Rack of lamb cooking method?

wkygriller

Tonight will be my first try at a rack of lamb. I bought an 8 bone frenched. I have found 2 different methods of cooking on the web. One was 350 indirect and the other was sear first and then finish indirect. What is the best way if I am looking for a mid rare finish?

Richard Fl

I like to marinate them for a few hours or overnight, wrap the bone tips in aluminum foil as they char very easily, 350-375F direct and pull when about 125-130F, depending how well done you like. They will creep up 5-8 degrees. Usually about 30 minutes.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=700869&catid=1

Marinade, Lamb, Richard Fl


INGREDIENTS:
1 Cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 Cup Sweet or Red Onion, Diced
1/3 Cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 Pinch Sea Salt
1/4 Cup Balsamic Vinegar
1 Lemon, Juice From
Zaatar, (Optional)
Fresh Mint leaves, ( Optional )
1/4 Cup Soy Sauce, ( Optional )




Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,
4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5 Save the rosemary twigs for smoke!


Recipe Type
Marinade

Recipe Source
Source: BGE Forum, Richard Fl, 2001/05/25