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Rack of lamb reverse seared on Mini Max

Reverse seared rack of lamb on the Big Green Egg. Lamb was dry brined for 2 hours. Then coated in wet rub of Herb de Provence, fresh rosemary and garlic. Smoked indirect heat @225 with cherry wood, untill internal temp of around 130F. Then seared on inside on cast iron skillet for about 45 seconds a side with some butter for the finish. 

1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) +  1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.


  • Was searching for lamb cooking methods today. Great cook.  thanks
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

  • SciAggieSciAggie Posts: 6,481
    That looks great!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
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