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Rack of Lamb
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bigredq
Posts: 15
Does anyone have a good recipe for rack of lamb? Marinade, rub?? Need to serve 10-12 people. Thanks!
Comments
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I've done this several times: http://www.nakedwhiz.com/macadamialambrack.htm
You can use hazel nuts or other nuts if you like. I left out the rosemary last time I did it and it was also good. Good luck!
The Naked Whiz -
Whiz - add your url to your sig....we end posting your site in response to half the threads here anyway. >-Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Bigredq- rack of lamb a has become my go to "impress people with the egg meal". All I do is season with finely chopped rosemary and kosher salt. Then I smoke the rack of lamb @ 250 raised grill until the internal temp gets to 120. Next I pull the lamb and let the egg get up to 500ish sear lamb to internal temp of 138. Lamb will be med rare/medium. This is my favorite meal by far.
As for wood chips I've used apple, cherry and olive and all have come out great. -
you can't go wrong with lemon/garlic/rosemary.but then again I love it grilled with just kosher salt.context is important
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Here one I did a couple months back: Rack of Lamb"Pork so tender you can pull it with a spoon." ~Spoon
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I go with salt, pepper, rosemary, lots of garlic - like 3/4 of a cup, lemon zest and then thin slice the lemon. The magic ingredient is Bourbon. Any Bourbon will do. I use what ever I can steal from my roommate when he's passed out, usually something cheap. Put it all in a blender, drizzle in some olive oil. Pour it over the lamb, let it sit overnight. Rinse or wipe off any chucks o garlic before cooking, as they will burn.
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