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(PICS) Rack of Lamb with Grilled Cipollini Onions

SpoonSpoon Posts: 328
edited August 2011 in EggHead Forum
This is from a cook a little while back that I never posted.

Frenched rack of lamb al la Trader Joe's. I made a wet rub with all the ingredients in the raws picture. I looked at a couple of recipes, but in the end I just winged it like I usually do.

I seared off the rack at about 500 about three minutes a side and then took it off the fire and brought the temp down to 300-350 and roasted it for another 15-20 min or so. Pulled at 135 and rested.

The onions were just olive oil with salt and pepper. I put them on when the rack when back on at 350. Served with mashed potatoes and it was great. I would do it again.

Last weekend I cooked some veal chops on the egg. I did a flash pickled mushroom demi glace sauce on the stove top. They came out great, but I didn't get any pictures. Lamb and veal are a good change of pace every once in a while.
"Pork so tender you can pull it with a spoon."


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