We ordered a rack of lamb from our neighborhood butcher. He never disappoints. Great quality stuff.
I did a sort of "forward sear" method. This solves the problem of browning the meat when you've got an herb crust on it. Seasoned with S&P, and seared inside on CI:

Then it got smeared with a paste of herbs, garlic, dijon mustard and some oil. Onto the egg, raised indirect, around 350-400 degrees.

Pulled at IT around 130-135

AR and stone pulled to cook a few more things... nice grease fire....

Kids took the rare slices, bums. It was so darned tender it was still great cooked this much:

Easter bunny brought me a baguette baking pan. first try looked ok, except the bottoms mostly stuck to the pan.

Happy quarantine,
B
Comments
Formely Gman2 before password debacle
Sadly, I was uninitiated, uninformed, and uneducated in the ways of the 'cue when we lived in Chicago. Didn't live that far from Paulina Meat Market, and even closer to Greektown, Little Italy, and Pilsen during my stint at Rush. I really miss those places. We don't have butchers like that here.