Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Provencal Rack of Lamb

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
Essentials of Grilling, Williams-Sonoma (2005)

1/4 c Dijon mustard
3 T Cognac or brandy (used Pyrat Rum)
3 T olive oil
1 T white wine vinegar (used rice wine vinegar)
2 t mustard seeds (out of them)
Freshly cracked pepper
3 T chopped fresh tarragon (used dried to taste)
2 racks of lamb (divided in 1/2s, membraned pulled, trimmed fat, scored )

rubbed and refrigerated 5 hours, then out of frige while lump coming up to 450 ish...

stablized at 400, added 1 piece apricot wood, then place direct, fire ring level, bone down for about 10 minutes


flipped onto back, then standing, about 10/5 minutes


plated, with Sauce Bearnaise from BGE Cookbook, potato latkes, and mustard greens with bacon and green onion (whites), lemon juice to finish


pretty tasty :woohoo:

thanks for lookin' B)


Sign In or Register to comment.