For lunch today, I cooked up a rack of lamb on the Mini!
1 rack of lamb
1/4 Cup EVOO
1 heaping TBS of fresh thyme, chopped
2 cloves of garlic, minced
zest & juice of 1 lemon
1 TSP sea salt
1/4 TSP fresh ground black pepper
Marinaded for a few hours:
Topped with the Rub Co Original rub:
The Mini Egg was fired up with a couple small chunks of pecan for smoke and cooking around 280-300. A little pizza stone for a heat deflector and then the lamb was on:
When IT hit around 115 I removed the pizza stone and went direct briefly on both sides to get a little crust going:
Pulled at around 140-142 and after a brief rest, sliced and plated:
These were tender, juicy, and delicious!! I will definitely be doing this again.
Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA