Rack of Lamb

PacoPete

Just bought a Large BGE last Wednesday and want to cook a rack of lamb. Looking for some suggestions... thanks.

Unknown

PacoPete,[p]Here are a few ideas. Enjoy!![p]I like to do them indirect and pull at 125F or direct in a raised grid. If direct careful not to char the bones. This marinade works for many lamb recipes.[p]Marinade, Lamb, Richard
[p]INGREDIENTS:
1 Cup Italian Salad Dressing
4-6 Cloves Garlic, Whole
1/3 Cup Sweet or Red Onion, Diced
1/3 Cup Rosemary, Fresh Leaves
1 Tbs Black Pepper, Fresh Ground
1 Pinch Sea Salt
1/4 Cup Balsamic Vinegar
1 Lemon, Juice From
Fresh Mint leaves, ( Optional )
1/4 Cup Soy Sauce, ( Optional )




Preparation:
1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
3 Soy sauce may be added for optional flavor.,
4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
5 Save the rosemary twigs for smoke!


Recipe Source
Author: Richard Howe[p]Source: BGE Forum, Richard, 05/25/01



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[ul][li]http://www.dizzypigbbq.com/recipesLambChops.html[/ul]

TheStormyDOg

PacoPete,
I love rack of lamb on the egg, one of my favourite things to do. I rub mine with a with this rub
½ tsp (2 ml) garlic powder
½ tsp (2 ml) Italian seasoning
2 tsp (10 ml) seasoning salt
2 tsp (10 ml) dried summer savory [p]Then sear the lamb at 600 for just a few minutes, rest the lamb for 20 minutes while I bring the egg temp back to 400 then finish till it is about 140 internal.
Serve with a great mustard sauce that RRP gave me the recipe for
In a saucepan you place, pour, drop or shake the following together, mix thoroughly and then heat for 30 minutes over a low heat. Stir occasionally. Serve warm or cold - doesn't matter - cauz it's GOOD STUFF!!![p]1 cup yellow mustard
1/2 cup white balsamic vinegar
1/3 cup brown sugar
2 T real butter
1 T Worcestershire sauce
1 T lemon juice
t tea cayenne pepper
1/2 tea garlic powder
1/2 tea onion powder[p]This is very tasty, yet not over powering

Rascal

PacoPete, Haven't done them on the Egg yet but my traditional, oven method is about 50 minutes @ 375 or until they reach your desired degree of doneness (I like mine med-med rare). The only prep I do is to rub the racks generously with Grey Poupon Country Dijon mustard. I stand the racks on end in the pan with the rib bones interlocked and pointing up. Good luck![p]Rascal

Roudy

PacoPete,[p]I have only two words for you: Lamb Lolipops![p]Roudy

[ul][li]http://www.dizzypigbbq.com/recipesLambChops.html[/ul]

Unknown

TheStormyDog,
Hi Stormy Dog, we are going to try your recipe tonight on the Big Green Egg. Will let you know how it comes out. Thanks, PACO.

Unknown

TheStormyDog,[p]Hey Stormy Dog, we tried your recipe and it was great!The rack came out perfect and the dipping sauce was YUM-YUM.[p]What other specialities do you have up your sleeve?[p]PACO