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Lamb love...

JohnEggGio
JohnEggGio Posts: 1,430
in EggHead Forum
Hadn't had lamb in quite a while so grabbed a rack at Wegman's (shoulda looked at the price - was darned expensive).  A little evoo, salt, pepper and a light sprinkle of rosemary.  Dropped on the egg at about 450 - many flips and turns over about 12 minutes.  Served with roasted then mashed (with unsweetened apple sauce) sweet potatoes.  Sorry, no plated pics - was too hungry...  

Let all lump burn-off overnight - doing 2 pork shoulders tomorrow- want to start with a clean egg.



Maryland, 1 LBGE
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Comments

  • dbCooper
    dbCooper Posts: 2,678
    Very nicely done.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • dmchicago
    dmchicago Posts: 4,519
    Love it!

    We have so many Lamb recipes that are non-Egg that my wife loves, it's hard to convince her to let me Egg a rack.

    Nice work!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • lousubcap
    lousubcap Posts: 36,872
    Big fan of lamb and you did that rack quite proud.  Nailed it.
    @dmchicago - just do it one time.  You will put the BGE cook at the top of the rotation.  
    Here's one winner for me: (consider the source  B) )

    Rack of Lamb (Simply Recipes)  Cook time 25-30 Mins (to 130*F) at around 350-375*F raised (felt level) direct

    Ingredients

    ·       1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)

    For each rib rack:

    ·       2 teaspoons chopped fresh rosemary

    ·       1 teaspoon chopped fresh thyme

    ·       3 cloves garlic, minced

    ·       Salt

    ·       Pepper

    ·       2 Tbsp olive oil or more to make a good paste.

    1 Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

    Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

    Marinate in the refrigerator overnight, or for a few hours.  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,657
    dmchicago said:
    Love it!

    We have so many Lamb recipes that are non-Egg that my wife loves, it's hard to convince her to let me Egg a rack.

    Nice work!

    i see the center cut lamb chops alot in the managers special bin, i buy them all. start her off with a simple inexpensive center cut lamb chops with a good char
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    edited September 2020
    Thanks for the nice comments.  One thing missing was a gremolata - had considered mixing it up, subbing mint and basil for parsley, but I ran out of energy...

    @dmchicago. The egg and lamb are a perfect pairing - a must do!
    Maryland, 1 LBGE
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