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Whole rack of lamb.
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Luvnlife
Posts: 219
Tried a rack of lamb after browsing the forum for a few days to get ideas, temps, etc. Turned out great and will be doing this again soon!
Seared direct each side at 500-600 degrees for a couple of minutes. Foil to protect the bones from burning:
Switched to to indirect and set IT to 135. Pulled and rested for 10 mins:
Sliced and served with garlic 'smashed' potatoes and grilled asparagus:
Made a balsamic reduction earlier in the day, drizzled on and served. Couldn't believe how easy the rack was on the egg. Highly recommend it. Will probably pull next time at 130, as I like it a touch more rare, but no complaints.
Seared direct each side at 500-600 degrees for a couple of minutes. Foil to protect the bones from burning:Switched to to indirect and set IT to 135. Pulled and rested for 10 mins:
Sliced and served with garlic 'smashed' potatoes and grilled asparagus:Made a balsamic reduction earlier in the day, drizzled on and served. Couldn't believe how easy the rack was on the egg. Highly recommend it. Will probably pull next time at 130, as I like it a touch more rare, but no complaints.Comments
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Wow that's awesome. Nice work and great platingLarge BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada! -
That is friggin awesome! I've never done rack of lamb, but I will soonCentral Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Thanks @Jameson19 @jabam
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Looks good. I leave the foil on during the indirect too. I like it more rare so I shoot for 120 IT.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
That looks fantastic.. Nicely plated..Greensboro North Carolina
When in doubt Accelerate.... -
Good looking rack!
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Looks great and as already said...great plating pic.
I love lamb and now I'm ready to do some more !!!!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
That plate is beautiful. Nice job!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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One of my favorites! Yours look delicious.Sandy Springs & Dawsonville Ga
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BZ!! Looks awesome I think I will try the rack of Lamb later this week!!Retired Navy, LBGE
Pinehurst, NC -
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Spot on!!! They look mighty fine! Great Cook!
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Thanks everyone! Yeah, I'll definitely try a lower IT next time @Toxarch
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Looks great.
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Holy plating. Don't care what temperature that rack ended up at, I'd eat shoe leather if it looked like that.DFW - 1 LGBE & Happy to Adopt More...
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Nom nom. Love lamb 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 -
Yes, Sir, Mr. Buddy, that's what it is supposed to look like. Truly fine cook. Bet it tasted wonderful.
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love lamb should try a leg of lamb bone in by the way looks greatTrenton ON 1 mbge for now
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The Lamb Gods are smiling down from above with envious eyes my friend.
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. -
Wow, thanks everyone. Appreciate the kind words and feedback.
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Same here, I love lamb... How do you cook yours? I'd love to try the bone in leg.cook861 said:love lamb should try a leg of lamb bone in by the way looks great
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