Rack of lamb- direct/indirect?

ColAngus · April 2015

Hi folks,

I'm using the marinade recipe from Richard FL (http://eggheadforum.com/discussion/919607/rack-of-lamb-recipe) but I didn't see any mentioning of how he cooked it.

Should I cook direct or indirect?

What about cook temp? IT? I like my steaks medium rare, but I don't know about lamb. I guess medium.

Thanks!

Legume · April 2015

I like reverse sear to the rarer side of medrare. Sometimes I cut into two-bone segments and cook that way, more crusty goodness and they cook pretty quickly - if you do this, you can just go direct and flipity flip every couple of min, checking temps as you go.

SmokeyPitt · April 2015

If you like steaks medium rare, then definitely go medium rare on the lamb. I like the reverse sear as well. Start out indirect and take it to about 120, switch to indirect and then grill it for about a minute per side. I would target a final finish of 130 or so.

gpsegg · April 2015

+1 @SmokeyPitt

Little Steven · April 2015

Best results I have ever had have been an hour in hot water and then done raised direct a bit north of 400* Someone said earlier that burnt lamb fat isn't an award winner and I agree.

ColAngus · April 2015

I'm all about a reverse sear... I just started doing that for my steaks.

For RS for the lamb chops, what is the cook temp at indirect?

henapple · April 2015

I go raised direct, no sear to 130. Dijon mustard and blackberry preserves coating then roll in a panko/pecan mix.

ColAngus · April 2015

@henapple I already have them marinating, so I can't do that.

henapple · April 2015

No problem. ..it'll be great.

Rack of lamb- direct/indirect?

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