SWMBO brought home a cryovac pack of two frenched lamb racks from Sam's. I'm seeing they should run to 130 to 135 for med. rare. Looking for techniques and recipe ideas. I'm thinking a simple marinade of EVOO, salt, pepper, garlic, rosemary, thyme, then indirect roast at maybe 300 dome then reverse sear?
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."