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Rack of Lamb, yeah baby!!!!

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bradleya123
bradleya123 Posts: 466
in EggHead Forum
Our 1st rack of lamb(s), used Rosemary, garlic, olive oil, salt & pepper, seared 2 mins each side at 600 deg, then @ 400 until internal temp hit 130.  Absolutely perfect!!  Cooked the small one to a little higher temp for my parents who like it more MED.  
Wife says we putting the lamb in the regular rotation!!  Yeah baby!!
Retired Navy, LBGE
Pinehurst, NC

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  • Hi54putty
    Hi54putty Posts: 1,873
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    Excellent 
    XL,L,S 
    Winston-Salem, NC 
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Beautifully done.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    Damn, that looks good. Nice work.
    Stillwater, MN
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  • SciAggie
    SciAggie Posts: 6,481
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    I want to cook this soon. It looks terrific. Well done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hans61
    Hans61 Posts: 3,901
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    Looks delicious!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Theophan
    Theophan Posts: 2,654
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    Those look perfect -- mouth is watering!!!
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  • eggo
    eggo Posts: 492
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    Great cook and great pics. Lamb was planned for yesterday but unforeseen events required us to try another day. Hope I can get the results you did. This will be my first lamb and I am planning to use rosemary, garlic, and evoo.
    Eggo in N. MS
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Lamb is a cocky piece of meat. Who ever says "rack of cow"?  The $h!t is $200 and nobody calls it rack of cow. Rack of pig? Forget it. 

    Looks good though. I can't eat it anymore, too much goat in my life to have anything resembling it. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    Very nice! Was it difficult to get the temp to drop down to 400 after the sear?
    Milton, GA 
    XL BGE & FB300
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  • bradleya123
    bradleya123 Posts: 466
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    GoooDawgs said:
    Very nice! Was it difficult to get the temp to drop down to 400 after the sear?
    Not at all, I went from direct for the sear to indirect from the cook...
    Retired Navy, LBGE
    Pinehurst, NC

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  • SGH
    SGH Posts: 28,791
    edited August 2016
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    @bradleya123
    Brother 123, that my friend looks spectacular. I actually did a double take when I saw it. For quality and more importantly quantity, I'm truly honored to give this magnificent cook the double seal of approval. One hell of a job my friend. 

    You more than earned it ole buddy. If I had a triple seal this cook would get it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Toxarch
    Toxarch Posts: 1,900
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    Looks great. I cook it maybe once a month and it's always a hit. One piece of advice, take a piece of foil and fold it over the exposed bones. They'll come out "pretty" and no black stuff oozing out the end.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Phatchris
    Phatchris Posts: 1,726
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    Damn.., sure looks purdy!
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  • BakerMan
    BakerMan Posts: 159
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    Looks fantastic.
    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    edited August 2016
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    Very nice.  I could eat a mess of them right now and I haven't even finished my first cup of coffee.

    I never liked lamb until Photo Egg introduced me to them.  For years, he cooked them at Eggfest After Parties and I loved them.  I always thought his were a combination of perfect cooking and magic, but one day I decided to see if I could duplicate the process.

    BINGO!!!  They were perfect, and not much trouble at all.  If my budget allowed for it, I would eat a lot of lamb... A LOT!!!  But I just may have to get some, budget or no budget, now that you sent out the 'teaser.'

    Way to go.

    Spring "Mary No Longer Has A Little Lamb" Chicken
    Spring Texas USA

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  • tgs2401
    tgs2401 Posts: 423
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    Looks perfect. Nice job!
    One large BGE in Louisville, KY.
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