Lamb temp

greeneggonmyface

I am grilling a lamb loin (semi-boneless) which has been covered and marinated in garlic, rosemary, olive oil, lemon and fresh cracked green peppercorns. What method do y'all think would serve this best - lower temp for longer time or sear the outsides then lower to cook at a medium temp? (or other). [p]Also - is the internal temp I'm looking for around 140? We like it pretty pink - thanks to all
- BTW also making roasted assorted veggies so come on over in a while to eat![p]greeneggonmyface

Wino

greeneggonmyface,
Yes 140 is where you want to be for nice and pink. Did Dizzy Pig Rack of Lamb on New Years night, pulled it at 140 in a word.....perfect.
Wino