Frenched Lamb Question

LKNEgg · February 2015

What is the best way to cook lamb on bge? I'm cooking to IT of 130-135, but looking for the best method to get there! Direct/indirect, dome temps, etc.

Thanks for any advice!

Tinyfish · February 2015

Never did it but raised direct at 350 should do it. If you can't get it high in the dome then go indirect at 400.

LKNEgg · February 2015

Thanks @Tinyfish I don't have bricks to go raised yet. Plan on picking some up at Lowe's tomorrow!

theyolksonyou · February 2015

Use beer/soda cans. Three empties, your good to go!

edit: you're. Dammit! [-(

GreenWave36 · February 2015

I had great success with this recipe and method:

http://eggheadforum.com/discussion/1154872/frenched-rack-of-lamb

Richard Fl · February 2015

I cooked a rack last night @350 direct and turned every 5-8 minutes 'til 135F rested 10 minutes then cut into lollipops. I have done them @ 450-500 for 10 minutes with the fat cap down and then dropped to 350. pull around 130-135 depending on how you like they will creep up 3-5 degrees during a 10-15 min rest. I wrap the bones in foil so as not to char them.

LKNEgg · February 2015

Thanks again for the advice. The finished product is in the VD Day thread.

LKNEgg · February 2015

@theyolksonyou I was drinking liquor tonight, I will use beer cans next time I need raised! Love the ingenuity!

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Frenched Lamb Question

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