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Frenched lamb rack help.

I have this wonderful little lamb rack that I have merinanded over night in evoo and some other spices. I plan on smoking for about 45 minutes at 225 or so then pull of to rest as I ramp the heat up to 550 for a 1 or 2 minute sear on each side.

To the experts, that's all of you! Will this work? Or is there a better way?


  • ChubbsChubbs Posts: 6,925
    I just did one for Valentine's that came out great. I did mine the opposite. I had the egg set up for direct heat at 600. Did a 3 minute sear on the fat side to really crisp it up. Pulled, coated in dijon mustard, then a bread crumb and fresh herb mixture on the meat side. Cooked it rasied direct meat side up until it hit 130 degrees IT for a great medium rare.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Hot tub it for an hour (seasoned) and grill at 450 or so


    Caledon, ON


  • + 1 Little Steven.  Hot tub and direct will get job done.
  • MklineMkline Posts: 177
    Thank you. Will do the hot tub and direct method!
  • I thought that I didn't t like lamb until I was served a perfectly cooked lamb shank this past week. Wow! I want to know how your dish comes out.
    San Angelo, texas
  • Mkline said:
    Thank you. Will do the hot tub and direct method!
    You have two racks in the package. I would either re-bag them individually or go longer on the hot tub.


    Caledon, ON


  • njlnjl Posts: 884
    I do these regularly, but always in the electric oven so far.  I just sprinkle with kosher salt, cook 10 minutes meat side down at 425F, pull from oven, flip it meat side up, coat the top with Grey Poupon Country Dijon and some crushed garlic, cook for another 10 minutes at 425F, stick it with the Thermapen, and cook til about 135F.

    I keep thinking about doing this in the egg...but haven't tried yet.
  • R2Egg2QR2Egg2Q Posts: 1,981
    I do it the way you first proposed, reverse sear. However, 45 mins to start might not be exact, I cook them to an internal temp of 115 before searing as opposed to a set # of minutes. The last rack I did I cut them down to 2 bones per piece to get a little more bark surface:
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • MklineMkline Posts: 177
    Well, swmbo talked me into searing it and then dropping the temp. Cooked it till 130 on the trusty thermo pen and pulled it off. It was outstanding. This will now be on the rotation for dinners.

  • GreygooseGreygoose Posts: 103
    can someone please fill a newbie in on "Hot tubbing" a piece of meat?


  • Little StevenLittle Steven Posts: 28,817
    edited April 2013


    It's just warming up the meat in a ziplock or vac seal bag in hot water. The water should be below your desired cook temp by at least ten degrees. Hot tap water is too hot generally, and you want to keep the water hot for the time by adding more or have a pot in a sink filled with hotter water. As a general rule of thumb the time is about 40 minutes per inch of thickness at 100-110*. Lamb racks generally go an hour or so. Try and get as much air out of the ziplock as you can. Remember you are in the danger zone so start with the meat cold and cook as soon as you remove them.


    Caledon, ON


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