NYD Lamb Duo

Today's lunch, rack of lamb and lamb loin chops on the Small Egg.

Lamb was marinated overnight in EVOO, sea salt, coarse ground black pepper, rosemary, thyme, oregano, garlic, lemon zest & lemon juice. Prior to going on the Egg the lamb got a light coat of DP Red Eye Express rub.

A brief smoke over pecan and lamb was pulled at an IT of about 115 and rested while cranking up the Small for a sear:


Lamb pulled with an IT around 130 and here's my attempt at a nice plating (or as my wife pointed out "why the lamb wasn't that hot when served" D'oh!):

And sliced:

Happy New Year and thx for looking!