Reverse Sear Rack of Lamb

I posted a few pics of this yesterday in one of the random resurrection threads, but I thought I'd write it up.  

Second time doing this cook.  It's based on an APL recipe, listed here:

http://www.adamperrylang.com/recipes/rack-of-lamb-crusted-with-grain-mustard-and-chili-powder/

This is really one of his easier recipes to follow.  I actually managed to get all of the ingredients for this one, except the marjoram.  Nobody around here seems to know where to find that, including the hipster workers at Whole Paycheck.  

Got the Egg heated up to 250 dome with apple wood.  PS legs up, drip pan.  Applied the rub/moisturizer to the two racks of lamb I had:



These racks came right out of a cryo-wrap, and man did they reek.  Washed them off good before applying the rub.  

They took close to an hour to get up to 125 IT.  I was shooting for medium rare.  The recipe says that should only take 35 min, not sure what that's about.  I didn't really let them come up to room temp before throwing them on, so that might be part of it.  

Once they got to 125 I pulled them off and let them rest a bit, while I pulled the PS and dropped my CI grid down.  Got the Egg going to about 450.  I seared both sides a few minutes until I had some good char on them.  Here they are resting on top of the board sauce:



I let them rest for about 15 minutes or so, then sliced them into individual chops.  Here's the money shot:



These were perfect. Really tender, great crust, great flavor.  Thanks for reading!