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racks of lamb

jdgcreanjdgcrean Posts: 44
edited June 2012 in EggHead Forum
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. 

Comments

  • BjorgBjorg Posts: 241
    Sounds awesome. I will give it a try. At what internal temp did you pull it out?

    Quebec - Canada
  • Mike8itMike8it Posts: 468
    edited June 2012
    imageimageI 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.
  • jdgcreanjdgcrean Posts: 44
    took it off a little hot at 140 degrees, but was still ridiculously tender after resting for a bit.
  • JHazardJHazard Posts: 18
    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!
  • jdgcreanjdgcrean Posts: 44
    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_ChipCookbook_Chip Posts: 1,189
    man, that looks killer
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Mike8itMike8it Posts: 468
    You may want to wrap the bones in tin foil so they don't burn
  • I usually hot tub them now
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