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Rack of Lamb on the Mini

R2Egg2QR2Egg2Q Posts: 1,652
edited March 2012 in EggHead Forum

For lunch today, I cooked up a rack of lamb on the Mini! 

Ingredients:
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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:
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Topped with the Rub Co Original rub:
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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:

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When IT hit around 115 I removed the pizza stone and went direct briefly on both sides to get a little crust going:
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Pulled at around 140-142 and after a brief rest, sliced and plated:
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These were tender, juicy, and delicious!!  I will definitely be doing this again.

Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA

Comments

  • MickeyMickey Posts: 16,882
    R2 you are one of us. Wow
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Beautiful!!!

    GEAUX TIGERS!!!!!!!!!

  • R2Egg2QR2Egg2Q Posts: 1,652
    R2 you are one of us. Wow
    Thanks Mickey! :)
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Doc_EggertonDoc_Eggerton Posts: 4,678
    That looks delicious.  I love lamb, but all I've tried are chops.  Have you ever done a leg?

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Austin  EggheadAustin Egghead Posts: 3,411
    Dayum!!! That looks good. As Mickey says"you are one of us" and there is no turning back :) :)
    Large, small and mini SW Austin
  • ChubbsChubbs Posts: 6,083
    Damnation that looks good!!! Got a meal for this week!!! That has nothing on the Subway sub I ate for lunch today on the way home from TN (insert jealousy here)....
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • joe@bgejoe@bge Posts: 394
    Good lookin' lamb, r2egg!  x2 - inspired for a meal this week!

  • Ragtop99Ragtop99 Posts: 1,455
    looks great.
    Cooking on an XL and Medium in Bethesda, MD.
  • jbates67jbates67 Posts: 164
    Great presentation switching back and forth on the rack. Will have to remember that, they look like delicious carnivorous lollipops.
  • R2Egg2QR2Egg2Q Posts: 1,652
    That looks delicious.  I love lamb, but all I've tried are chops.  Have you ever done a leg?
    I did a "semi-boneless" leg of lamb on my Small once.  Tried a Stephen Raichlen marinade for tandoori lamb:

    image

    It smelled incredible, was cooked properly but ultimately I felt this one fell short on flavor and tenderness.  I think it was just too much meat for the marinade to really soak in.

    I love lamb loin chops and this rack was right up there as well for me.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • R2Egg2QR2Egg2Q Posts: 1,652
    Thanks for the compliments everyone!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • hogaholichogaholic Posts: 225
    Beautiful.

    Last time I did lambchops I scraped all the fat and that itty-bitty bit of meat off the rib bone down to the loin.  Made for more of a "lollipop" appearance.  I also pulled at 128 for a medium rare / medium finish.

    Well done
    Jackson, Tennessee. VFL (Vol for Life)
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