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Provencal Rack of Lamb

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited 4:35PM 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

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

P6130220.jpg

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

P6130222.jpg

pretty tasty :woohoo:

thanks for lookin' B)

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Very good Kari, looks like a wonderful time in Colorado was had by all.

    Mike
  • 'twas!
    this was tonight's cook back home
    sorry, didn't clarify

    good time in Colorado by all :woohoo:
  • cookn bikercookn biker Posts: 13,407
    Thanks for posting!! What a great looking meal!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • it was!
    did u cook the 'naners??
  • eenie meenieeenie meenie Posts: 4,392
    Kari, that is a fabulous meal. It looks gorgeous on the plate with all those colors. That lamb recipe looks like a keeper! :)

    I hear Ms. Molly treated you real well in Colorado! :side:
  • cookn bikercookn biker Posts: 13,407
    No, popcorn with pineapple head.
    Will do them tomorrow! You''ll see! ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Thanks, Rebecca :)

    Dinner was very nice - it is a keeper, especially with the Sauce Bearnaise a la Doug of Eggmonton :lol:

    Molly was a fabulous hostess, as always :woohoo:

    P6070001.jpg


    Was nice to meet and cook with Cory430

    P6110205.jpg

    Hope to cook with you one day soon B)
  • BeliBeli Posts: 10,751
    Fantástico Kari, those racks look very tasty....that apricot wood is great isn't it??
  • Thanks, Beli,

    that apricot wood is great!
    we used it on some pork chops at Cookn biker's

    P6070002.jpg

    have a few more pieces, thanks to Molly-kins B)
  • Photo EggPhoto Egg Posts: 5,021
    Sat it...Lamb Pops...
    Not rack of lamb. LOL
    Looks great.
    Darian
    Thank you,
    Darian

    Galveston Texas
  • N.M
  • Gotta love the Bearnaise :woohoo: :woohoo:. Great looking cook, definitely on the list of things to cook.

    Thanks for posting it.

    Doug
  • ChargerGuyChargerGuy Posts: 357
    I am not a big Lamb fan but that looks great!!!
  • It looks delicious. Nice plating, too. The sauce is making my mouth water!

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • EggTurnerEggTurner Posts: 108
    Thank you. I'll be trying that real soon.
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