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Rack of Lamb Last Night

BuBaQlishusBuBaQlishus Posts: 132
edited 11:52PM in EggHead Forum
cooked at 375 indirect with baby onions and Zuc...I would cook at hotter temp next time to get more of a crust and render more of the fat....
[img size=150][/img]DSC01953.jpgDSC01954.jpg


  • Nature BoyNature Boy Posts: 8,521
    What a coincidence! Good lookin cook there, and a really interesting paste you used. What's in it?

    Nice job on the veggies too!
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  • SmokeySmokey Posts: 2,468
    Please describe the paste you made and coated the lamb with. Looks yummy!
  • BuBaQlishusBuBaQlishus Posts: 132
    Thanks, a large shallot finely chopped in a mortice with S&P, pasley finely chopped and rosemary (one sprig) with a tablespoon or more for consistency to grind/mix into a paste to apply over the racks....I mix this samke method up with different ingredients, thyme, zest of lemon, garlic S&P, EVOO and apply over chicken, you can use a basil vinegar too with different spices..mix it up and explore :woohoo:
  • Big'unBig'un Posts: 5,909
    Nice rack!
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