Lamb Rack - Low & Slow any recommendation?

DutchMiniMax · July 2015

looking todo a low and slow lamp rack after last weeks 2-2-1 baby back ribs, wondering what the best way is. Found this one http://www.honeygheeandme.com/2013/05/slow-cooked-rack-of-lamb-wtzatziki-sauce-html/ basicly 4hrs in foil at 250.

any thoughts to share?

henapple · July 2015

I usually coat with a dijon mustard and blackberry jam paste and covered in bread crumbs and parmasen cheese. Low till 15 degrees under temp the a sear..around 130. Last night I tried single or double cut ribs. I like the full rack better. Fwiw, Sam's has a helluva deal on these.

buzd504 · July 2015

Costco has really nice lamb racks as well. I alternate between reverse sear and just cooking them hot and flipping often while basting. Both ways work great.

gpsegg · July 2015

Image: https://us.v-cdn.net/5017260/uploads/editor/h0/hxgti8vuy9dn.jpg

I do a reverse sear on rack of lamb. 250* raised indirect to interior temperature of about 115*. Pull and get BGE to 500* and sear low for about 1 minute per side. That is for rare as it should be. DP Red Eye Express is excellent on lamb .

pgprescott · July 2015

Wow! Some good looking advice here. I'll be watching to see yours for sure.

DutchMiniMax · July 2015

All looks good, first option with chees is not for me, so i think i will do the reverse sear after the 4hrs in foil, pictures tomorrow....i hope

Legume · July 2015

I've had some great slow cooked lamb shoulder, but never rack, chops or leg. Those are usually best med-rare. I like reverse sear of some kind.

DutchMiniMax · July 2015

After 3hrs indirect it was already overcooked, one rack more then the other, so it seems like this receipe needs some adjustment.

Ragtop99 · July 2015

4 hours sounds long unless you are at a very low temp. A meat thermometer will help avoid over cooking.

I dont use use foil and let the lamb get a little smoke. If it goes on at room temp, it only takes an hour or so for it to get to sear temp for medium rare.

ChillyWillis · July 2015

I've had great success going indirect at 350-375 until an internal temp of 110-115, then removing the plate setter, bumping the temp way up and hitting it with a quick reverse sear. Here is an old thread of a rack of lamb cook I did if you're looking for ideas.

http://eggheadforum.com/discussion/1169379/dinner-tonight-rack-of-lamb#latest

Lamb Rack - Low & Slow any recommendation?

Comments

Categories