Rack of Lamb

Haggis

I've twice tried rack of lamb on the Egg. In each case the meat was great but the charred surface was not. Both times I used the recipe on Dizzypig.com (are you listening, Chris?) So I need some advice . . .[p]The recipe calls for marinade and Red Eye Express, then searing for 2-4 minutes followed by 10+ minutes roasting. The first time I seared at too high a temp - it literally burned off the frenched bones. This time I tried it at 600 degrees. But both times the surface of the racks were "burned" even though the interior was great. [p]My question is whether the burned fatty surface - which is still edible but tastes charred - is because the sugar in the Red Eye Express burned or whether it was the fat cap on the lamb. I know I could test this by using some other rub or by removing the fat from the next rack, but at $15 per rack the process gets a little pricey. Has anyone else tried this recipe successfully? [p]By the way, Chris . . . my wife loved the Red Eye Express with the coffee and touch of heat! [p]Your thoughts gratefully received . . .[p]

billyg

Haggis
First wrap your frenched bones in foil. Second 500 - 600 for a couple of minutes is just fine. 8 to 10 minutes dwell is fine except I'd tend towards 8. The egg probably won't go below 400 during the dwell time. I would suggest that you start with the meat/fat down for the first 2 min and finish up with the bone side down. You may get a little charing on the fat but not bad. I get my lamb at Sam's. Where are you getting them for $15? Lucky you.
Bill

DobieDad

Haggis,[p]I certainly won't attempt to answer for Chris, but will offer my experience with rack of lamb.[p]I love rack of lamb on the Egg, but had to figure out how to cook it to my liking. After some trial and error, here is what I do.[p]First, I find that the amount of fat on a rack to be far too much. I trim down to the meat leaving some minor streaks but no lumps of fat. Otherwise the fat renders during the sear, providing a huge source of fuel dripping on the lump and the sear really gets out of hand and chars like crazy.[p]Second, I don't put sugar, or anything with sugar, on the meat before I sear. I use salt, pepper, oregano and thyme. Sometimes adding rosemary. I let this sit on the meat while I go fire up the Egg. No need to coat with olive oil, as there still is plenty of fat on and in the rack that renders quite quickly during a sear and coats the outside of the rack.[p]That is enough added flavor for me. Normally I don't even marinate. I like the flavor of the lamb with these few herbs, perhaps putting a few drops of lemon juice on at the last moment. But most often nothing else. If you want more flavor from a rub, you might coat with Red Eye or any other rub between the sear and the roast. That way, the sugar in your rub won't have as great a tendancy to carbonize. I do this when I Egg lamb leg or shoulder. Comes out great.[p]You can also increase the flavor from searing by increasing the seared surface area. Cut the rack into two bone segments, coat the cut ends with the herbs, and sear the cut ends too. But be careful when you roast that you don't dwell too long, as these pieces are small and cook quickly.[p]As for the bones, wrap them in aluminum foil before the sear. You can remove the foil for the roast. If they still tend to char too much, put a strip of foil under them while the rack roasts. The bones will cook but not char.[p]HTH,[p]DD

Haggis

DobieDad,[p]Thanks for those excellent suggestions. Your approach, including seasonings, is pretty close to what I do with other lamb cuts and also to racks cooked in a traditional kitchen. [p]I think you are correct that the racks (mine came from Costco) have too much surface fat - a layer nearly 1/8 inch - but my spouse loves it so I've been leaving it on. I used the foil technique this time and avoided my previous error of burning off the bones. [p]Thanks again - I'll try some of your ideas and see where I end up.