Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
1st Rack of Lamb - Any Advice?
Options
Di
Posts: 395
Planning to try my first rack of lamb for our dinner party club of 3 couples next weekend. I've never cooked lamb before, so I'm taking a risk here. Any tips? I was thinking about trying Reelgem's version with the Pinot Noir Marinade.
Comments
-
I personally love rack of lamb cooked med rare. I like to pull the racks at a temp of 125 internal then let them rest for 10 minutes this will give you a nicely cooked piece of lamb. I know that the lamb we cooked on TLC's pit masters was the one from Chris Lilly's book Big Bob Gibson's BBQ Book. Chris developed the recipe about four years ago. it uses dried herbs lends itself great to lamb. Hoss
-
Thanks for the tips Hoss.
-
you can't go wrong with the dizzypig version ...here is a link to chris's site..i've eaten this many times and its a winner ...
http://www.dizzypigbbq.com/recipesLambChops.html -
Thanks Max!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum