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Lamb Cook

smaksmak Posts: 136
edited March 2012 in EggHead Forum
The wife had a request to do some lamb on the grill.  I have seen a few posts on the forums recently and I thought that was an excellent idea.  Grabbed two racks at the store.  Cooked them up two different ways.

Rack #1:  started with this recipe 
image

Rack #2: started with this recipe (toward the bottom of page 1)
image


image

I was happy with the results.  We had a few leftovers that were great the next day.  I will being doing those again.

-smak
smak
Leesburg, VA

Comments

  • Mike8itMike8it Posts: 468
    Looks really good. I love lamb on the egg. Just enough flavor difference than beef to switch things up every once in a while.
  • tazcrashtazcrash Posts: 1,852
    Gonna show these to the Mrs. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • gte1gte1 Posts: 376

    Look great, how did you cook them?  Direct, indirect, what temp?

    George

    George
  • smaksmak Posts: 136
    @gte1  I think I hid the links too well

    For the full rack:
    300* indirect until about 115*  then direct to crisp

    For the individual pieces
    400* direct for a quick sear then on to the cedar plank until done.

    I cooked until about 135 and let rest.

    -smak

    smak
    Leesburg, VA
  • smaksmak Posts: 136
    @gte1  I think I hid the links too well

    For the full rack:
    300* indirect until about 115*  then direct to crisp

    For the individual pieces
    400* direct for a quick sear then on to the cedar plank until done.

    I cooked until about 135 and let rest.

    -smak

    smak
    Leesburg, VA
  • R2Egg2QR2Egg2Q Posts: 1,706
    Looks great!  I'm glad you liked recipe #1, I sure did and will be doing that again sometime (a sale on lamb would sure be nice).  I'll have to add recipe #2 to my to-do list as well!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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