Marinated Lamb Rack

bgebrent · March 2019

Coincidental to fish’s post as we have lamb regularly. Marinated in fresh oregano, rosemary, lemon thyme and garlic. A squeeze of lemon in the last 30’. Raised direct 475. Rosemary roasted red taters finished with parm reg and N’s Greek salad and her Greek dressing. Go Cats.

lousubcap · March 2019

Great cook with the lamb as always. My kind of finish temp.

BTW- when do you next wrestle with those friggin lamb ribs?

bgebrent · March 2019

lousubcap said:

Great cook with the lamb as always. My kind of finish temp.
BTW- when do you next wrestle with those friggin lamb ribs?

Cap, my next turn on those will be a coarse grind burger. Not sure when. But still will play with the ribs as a primary. Thanks.

lousubcap · March 2019

I'm gonna give the straight-up ribs one more try. I am not expecting any break-thrus but at least I will have one less to mess with down-stream. Definitely a challenging cook, not so for the flavor but to get enough fat to render to enjoy. At least that's my pedestrian take.

Big ball-game Sat...