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Lamb yesterday evening

Frank from Houma
Frank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Tried out lamb on the Egg for the first time last night. Picked up a 4.5 lb rack and frenched it myself.

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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.

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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 :) )

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Put the indirect back together and egged at 300 dome until 125 internal - we like it rare.

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