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Lamb yesterday evening
Frank from Houma
Posts: 5,755
Tried out lamb on the Egg for the first time last night. Picked up a 4.5 lb rack and frenched it myself.
Made a paste of:
1/2 cup Evoo
1/2 cup Zatarains creole mustard
1/4 cup chopped fresh rosemary
1/4 cup minced garlic
1/4 cup koscher salt
1/4 cup fresh ground black pepper
Smeared the pasted all over the rack, vacuum packed, and put in the fridge for 6 hours.
Meanwhile - put together some AZRP shrooms. Put the shrooms and potatoes on before the lamb.
Took down the indirect set up and seared the lamb on all sides (400 dome) just above the coals (the lamb looks lost in the bottom of the XL - have to get a small )
Put the indirect back together and egged at 300 dome until 125 internal - we like it rare.
Made a paste of:
1/2 cup Evoo
1/2 cup Zatarains creole mustard
1/4 cup chopped fresh rosemary
1/4 cup minced garlic
1/4 cup koscher salt
1/4 cup fresh ground black pepper
Smeared the pasted all over the rack, vacuum packed, and put in the fridge for 6 hours.
Meanwhile - put together some AZRP shrooms. Put the shrooms and potatoes on before the lamb.
Took down the indirect set up and seared the lamb on all sides (400 dome) just above the coals (the lamb looks lost in the bottom of the XL - have to get a small )
Put the indirect back together and egged at 300 dome until 125 internal - we like it rare.
Comments
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That looks Good :cheer: I love lamb. Looking forward to trying it with some rosmary tossed in for smoke.
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Looks great! You sure got it right with the mustard! Most people just can't fathom how well it works on lamb. My fav is the Country Dijon blend.
Rascal -
I love Lamb but my wife doesn't, she claims that they had it almost every night when she was in nursing school and is sick of it. So I end up just doing a half a dozen chops for myself. They come out great on they egg in about 15-20 mins.
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