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rack of lamb

need the basics on this folks. Marinade, cook temps and times. Thanks.


  • MarvinMarvin Posts: 515
    Very simple to do this: forget the marinade; lamb has its own great flavor. Rub the rack with olive oil than use a rub containing salt, pepper, rosemary. An alternative is to smear the rack with Dijon mustard, then use the rub. Grill at high temps on all sides until well seared. If internal temp has not reached 125, let it dwell until it does, then let it rest 15-20 minutes and cut out those wonderful, tender, chops. This is one of the great carnivore treats. Enjoy.

  • Marvin,[p]That's the way I do them. I cover the bones with foil so they don't look so burnt (more for presentation).[p]DK

  • Marvin, Well stated. I also include garlic powder.

  • MarvinMarvin Posts: 515
    The Other Dave,
    Oops! I forgot that. Thanks.

  • bigmikejbigmikej Posts: 216
    This is the way I always do it. DELICIOUS!

    [ul][li]Dizzy Pig Rack of Lamb[/ul]
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