Today's lunch, rack of lamb and lamb loin chops on the Small Egg.
Lamb was marinated overnight in EVOO, sea salt, coarse ground black pepper, rosemary, thyme, oregano, garlic, lemon zest & lemon juice. Prior to going on the Egg the lamb got a light coat of DP Red Eye Express rub.
A brief smoke over pecan and lamb was pulled at an IT of about 115 and rested while cranking up the Small for a sear:
Lamb pulled with an IT around 130 and here's my attempt at a nice plating (or as my wife pointed out "why the lamb wasn't that hot when served" D'oh!):
Happy New Year and thx for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA