Ready, set, recipe! Rack of lamb!

fusionhq

Any recipes or methods are appreciated!

fusionhq

Anyone?!!

gpsegg

250 indirect bone side down until 120 IT. Pull and tent , take out indirect piece and go to 500 degrees.Sear for 1.5 minutes a side. I sear low on spider with cast iron grid. DP Red Eye Express is excellent on rack of lamb .One of our favorite meals.Enjoy!

R2Egg2Q

The recipe in this post works for me (raised direct or indirect with a reverse sear): http://eggheadforum.com/discussion/1154872/frenched-rack-of-lamb

fusionhq

Taking advice from all and compiling my own recipe!!



Going to "trex" it.

gpsegg

Enjoy!

fusionhq

Dizzy'd up

grege345

Don't char the bones

fusionhq

grege345 said:

Don't char the bones

I can avoid by...?

grege345

Since its frenched you will want to cut pieces of foil for each tip of bone

fusionhq

Oh boy. Crunch time!

fusionhq

Going well so far!

fusionhq

Gotta say, my first go round was great!! Thanks for the tips!! Lamb lollipops with stuffed portabellas and corn and spinach!