Reverse Sear Rack of Lamb

JohnInCarolina

I posted a few pics of this yesterday in one of the random resurrection threads, but I thought I'd write it up.  

Second time doing this cook.  It's based on an APL recipe, listed here:

http://www.adamperrylang.com/recipes/rack-of-lamb-crusted-with-grain-mustard-and-chili-powder/

This is really one of his easier recipes to follow.  I actually managed to get all of the ingredients for this one, except the marjoram.  Nobody around here seems to know where to find that, including the hipster workers at Whole Paycheck.  

Got the Egg heated up to 250 dome with apple wood.  PS legs up, drip pan.  Applied the rub/moisturizer to the two racks of lamb I had:



These racks came right out of a cryo-wrap, and man did they reek.  Washed them off good before applying the rub.  

They took close to an hour to get up to 125 IT.  I was shooting for medium rare.  The recipe says that should only take 35 min, not sure what that's about.  I didn't really let them come up to room temp before throwing them on, so that might be part of it.  

Once they got to 125 I pulled them off and let them rest a bit, while I pulled the PS and dropped my CI grid down.  Got the Egg going to about 450.  I seared both sides a few minutes until I had some good char on them.  Here they are resting on top of the board sauce:



I let them rest for about 15 minutes or so, then sliced them into individual chops.  Here's the money shot:



These were perfect. Really tender, great crust, great flavor.  Thanks for reading!  

johnmitchell

Looks like you did them justice.. Great color..

Chef_Hobo

Those look wonderful!

JohnnyTarheel

Wow.... Great job John!!

nolaegghead

That looks fabulous!  You should pair with a delicious Rioja.

DoubleEgger

Not bad for a liberal. 

Photo Egg

REALLY looks fantastic...one of my favorite treats is lamb pops but I have never taken the time to take them to this level.

jfm0830

Very nicely done, EXCELLENT looking results. Simple is relative when it comes to APL. I always feel a bit exhausted after making one of his recipes.

Funny about the marjoram, I have zero trouble getting it here in any supermarket I go to. I always took it for granted it was easily had.

One question: About how long did it take to go from 250 to 450? If I have a spare Egg on a given day, I will often just fire it up for the big temperature change and direct sear so I don't have to keep the meat waiting.

Jim

bgebrent

Those look awesome man!  Thanks for sharing.

JohnInCarolina

jfm0830 said:

One question: About how long did it take to go from 250 to 450? If I have a spare Egg on a given day, I will often just fire it up for the big temperature change and direct sear so I don't have to keep the meat waiting.

It did not take long at all.  Maybe 10-15 min?  I pulled the PS out and dropped the CI grill down, then just left the top open.  I had flames shooting up fairly quickly.  Then when I dropped the dome back down, it was right at 450.  

I wasn't too concerned about the amount of time in between on this cook, as the recipe actually allows for up to an hour rest between the initial cook and the sear.    

blind99

Great looking cook!  APL is complex but he sure knows how to add a lot of flavor.

bhedges1987

All these lamb cooks lately. Gonna have to do it. Looks good

YukonRon

Wow. My son is a rack of lamb fanatic. I will try this for him on the next cook. Awesome write up and presentation of a truly spectacular cook.
Thank you for posting this.

JohnInCarolina

nolaegghead said:

That looks fabulous!  You should pair with a delicious Rioja.

Funny you should mention that!  I thought a Rioja would pair well with this, but a good friend set me straight:

SGH

DoubleEgger said:

Not bad for a liberal. 

Brother Double, I could add so much to that statement above. If you only knew my friend. But out of respect I will remain silent.  

@JohnInCarolina
Great looking grub man. 

THEBuckeye

Winning

DMW

I'm going to say the same thing I said the first time I saw those pics, I'll take two please.

sailordoc

The best lamb I've ever eaten... Bravo, thanks!

NPHuskerFL

Damn John that's purdy! Nailed it

nolaegghead

I would forward sear the lamb, but that's just me.

bgebrent

I prefer lamb from the reverse.

JohnInCarolina

bgebrent said:

I prefer lamb from the reverse.

Do you ask the lamb for permission first?

bgebrent

No.  Stupid question.

nolaegghead

Once...at band camp....

bgebrent

You played trombone eh?

nolaegghead

I named it "rusty".  Smelled like cryovac

bgebrent

I grew up with Rusty Cryovac.  Played left wing on our soccer team.

bgebrent

Quitter.

Hntnhrd

The leg of lamb I just cooked smelled horribly when I took it out of the cryovac. Is that just a lamb thing?

JohnInCarolina

Hntnhrd said:

The leg of lamb I just cooked smelled horribly when I took it out of the cryovac. Is that just a lamb thing?

Not sure.  I'd just rinse it off real well.  If the smell doesn't go away, it could be bad.

Hntnhrd

I washed it and cut off all the fat. Let it sit in the fridge on a rack for 24 hours and it had zero smell.