Rack of Lamb Temp

abundell · February 2011

I egged 5 racks on Saturday. Thanks to all who helped me last week.

The results were fabulous... but the journey was a little rough. Did a light red wine, EVOO, rosemary, garlic, S&P marinade which I reduced for sauce. Tossed in a thumb-sized piece of oak. And did the Chris method.

Cranked the egg to 600+. Racks went directly on grate. 3 mins a side to sear. Pulled and shut down egg to get to 400-ish. While the racks were pulled, their internal temp climbed (surprisingly) to 121. Planned to pull at 125.

When temp finally dropped to 400-ish, I put racks back on. Pulled at 126, but it didn't take too long. Let 'em rest for 15-20 mins. So.....

That lamb was still bleating. Long story short, I spent the next half hour rotating racks on and off to get them to just right. Just right for me is where the center of chop has a dime-sized circle of rarish meat. I actually like it where the meat just barely loses the uncooked center, still very pink-red, but not raw looking.

Anyway, 125 with rest didn't get me there. The pics others posted looked like what I wanted, but 125 seemed to low. Any comments?

Thanks

Florida Grillin Girl · February 2011

It sounds like you were going for Medium and not medium rare. Next time pull them at 135-140 internal, and that should get you that light pink center you are looking for.

Here is an interesting list that shows the difference between USDA guidelines and the professional kitchen:

http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=9cc3809dc732f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

SmokeyPitt · February 2011

That's an interesting chart FGG. I will have to keep that to show my wife. She is a temp nazi and is always making me overcook the food for her and the kids

.

Florida Grillin Girl · February 2011

I agree with you, Smokey. Most people overcook the meat at home and even in most restaurants still, so I hope your wife will check it out. If you go by the USDA guidelines, it will be overcooked every time.

tach18k · February 2011

Next time put the racks in at about 325,( 250 if you like) let them roast till 125, then bring up the sear temps and sear after they rested 15 minutes. Easier, the bones may have thrown off you temps, they radiate pretty well.

Rack of Lamb Temp

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