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APL's rack of lamb with grain mustard and chile powder
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JohnInCarolina
Posts: 31,050
Been meaning to try this for awhile - finally got around to it. This is one of the recipes from Serious Barbecue. The recipe is online here:
It's actually one of the "simpler" recipes in that book, in that you can do the whole thing in a couple of hours. After having done a few of his recipes, I have to say the funny thing is how he basically applies roughly the same moisturizer and rub to just about everything.
Picked up a couple racks of lamb from my local butcher:
These were about a pound each and are clearly frenched. I called around and wasn't able to find any that were unfrenched without putting in a special order, and I didn't want to wait. Maybe next time but these were so good I'm not sure I want to bother. Applied the rub with my "helper":
And here they are all rubbed up before going on the BGE:
I stabilized the Egg at just under 250, expecting it to come up during the cook a bit. Placesetter in (legs up), drip pan with some water, CI grill. Apple chunks for smoke. Put a probe in one of them and had them on there for about 45 min, until the probe read 130 (I was shooting for medium). Then I pulled them and let them rest for a bit, while I got the Egg flaming for a fast char. I pulled the platesetter and opened her up a bit, then charred each side for a couple minutes. Here they are fresh off the Egg after the char:
One of them burned a bit there, but no big deal. These were actually closer to medium rare, but this shot is the jaw-dropper:
Flavor was amazing. Lots of groans from my guests - always a good sign.
"I've made a note never to piss you two off." - Stike
Comments
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Love lamb and those look great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@JohnInCarolina.. I've never tried to make lamb. This looks absolutely mouth watering delicious! Beautiful coloring to the meat. Very nicely done sir!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Great post!! Good to see you get the kiddo involved!
Good job!Just a hack that makes some $hitty BBQ.... -
Yum. Those look so good.Large, small and mini now Egging in Rowlett Tx
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@JohnInCarolina ...side note>>> the last time I had lamb was at a little hole in the wall restaurant in Lajes, Azores in the early 90s. It was delicious and very fresh lamb. Gotta try to do this one on the BGE.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Very nice!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
That last pic is definitely a money shot. Nice job- it looks perfect!This was the last straw...just ordered the book from Amazon.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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NPHuskerFL said:@JohnInCarolina ...side note>>> the last time I had lamb was at a little hole in the wall restaurant in Lajes, Azores in the early 90s. It was delicious and very fresh lamb. Gotta try to do this one on the BGE."I've made a note never to piss you two off." - Stike
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SmokeyPitt said:That last pic is definitely a money shot. Nice job- it looks perfect!This was the last straw...just ordered the book from Amazon."I've made a note never to piss you two off." - Stike
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