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Temp for rack of lamb? (real time help please)

CT GrillguyCT Grillguy Posts: 149
edited 3:58AM in EggHead Forum
Have two racks tied in a crown roast. What temp would you roast them at indirect? I was thinking 400 but didn't want to go too high.


  • stikestike Posts: 15,597
    CT Grillguy,
    rack of lamb LOVES 400,as long as you like rare.[p]if they are trimmed and don't have that thick layer of fat, they'll cook fast as long as "done" to you is 130-135.[p]can't give you a definitive, but it certainly won't be an hour and a half.[p]toss the thermo in the meat, put it on at 400, 450, and keep an eye on it. take it off at 125-130 if you want 130-135. the trimmed (i.e. frenched) racks are small and will continue to rise after taking them off, but they won't go another 10 degrees if i remember correctly.[p]

    ed egli avea del cul fatto trombetta -Dante
  • CT Grillguy,[p]I do them indirect 350-375, pull around 135-140. Just pulled a boneless leg of lamb, 325 indirect. 1 hour 20 minutes. about 145F. thick

  • stike,[p]Thanks guys,[p]We like them on the rare side. There is a bit of fat on the inside of the circle, so perhaps a quick flash of direct heat at the end to crisp that up a bit. Probably shouldn't bother with the crown but I want it to look fancy!
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