Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Last night's lamb cook
Options
bclarksicle
Posts: 167
Tried out rack of lamb last night. Turned out great, even the kids ate it.
Seasoned with S&P, then seared direct (just above coals) for 2-3 minutes at 500. Dropped temp to 400, added a good coating of herb de provence and put back on, indirect, for 20 minutes or so, until it was around 125. Super easy, and really delicious.
Any other interesting takes on rack of lamb i should try?
Comments
-
Crusting is a good option. You can use herbs and panko, crushed pistachios or anything you like. Should be some in recipes.
Steve
Caledon, ON
-
I use evoo, salt, pepper, and Dizzy Pig Redeye Express. Wonderful crust seared 2 min. per side at 600 degrees then bring egg to 400 and cook to 125 internal with some pecan chunks for a little smoke flavor! Awesome results!
-
Are you both doing indirect or using the placesetter? Is one way better than the other?
-
Sear it first then bring temp down add platesetter and finish it indirect
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum