racks of lamb

jdgcrean · June 2012

honestly, best thing I've cooked on the egg so far (done a great pizza, some good baby back ribs, great steaks). cooked for a few minutes direct at 500 degrees to sear with salt pepper and olive oil, then 30 minutes on the grill on top of the platesetter with feet up at 350 degrees. applied a rub of dijon, rosemary, garlic and shallots after the sear. similar to recipe in the the big green egg cookbook, but substituted rosemary for the parsley.

lamb came out outrageously tender - even had a smoke ring! can't wait to try a full leg.

Bjorg · June 2012

Sounds awesome. I will give it a try. At what internal temp did you pull it out?

Mike8it · June 2012

I also love rack of lamb on the egg. Just coated with dizzy pig red eye express and pulled at 135. I did sear at 550 for a couple of minutes then backed the egg down to 375-400.

jdgcrean · June 2012

took it off a little hot at 140 degrees, but was still ridiculously tender after resting for a bit.

JHazard · July 2012

Just to be clear, you ge the egg up to 500, sear the meat, and then pull the meat off until the egg cools down to 350? I just want to be sure you aren't searing in a broiler or something. Also, did you cook bones up or down? Thanks in advance!

jdgcrean · July 2012

yes - seared direct at 500 on the egg, removed to get the egg down to 350 and apply the mustard rub, then back on at 350. bones down, meat side up.

Cookbook_Chip · July 2012

man, that looks killer

Mike8it · July 2012

You may want to wrap the bones in tin foil so they don't burn

Little Steven · July 2012

I usually hot tub them now

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