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First rack of lamb and first reverse sear

dgaddis1
dgaddis1 Posts: 140
in EggHead Forum
Good golly I'll do both again.  First time cooking or eating lamb (other than in a gyro) and I loved it!!  Wife liked it okay, but likes beef better, says the lamb was a bit too gamey.

Split the rack in half so we'd have more crust, and make leftovers easier.  Trimmed the fat off to meat, light coating of EVO, some chopped rosemary and thyme leaves, and a coating of Dizzy Pig Red Eye Express, and back in the fridge for a few hours. When it was time to cook they went onto the Egg at 225° until the IT hit 120, and I pulled them off.

Here they are before the sear:


Removed the plate setter, added an extra fire ring and opened the vents to send it to about 500°, and back on for the sear.  45secs per side, about 6mins total, to an IT of 130°.



They were perfect.  I think maybe my favorite meal cooked on the Egg!


Dustin - Macon, GA
Southern Wheelworks 
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Comments

  • Hans61
    Hans61 Posts: 3,901
    Looks awesome! Did you use a mint sauce?
    “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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  • Hntnhrd
    Hntnhrd Posts: 713
    I love reverse sear . Great color and great meal
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  • FATC1TY
    FATC1TY Posts: 888
    Perfectly done !!


    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • SciAggie
    SciAggie Posts: 6,481
    Very nice
    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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  • Toxarch
    Toxarch Posts: 1,900
    Looks great. Rack of lamb is one of my favs. You can try American lamb and see if the wife likes that more. I think the breeding and the grain finished takes some of the "gamey" taste out. I prefer Australian lamb myself. 
    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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  • nolaegghead
    nolaegghead Posts: 42,109
    NICE RACK
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    They look delicious.
    Sandy Springs & Dawsonville Ga
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  • leemschu
    leemschu Posts: 615
    Looks great. I have had it in restaurants but never tried to cook my self. 
    Dyersburg, TN
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  • dgaddis1
    dgaddis1 Posts: 140
    Toxarch said:
    Looks great. Rack of lamb is one of my favs. You can try American lamb and see if the wife likes that more. I think the breeding and the grain finished takes some of the "gamey" taste out. I prefer Australian lamb myself. 
    Hadn't thought of that.  These were Australian, which I didn't know until I got them home and noticed a label on the back of the package.  I LOVED them...not sure I want to change it haha.  Next time I get them I may cut them into pairs and freeze them, then I can cook my wife a steak and lamb for myself.
    Dustin - Macon, GA
    Southern Wheelworks 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Beautiful!!  Done perfectly.  And I love that red-eye on lamb.  Great rub. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Toxarch
    Toxarch Posts: 1,900
    edited January 2017
    If you want to keep the exposed bones looking nice, take a piece of foil and fold it over the bones during the cook. I usually fold the foil to double it and then fold it over the bones. Makes them look nice on the plate and keeps the marrow from coming out the end and turning black.

    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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