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1st rack of Lamb

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keepervodeflame
keepervodeflame Posts: 353
in EggHead Forum
I've cooked lots of roasted legs, chops, and braised shanks but until last night never a rack. I slathered the rack in cold pressed garlic olive oil and made a rub of roasted garlic powder, Spanish smoked paprika, oregano, sea salt, and fresh ground pepper. I brought the Egg up to 375 with a two zone set up using a half stone and a spider under the main grate. I started the rack indirect and brought it up to 115. Then I let the Egg come up to 400-425 and did the hot potato flip over the coals until I got an IT of 130-135 and the crust and color I wanted. It came out great, very tasty, and extremely tender. Crispy lamb fat is almost as good as pork fat IMO. Here are some pics. 


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  • evie1370
    evie1370 Posts: 506
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    Looks great, I just did a rack on Wednesday, used garlic, olive oil, rosemary and dijon mustard. Outstanding! That half stone is a neat set up, do you do that often?

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • keepervodeflame
    keepervodeflame Posts: 353
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    Evie, indirect over a stone with a reverse sear is my go to method for any thick cuts, like 2 inch steaks, thick chops, roasts, whole poultry. Kinda gives you the best of both methods. Nice even cooked meat with a great crust and color. 
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