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APL's rack of lamb with grain mustard and chile powder

Been meaning to try this for awhile - finally got around to it.  This is one of the recipes from Serious Barbecue.  The recipe is online here:


It's actually one of the "simpler" recipes in that book, in that you can do the whole thing in a couple of hours.  After having done a few of his recipes, I have to say the funny thing is how he basically applies roughly the same moisturizer and rub to just about everything.  

Picked up a couple racks of lamb from my local butcher:

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These were about a pound each and are clearly frenched.  I called around and wasn't able to find any that were unfrenched without putting in a special order, and I didn't want to wait.  Maybe next time but these were so good I'm not sure I want to bother.  Applied the rub with my "helper":

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And here they are all rubbed up before going on the BGE:

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I stabilized the Egg at just under 250, expecting it to come up during the cook a bit.  Placesetter in (legs up), drip pan with some water, CI grill.  Apple chunks for smoke. Put a probe in one of them and had them on there for about 45 min, until the probe read 130 (I was shooting for medium).  Then I pulled them and let them rest for a bit, while I got the Egg flaming for a fast char.  I pulled the platesetter and opened her up a bit, then charred each side for a couple minutes.  Here they are fresh off the Egg after the char:

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One of them burned a bit there, but no big deal.  These were actually closer to medium rare, but this shot is the jaw-dropper:

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Flavor was amazing.  Lots of groans from my guests - always a good sign.  
"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


Comments

  • Love lamb and those look great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • NPHuskerFLNPHuskerFL Posts: 15,893
    @JohnInCarolina‌.. I've never tried to make lamb. This looks absolutely mouth watering delicious! Beautiful coloring to the meat. Very nicely done sir!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • cazzycazzy Posts: 8,924
    Great post!! Good to see you get the kiddo involved!

    Good job!
    Just a hack that makes some $hitty BBQ....
  • Austin  EggheadAustin Egghead Posts: 3,724
    Yum.  Those look so good.
    Large, small and mini SW Austin
  • NPHuskerFLNPHuskerFL Posts: 15,893
    @JohnInCarolina‌ ...side note>>> the last time I had lamb was at a little hole in the wall restaurant in Lajes, Azores in the early 90s. It was delicious and very fresh lamb. Gotta try to do this one on the BGE.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • buzd504buzd504 Posts: 2,202
    Those look perfect.
    NOLA
  • R2Egg2QR2Egg2Q Posts: 1,656
    Very nice!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • SmokeyPittSmokeyPitt Posts: 9,336
    edited March 2014
    That last pic is definitely a money shot.  Nice job- it looks perfect!  

    This was the last straw...just ordered the book from Amazon. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JohnInCarolinaJohnInCarolina Posts: 6,920
    @JohnInCarolina‌ ...side note>>> the last time I had lamb was at a little hole in the wall restaurant in Lajes, Azores in the early 90s. It was delicious and very fresh lamb. Gotta try to do this one on the BGE.
    Well that sounds pretty awesome.  Only issue with lamb here is that it's not cheap.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


  • JohnInCarolinaJohnInCarolina Posts: 6,920
    That last pic is definitely a money shot.  Nice job- it looks perfect!  

    This was the last straw...just ordered the book from Amazon. 
    You'll like the book.  Every recipe I've tried from it has been a winner.  Many are very involved, but you can skip steps (like a marinade) and still have something good.  Just stock up on chile powder and paprika if you plan on following his recipes - he uses them like they're endangered or something.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT


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