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been a while... thought I would share my lamb cook
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bosco0633
Posts: 383
Well, I wanted to try my first rack of lamb and it turned out really good. I made my own rub for it using
EVOO, kosher salt, pepper, minced garlic, rosemary, thyme. Cooked the lamb to 145 IT and served with a home made cabinet au jus sauce, garlic mashed, and asparagus.
EVOO, kosher salt, pepper, minced garlic, rosemary, thyme. Cooked the lamb to 145 IT and served with a home made cabinet au jus sauce, garlic mashed, and asparagus.
Comments
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Wow!
Great pics Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Always enjoy your posts!
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thanks guys!! much appreciated, It has been busy lately with kids hockey so not a ton of time to cook, but today I took advantage of a day away from the rink
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Awesome.. Great post..Greensboro North Carolina
When in doubt Accelerate.... -
Oh man!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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Wow - that is perfection right there. And the pics are killer!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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thanks guys!!
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Killed it @bosco0633 !!
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Wow! Some of the best pics I've seen. Great food.
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I would say you are rusty .... Pause pause ..... Not.
Solid as always. Beautiful picsColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
thanks buddyBig_Green_Craig said:Killed it @bosco0633 !! -
pgprescott said:Wow! Some of the best pics I've seen. Great food.
thank you very kind -
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lol thanks!!!!Chubbs said:I would say you are rusty .... Pause pause ..... Not.
Solid as always. Beautiful pics -
Two thumbs up!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Beautiful!!! Will now have to pick up a rack for tomorrow night! Way to go!
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Awesome looking grub brother. Pics are great as well.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks!!!
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I am doing R of L for Christmas. What was the temp and time you used?
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How did you make your reduction?
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Great shots. Would you mind sharing your tater cab gravy recipes? I have 4 racks in my fridge right now.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Wow! Did you steal that from a magazine?Pittsburgh, PA - 1 LBGE
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Dude! LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I cooked it at 375 indirect. I tried to have a small container below to catch the fat drippings for the au jusaints25 said:I am doing R of L for Christmas. What was the temp and time you used? -
I took the rest of my rub and added it to the drippings, mixed in 1/2 cup of cabernet sauvignon and 1 cup of beef broth. brought it to a boil and then let reduce until half evaporated.aints25 said:How did you make your reduction?
I have tried adding some flour or corn starch to thicken it in the past. But think I like it better without.
I strained the thyme and rosemary out prior to serving. -
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