Something New

Unknown

OK... I'm pullin' a rack of lamb off the BGE in a few minutes.
...hope it turns out!

Wise One

Zia, how did you do it? What sauce, how long, what temp? How did it turn out? Hope that wasn't just a teasing post. We want to know!

Unknown

Wise One,[p]OK... it was awesome!![p]Here's how I pulled it off:[p]1) Fresh New Zealand Frenched lamb racks from Sam's (We just bought them this afternoon)
2) Marinate about three hours in a baggie with soy sauce, dry sherry, extra virgin olive oil, a bit of Emeril's essence & fresh ground black pepper.
3) Remove from baggie and apply a generous rub of fresh ground peppercorn melange, minced garlic, Italian seasoning, and Tone's Cajun Seasoning - and let it sit for one hour.
4) Bring the BGE to 650 degrees
5) Over direct heat, sear each side of the rib racks for 3 minutes (The little rib bones that stick out caught fire on me and burned to a crisp... next time I will wrap them in foil to keep them from turning to charcoal.)
6) Remove the ribs and allow them to rest while I inserted a platesetter (for indirect cooking) and allowed the BGE to come down to 350 degrees.
7) Return the lamb racks to the BGE and hold at 350 degrees for 12 minutes (I pulled the racks at 137-140 degrees)
8) Allow the little racks to rest for 10 minutes
9) Open a nice inexpensive Chianti...
10) Enjoy!!![p]I agree with the 100,000 coyotes now... lamb is awesome!

Unknown

Zia,[p]Oh by the way, the basics for this recipe came from the Dizzy Pig website.[p]Thanks Chris...