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'