Most rack of lamb recipes call for searing the lamb in a hot pan, then baking in the oven until done no matter what you use for marinade, sauce, etc. Of course, no one with a BGE is going to sear anything in a pan, then put it into the egg to finish. I just had an excellent result with my first Frenched rack of New Zealand lamb. I used a large BGE, a Ceramic Grill Store (CGS) spider
with the BGE 13CI inch cast iron grid
, and a CGS rig
for elevated cooking with the CGE 13 inch stone
for indirect cooking.
Build a lump, and put the 13 inch BGE grid on the CGS spider (legs down, closer to the lump). Sear the lamb for 30 seconds on each side, and using an iron grid tool, remove the 13 inch grid (or just leave it if you want). Put the CGS rig in place with the 13 inch CGS stone about mid-level with aluminum foil on top to prevent a messy stone. Set the BGE 18 inch grid on top, bring the BGE up to 350 to 375, and cook until done. Use a meat thermometer!