmokeyPitt Posts: 9,669
    Lblanch40 said:
    EVOO and SPOG??   Fairly new to forum.  What does this mean?
    Extra Virgin Olive Oil
    Salt Pepper Onion (powder) Garlic (powder)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • ChillyWillisChillyWillis Posts: 874
    edited March 2015
    @Lblanch40 ; Wow, this thread is a blast from the past. @SmokeyPitt is correct, EVOO is extra virgin olive oil and SPOG is salt pepper onion and garlic powder.  The ratio of salt, pepper, onion powder, garlic powder I use is usually 2/2/1/1 (although I can be 100% sure that ratio is what I used for this cook seeing as it was a while ago now)

    Edit: looks like I already answered that question before in this thread, lol! 2/2/1/1 it is!
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