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Racks of Lamb

500
500 Posts: 3,194
in EggHead Forum
400* raised direct. About a 20/15/5 cook. 20 min. raised, 15 min. rest, 5 min. direct hot sear. Wet rub of fresh chopped rosemary, dried thyme, fresh minced garlic, cracked black pepper, kosher salt, and EVOO, rubbed for 3 hours ahead of grilling. About 135* medium IT. Plated with sweet tater fries and risotto. Pretty durn tasty. 
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    A favorite of mine. Curious what you’re achieving with your cooking method that differs from a regular felt line direct cook?  Thanks. 
    Sandy Springs & Dawsonville Ga
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  • 500
    500 Posts: 3,194
    Brent, Probably could have achieved the same results going direct, but I thought that I'd burn the garlic and rosemary crust before they were finished.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Plutonium
    Plutonium Posts: 231
    Looks awesome! Where's the sliced picture?!?!

    Are these the Australian sourced ones from Costco?
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • 500
    500 Posts: 3,194
    Sorry I didn’t include a sliced pic. SWMBO always gives me the look when I take pics especially at the table. These racks are from Aussie land but from Sam’s. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Toxarch
    Toxarch Posts: 1,900
    Looks good.
    If you want to prevent the black stuff from coming out the ends of the bone, cover the bones in foil while cooking.
    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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  • cssmd27
    cssmd27 Posts: 345
    A 1000 ways to skin a cat.  We did our normal cook of the same tonight with a completely different tactic.  I go raised, direct at about 300-325, flipping about every 5 minutes until close to 120.  I gradually open the vents along the way and in the end sear a bit at higher temps (375-400) toward the end.  Usually 20 minutes total or so.  I use just porcini salt.  Turns out great for us, and very simple.

    Yours looks great too!  Wish we had a money shot!  (But, I'm guilty of never posting any pics, so I can't whine too much.)
    Dallas (University Park), Texas
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