rack of lamb

fishlessman said:

SonVolt said:

I love me some rack of lamb. Takes all the garlic and rosemary you can throw at it.  The fat on Lamb can flare up something fierce so be mindful of how you sear. I get the best results going with a direct low 'n slow and searing at the end if enough color didn't develop. Baste frequently with evoo/garlic/rosemary to get good controlled flareups. 

when you do the reverse sear do you take it off below 120, rest, then a quick sear

poster said:

I had really good results in the sous vide for only a couple hours at 132, then a quick sear. I just used simple salt, pepper and rosemary for seasonings. A chimichurri would go well too. I would imagine a reverse sear would get the same results. Remove a lot of the fat as they are usually small and you won't have long enough to render much of it

fishlessman said:

Sea2Ski said:

Fish, how have you not done a rack of lamb yet????  

As stated above, salt pepper garlic and rosemary. If you have DP red eye express, they nailed it perfectly for lamb.
Indirect at 225 then 500f indirect sear just before serving. I catch the lamb fat. I do not like the smell or flavor of the lamb fat falling on the coals. 
Serve over grits or polenta ( these were garlic rosemary infused grits.)

what ive noticed is they part the legs to the local supermarket and the rack to the higher end store, i tend to cut the leg into kabobs and get a few meals. those racks are pricey for their size (web says it serves 4, hows that even possible   )