Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Reverse seared rack of lamb

etherdome
etherdome Posts: 471
edited March 2020 in EggHead Forum
Went out of my wheelhouse this past weekend and purchased two racks of lamb from Costco . Never cooked lamb before and truthfully haven’t eaten much lamb in my life.  After researching the forum and surveying friends I decided on a reverse sear.  Seasoned similarly  to how I do rib roasts with olive oil , equal parts salt/pepper and smeared with fresh rosemary and minced garlic.  Heated egg to 250. No wood added. Just the lump.  Indirectly, I took  the internal temp to around 130 (hour) and removed from Egg. Final touch was a direct flaming sear for about one minute per side.  The results were great!!  I’ll definitely be doing this again! Thanks for looking.    Everyone take care of yourselves and reach out to those in need right now and don’t hoard ! 
Upstate SC
Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
· Share on FacebookShare on Twitter

Comments

  • 1voyager
    1voyager Posts: 1,157
    Outstanding!
    Large Egg, PGS A40 gasser.
    · Share on FacebookShare on Twitter
  • Griffin
    Griffin Posts: 8,200
    Those look great. I have to admit I've never cooked a rack of lamb in my life. I have no idea why. I just don't think about buying lamb. After seeing yours, I might need to change that. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    · Share on FacebookShare on Twitter
  • etherdome
    etherdome Posts: 471
    Griffin said:
    Those look great. I have to admit I've never cooked a rack of lamb in my life. I have no idea why. I just don't think about buying lamb. After seeing yours, I might need to change that. 
    I was the same way. My 94 year old aunt who LOVES lamb talked me into it . No regrets . Admittedly , I like beef more but it was delicious . 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
    · Share on FacebookShare on Twitter
  • td66snrf
    td66snrf Posts: 1,838
    Your cook looks impressive. I cook lamb regularly but I  must admit that I  usually do loin chops. They are like a small porterhouse. I guess I'm too cheap for the rack.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    Great cook right there.  Congrats on making the leap.  Nailed it.  Money shot tells the story!  
    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.  
    · Share on FacebookShare on Twitter
  • Cmyachtie
    Cmyachtie Posts: 101
    Great job there, have done a few like that always turn out great, now I do them in SV instead of the reverse.....guess it’s still actually a reverse sear lol.
    MMx, my not so large BGE
    Genesis E330 gasser 
    WiFi ANOVA SV
    Halifax, Canada
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    I love lamb and I'd hit that hard.
    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
    · Share on FacebookShare on Twitter
  • eggnewtoy
    eggnewtoy Posts: 497
    Looks great and will be trying this soon on rotisserie.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


    · Share on FacebookShare on Twitter
  • billyray
    billyray Posts: 1,277
    Love rack of lamb. Here's some I did awhile back.

    These 2 racks were a combining of a few different recipes. First marinated in a home made Italian dressing, then made Emeril's mustard crusted rub. Cooked at 350 direct until 130 IT. Seared for a couple of minutes and then sliced with APL's board sauce.

    Rack of Lamb
    Ingredients
    • 1 rack of lamb, trimmed (about 1 1/2 pounds)
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoons vegetable oil
    • 2 tablespoons Dijon mustard
    • 2 teaspoons minced garlic
    • 1/4 cup seasoned bread crumbs
    • 1 tablespoon grated Parmesan
    Combine all to make a paste and rub on the rack.

    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    td66snrf said:
    Your cook looks impressive. I cook lamb regularly but I  must admit that I  usually do loin chops. They are like a small porterhouse. I guess I'm too cheap for the rack.
    Think you will find that rack is less expensive than loin chops.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • scdaf
    scdaf Posts: 177
    jtcBoynton said:
    td66snrf said:
    Your cook looks impressive. I cook lamb regularly but I  must admit that I  usually do loin chops. They are like a small porterhouse. I guess I'm too cheap for the rack.
    Think you will find that rack is less expensive than loin chops.


    Safeway frequently has lamb loin chops for $5/lb.  Never see rack for less than double that, usually closer to triple.
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Prices vary quite a bit over time and location. This current week average loin chops were about 50 cent per pound more than racks (according to USDA stats).

    I have never seen loin chops that cheep. Snatch them up and load up the freezer.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,817
    great looking cook!
    Bookmarked
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Wow! My old man would love that cook. He’s a rack of lamb fiend. Bravo! @bgebrent is smiling down on you for sure. 
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    billyray said:

    This is beautiful!
    If I get sick, I’m going to hang this photo  bedside along side photo of Elizabeth Hurley for inspiration!
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • 500
    500 Posts: 3,183
    Thread re-hash;  I needed a refresher on rack of lamb. Got 4 New Zealand racks trimmed and seasoned and sealed last night. Easter late lunch planned  
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    @500 -all will be eating quite well later today.  As above, 130*F is the perfect finish temp.  Enjoy.  
    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.  
    · Share on FacebookShare on Twitter
  • 500
    500 Posts: 3,183
    Thanks Lou. Happy Easter. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    Nice @500 ! I have something similar planned. 

    Hope y'all are having a great Easter weekend. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    @Seymour_Smoke - a cook of beauty right there.  
    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.  
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,943
    All these look mighty fine!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,355
    Perfection 😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • MeatSmokeFire
    MeatSmokeFire Posts: 7
    Another great way is to cook the rack directly on the ConvEGGtor with the legs down. This renders the fat, crisping it up, while roasting the lamb. It's always a winner here. 


    Help yourself to our recipes designed for the Egg at https://meatsmokefire.co.uk.

    Follow us @meatsmokefire
    · Share on FacebookShare on Twitter

Categories