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Rack of Lamb

edited November -1 in EggHead Forum
Have two racks of lamb and would like to cook them as a rack (not already cut up). Any suggestions, including temp, time, direct/indirect, would be greatly appreciated.


  • gugshie,
    nature boy does up a righteous rack of lamb. .. here is a link to his recipe. . .even if you don't have his rubs, the methodolgy works great. ..

  • macnutlamb1.jpg
    <p />gugshie,
    I rather liked these. Here's a link:

    [ul][li]Macadamia Nut Encrusted Rack Of Lamb[/ul]
    The Naked Whiz
  • The Naked Whiz,
    Great looking lamb! Where did you get your lamb as it looks larger and meatier than what I can usually find. Brand and country of origin would be helpful.

  • Bunky Rub,
    I bought them at Sams. I don't have any around to look at the label to tell you more. Sorry![p]TNW

    The Naked Whiz
  • Bunky Rub, In my not so humble opinion, American lamb has a lot better flavor than lamb from Australia, New Zealand or Argentina. With that being said, the last rack of lamb I bought at Sam's Club (in KC) was from New Zealand.[p]Lager,[p]Juggy
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