Rack of lamb- direct/indirect?

ColAngus

Hi folks,

I'm using the marinade recipe from Richard FL (http://eggheadforum.com/discussion/919607/rack-of-lamb-recipe) but I didn't see any mentioning of how he cooked it.

Should I cook direct or indirect?

What about cook temp? IT? I like my steaks medium rare, but I don't know about lamb.  I guess medium.

Thanks!

Legume

I like reverse sear to the rarer side of medrare.  Sometimes I cut into two-bone segments and cook that way, more crusty goodness and they cook pretty quickly - if you do this, you can just go direct and flipity flip every couple of min, checking temps as you go.

SmokeyPitt

If you like steaks medium rare, then definitely go medium rare on the lamb. I like the reverse sear as well.  Start out indirect and take it to about 120, switch to indirect and then grill it for about a minute per side.  I would target a final finish of 130 or so. 

gpsegg

+1 @SmokeyPitt

Little Steven

Best results I have ever had have been an hour in hot water and then done raised direct a bit north of 400* Someone said earlier that burnt lamb fat isn't an award winner and I agree.

ColAngus

I'm all about a reverse sear... I just started doing that for my steaks.

For RS for the lamb chops, what is the cook temp at indirect?

henapple

I go raised direct, no sear to 130. Dijon mustard and blackberry preserves coating then roll in a panko/pecan mix. 

ColAngus

@henapple I already have them marinating, so I can't do that. 

henapple

No problem. ..it'll be great.