Reverse Sear Rack of Lamb

Eoin

I never really notice a smell from lamb even if packed up. What we get is UK or NZ. I do like lamb, but it's so expensive for the amount of meat you get, especially chops / rack. We had a few sheep when we were kids, the butcher would sort them out and keep half the lamb as payment.  Might try and look for a cade lamb to put in the chicken pen this year.

pgprescott

That look great. I agree with @Eoin it's very pricey. I can't believe I missed this the first time, thanks for the repost! 

Cmyachtie

Soo glad I found this recipe today as My wife came home with a rack of lamb, have done them before but this was the best ever, turned out just great, went on my MM at 530 and I finished eating at 7pm, will do that again had to Do some math on the recipe as I only had the one @ one and a half lbs, forgot to take pics until I was almost finished eating.........promise to do,better next time.

spray

Nice rack, man!  Looks great.

JohnInCarolina

Yeah I have to do this again.

SSQUAL612

Great looking results...gonna add to the list.  Thanks for sharing.  

Hans61

Looks delicious!!

SamIAm2

Nice job. Love lamb and your had me drooling. Please sir, may I have more?

bgebrent

John's cook is a great approach, albeit very liberal  .  For me rack of lamb is best served by a raised direct cook assuming you like medium rare.  Gets a great crust and a red-pink center.  That simple.  Go Cats

JohnInCarolina

bgebrent said:

John's cook is a great approach, albeit very liberal  .  For me rack of lamb is best served by a raised direct cook assuming you like medium rare.  Gets a great crust and a red-pink center.  That simple.  Go Cats

It’s really not my approach, but rather Adam Perry Lang’s.  He knows a lot more than you about food, Mr. Kentucky-boy.

bgebrent

JohnInCarolina said:

bgebrent said:

John's cook is a great approach, albeit very liberal  .  For me rack of lamb is best served by a raised direct cook assuming you like medium rare.  Gets a great crust and a red-pink center.  That simple.  Go Cats

It’s really not my approach, but rather Adam Perry Lang’s.  He knows a lot more than you about food, Mr. Kentucky-boy.

I'd put my lamb against you or him any day dookie.  I don't need a recipe.  You make unsustainable assumptions math boy.  Seriously, raised direct on a lamb rack is unbeatable.  Ill post it again if you insist.  Take a knee at the APL temple , and follow a recipe.

bucky925

I have tried lamb 3 times....I decided I /we don't like it.  I know it's a awkward taste. 

JohnInCarolina

bgebrent said:

JohnInCarolina said:

bgebrent said:

John's cook is a great approach, albeit very liberal  .  For me rack of lamb is best served by a raised direct cook assuming you like medium rare.  Gets a great crust and a red-pink center.  That simple.  Go Cats

It’s really not my approach, but rather Adam Perry Lang’s.  He knows a lot more than you about food, Mr. Kentucky-boy.

I'd put my lamb against you or him any day dookie.  I don't need a recipe.  You make unsustainable assumptions math boy.  Seriously, raised direct on a lamb rack is unbeatable.  Ill post it again if you insist.  Take a knee at the APL temple , and follow a recipe.

I sense a lamb-off!

bgebrent

http://eggheadforum.com/discussion/1193754/herbed-rack-of-lamb#latest

bgebrent

Game on Clinton hater.

bgebrent

@Darby_Crenshaw ans @Sgh.  Surely a poor showing.