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Lamb & Brussels Sprouts

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spray
spray Posts: 57
in EggHead Forum
My wife is out of town, so I decided to cook up two of my favorites, both of which she dislikes - rack of lamb and brussels sprouts.  I haven't cooked rack of lamb on the egg for a few years, and I'm kicking myself in the ass for waiting so long to do this again.  Lamb was rubbed with olive oil, S & P, garlic and thyme.  Brussels sprouts were cooked in a pan in fresh bacon grease and a small pat of butter with pine nuts.  Cooked to a perfect al dente texture, then mixed with the bacon bits I prepared first.  I feel like LeBron James congratulating myself for an excellent meal, but this was fantastic!  Paired with a nice full-bodied Bordeaux.
Large BGE and MiniMax in St. Petersburg, FL
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
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    You really need to have a word with your wife. How could anyone not like that?! Excellent plate! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Beautiful job.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Very nice!!!   Send a pic to your wife....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 32,378
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    Way to bring it home.  Great cook and result.  I really think that it is hard to top a rack of lamb over fire.  Time to put it into a regular rotation and cook an alternative for SWMBO.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Gman2
    Gman2 Posts: 421
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    That is a great looking meal right there, good bottle of wine to boot.
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • SciAggie
    SciAggie Posts: 6,481
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    That looks delicious. The lamb looks perfect. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    I love lamb.  Love it.  My wife will not touch it anymore.
    I will often do a rack of lamb for myself as I reverse sear a thicker filet for her. Occasionally the timing is off, but you can normally adjust (within reason) accordingly with the reverse sear.... something to think about....
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
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    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Right on!  Get her out of the house more often.
    ______________________________________________
    I love lamp..
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  • spray
    spray Posts: 57
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    Thanks for the comments, fellas.  NOLA, I thought the same thing as I was gobbling this down earlier.
    Large BGE and MiniMax in St. Petersburg, FL
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  • bgebrent
    bgebrent Posts: 19,636
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    Purdy cook.
    Sandy Springs & Dawsonville Ga
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