Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Lamb Rack - Low & Slow any recommendation?
Options
DutchMiniMax
Posts: 129
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?
any thoughts to share?
BGE MiniMax Rocks!
Comments
-
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.
Green egg, dead animal and alcohol. The "Boro".. TN -
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.
NOLA -
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 .GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
-
Wow! Some good looking advice here. I'll be watching to see yours for sure.
-
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 hopeBGE MiniMax Rocks!
-
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.
-
After 3hrs indirect it was already overcooked, one rack more then the other, so it seems like this receipe needs some adjustment.BGE MiniMax Rocks!
-
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.Cooking on an XL and Medium in Bethesda, MD. -
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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum