Wood with Rack of Lamb?

kmellecker

I'm about to put two racks of lamb on and am wondering if smoke would add or detract from the flavor. I plan on searing for 90 seconds a side direct at 600* then removing for 15 min and returning indirect at 375* for maybe 10 min or until an internal of 125*. If I add wood it would be for the indirect portion of the cook. Any thoughts would be greatly appreciated. My first rack of lamb on the Egg.

fishlessman

fresh rosemary branches, maybe toss an onion on the grill. dried grapevine if you have it

kmellecker

Have a ton of fresh rosemary...interesting about the onion. Is the onion strictly for flavor?

Little Steven

Kirk,

Olive wood works really well with lamb but you won't pick up a lot of flavour cooking them fast. What fishlessman said works too.

Steve

kmellecker

I will be using a paste of rosemary, parsley, garlic, shallot and a touch of sage, so I think fishlessman's thoughts on rosemary wood is a good one.

stike

...lilac too.

kmellecker

Lilac? Is this the facetious stike speaking or the great idea stike speaking?

stike

whichever one it is, it's the one who uses lilac and grapevine on his lamb every year for easter

kmellecker

Thanks stike, another tool you have provided and one I look forward to using.

Pepper Monkey BBQ

I saw grape vine ... and that has worked for me in the past. Did lamb chops this the other night (see post) and used cherry with good results.

For almost all meats I've started doing the opposite of 'normal' for cooking technique ... I slow cook / smoke first then sear at the end, usually in a CI skillet.

Meat doesn't dry out because it's only a 15 / 20 minute smoke ... the searing is mostly for the flavor formed by the crust ...

Good luck! Can't really go wrong with lamb on the egg.

Joel

kmellecker

I ended up going with just the flavor of the lump and it was outstanding. I've never had better lamb...the Egg rocks, as my grandsons would say. Thanks for responding.