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Marinated Lamb Rack

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bgebrent
bgebrent Posts: 19,636
in Lamb
Coincidental to fish’s post as we have lamb regularly.  Marinated in fresh oregano, rosemary, lemon thyme and garlic.  A squeeze of lemon in the last 30’.  Raised direct 475.  Rosemary roasted red taters finished with parm reg and N’s Greek salad and her Greek dressing.  Go Cats.






Sandy Springs & Dawsonville Ga
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Comments

  • lousubcap
    lousubcap Posts: 32,336
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    Great cook with the lamb as always. My kind of finish temp. 
    BTW- when do you next wrestle with those friggin lamb ribs?  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bgebrent
    bgebrent Posts: 19,636
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    lousubcap said:
    Great cook with the lamb as always. My kind of finish temp. 
    BTW- when do you next wrestle with those friggin lamb ribs?  =)
    Cap, my next turn on those will be a coarse grind burger.  Not sure when.  But still will play with the ribs as a primary.  Thanks.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 32,336
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    I'm gonna give the straight-up ribs one more try.  I am not expecting any break-thrus but at least I will have one less to mess with down-stream.  Definitely a challenging cook, not so for the flavor but to get enough fat to render to enjoy.  At least that's my pedestrian take. 
    Big ball-game Sat...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bgebrent
    bgebrent Posts: 19,636
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    @fishlessman
    Sandy Springs & Dawsonville Ga
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  • Hans61
    Hans61 Posts: 3,901
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    Nice plate man!
    “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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  • SciAggie
    SciAggie Posts: 6,481
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    That looks delicious. 
    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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  • nolaegghead
    nolaegghead Posts: 42,102
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    Nice rack.  cooked em really hot and quick, looks like 
    ______________________________________________
    I love lamp..
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  • blasting
    blasting Posts: 6,262
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    Very nice meal Brent

    Phoenix 
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  • bluebird66
    bluebird66 Posts: 2,727
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    That's a great looking meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • thetrim
    thetrim Posts: 11,357
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    They look great and congrats on the dUKe win last night!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • johnmitchell
    johnmitchell Posts: 6,570
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    Very nice Brent.. Awesome looking meal
    Greensboro North Carolina
    When in doubt Accelerate....
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  • pgprescott
    pgprescott Posts: 14,544
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    Nom nom 😋 
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  • smokingal
    smokingal Posts: 1,025
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    Opa!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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