Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Dinner tonight: rack of lamb
ChillyWillis
Posts: 893
in Lamb
I've been wanting to try a rack of lamb on the egg for a while.... Tonight's the night! SWMBO has never had lamb before, so I'm hoping I knock it out of the park and she likes it.
The lamb is rubbed down with EVOO and sprinkled with SPOG, thyme, rosemary, and garlic.
The lamb is rubbed down with EVOO and sprinkled with SPOG, thyme, rosemary, and garlic.
Comments
-
Looks like a winner all ready !
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great, can't wait to see some final product pics.
-
I need to stop looking at the forum. I'm less than half way into a cross country flight and there is no way I'm paying money for the crap food they have on here.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
She will love Lamb..Good luck.Greensboro North Carolina
When in doubt Accelerate.... -
A very tasty looking cook to me....
-
On the egg at 375. I'm going to bring it up to 115 IT then hit it with a quick reverse sear.
-
It looks like a great recipe. When I made lamb my wife broke it too me in the nicest way possible:That is the best lamb I have tried...but I still don't like lamb
. Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Well the lamb came out great and SWMBO loved it!! I was very happy with the flavor that the SPOG added under the garlic, thyme and rosemary. It really enhanced the flavors of the herbs. I'll definitely be making this again soon.
-
Impressive sir! Looks excellent to say the least. Solid cook my friend. Enjoy.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH thanks for the kind words my friend
-
Now that looks amazing. How much do one of those racks sell for?middle of nowhere- G.I. NE
-
Yes Yes Yes..Out the park..=D>Greensboro North Carolina
When in doubt Accelerate.... -
This one was $15 from my butcher. I was surprised to see it at such a reasonable price but I'm not complaining! :-bd
-
So . . . Lamb, rack of, is eaten medium rare?
-
@SteveWPBFL I cooked this rack rare (I like my meat bloody ) but most folks go medium rare with lamb. I would hesitate to take a rack of lamb above 140 IT because you would lose all of the juice and flavor IMHO.
-
Brother Chilly that is spot on in my book. I love rare lamb. The food looks magnificent to say the least. Solid cook all around my friend. Nicely executed! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Brother every time I look at the lamb it just looks better and better and better and better and better and better and better and better and better and better. Ok it looks great! That is nice man.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH you are too kind my brother. I was very happy with the way it came out as well. I think I actually would have undercooked the rack if I'd pulled off the cook as expected. My IT reading with the thermapen was much higher than the actual temps (because I took the temp from the top down as opposed to from the side in). Luckily when I was resting the meat waiting for the egg to get to searing temps I touched the meat with my finger and could tell I messed up.
With the slightly under cooked meat and the hotter than expected temps due to the OO temp spike we discussed in the other thread I got an AMAZING sear and the perfect rare lamb center. Sometimes adjusting on the fly and rolling with the punches provides the best results!
The consistency of the sear and interior temp reminded me of my only sous vide cook.
And typing that last sentence has me thinking about rack of lamb sous vide recipes.......
-
@ChillyWillis
If you would have undercooked it a hair it still would have not been a issue at all. Lamb is excellent when served very rare. Also lamb is very forgiving. When you went to eat if the lamb would have been discovered to be to rare at this point and time it could have been placed back on the grid for farther cooking without harm or quality degradation. Lamb is very forgiving in this arena.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks perfect- great job!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Wow. That is a perfect looking set of chops!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Costco consistently has nice lamb racks for about $18 each.tjosborne said:Now that looks amazing. How much do one of those racks sell for?
http://eggheadforum.com/discussion/1166014/insert-clever-title-here
NOLA -
Lamb looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
-
Great looking cook. One question, what is SPOG?
-
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
@HDmstng for this recipe it was the above mix at 2:2:1:1 ratio. A touch of celery salt too.
-
Excellent cook!! Like just about everything else I see on the forum I need to try this.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
-
EVOO and SPOG?? Fairly new to forum. What does this mean?
-
Extra Virgin Olive OilLblanch40 said:EVOO and SPOG?? Fairly new to forum. What does this mean?
Salt Pepper Onion (powder) Garlic (powder)Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@Lblanch40 Wow, this thread is a blast from the past. @SmokeyPitt is correct, EVOO is extra virgin olive oil and SPOG is salt pepper onion and garlic powder. The ratio of salt, pepper, onion powder, garlic powder I use is usually 2/2/1/1 (although I can be 100% sure that ratio is what I used for this cook seeing as it was a while ago now)
Edit: looks like I already answered that question before in this thread, lol! 2/2/1/1 it is!
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum