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Lamb Cook
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smak
Posts: 199
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
Rack #2: started with this recipe (toward the bottom of page 1)
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
Leesburg, VA
Comments
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Looks really good. I love lamb on the egg. Just enough flavor difference than beef to switch things up every once in a while.
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Gonna show these to the Mrs.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Look great, how did you cook them? Direct, indirect, what temp?
George
George -
@gte1 I think I hid the links too wellFor the full rack:300* indirect until about 115* then direct to crispFor the individual pieces400* direct for a quick sear then on to the cedar plank until done.I cooked until about 135 and let rest.-smaksmak
Leesburg, VA -
@gte1 I think I hid the links too wellFor the full rack:300* indirect until about 115* then direct to crispFor the individual pieces400* direct for a quick sear then on to the cedar plank until done.I cooked until about 135 and let rest.-smaksmak
Leesburg, VA -
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, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
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