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

Rack of Lamb Recipe / Advice

Mo Daddy
Mo Daddy Posts: 37
edited November -0001 in EggHead Forum
I'm cooking my first rack of lamb this weekend and couldn't find a good recipe while doing a quick search on the forum.

Anyone have a good recipe / marinade? What temperature do I pull for medium? I think the rack is only 2 pounds.

Thanks in advance for the help.

Mo Daddy
Arlington Heights, IL
· Share on FacebookShare on Twitter

Comments

  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    From my database:

    Trader Joe’s Seasoned Frenched Rack of Lamb ($10.99/lb)
    Set at RT for 2-3 hrs; starting temp 71°; seared at 650° 2 min/side; pulled from SmBGE; brought temp of Egg to 370° during which temp of roast went up to 98°; after sear put in platesetter with drip pie pan; this brought Egg to 340°-350°’ roasted for 19 min; pulled from Egg at 127°; rested 18 min prior to cutting during which temp went to 132°
    Conclusions: Absolutely wonderful med-rare; Teri said maybe a little more cooking but I think it is right on.
    · Share on FacebookShare on Twitter
  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Check out the Recipes section of my website for Macadamia Nut Encrusted Rack of Lamb. You could use any nuts you wanted, probably. Very tasty:

    macnutlamb10.jpg
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    Dizzy Pig BBQ owner and egghead extraordinaire, Chris, has a killer Rack of lamb recipe on his website.

    This is my go-to recipe for my favorite protein:

    Dizzy Pig Rack of Lamb a la Chris Capelle

    72d78d0d.jpg

    This time with stir fried haricot vert and sherried sauteed mushrooms. For medium, take the rack to an internal of 135º-140ºF and let rest for 10-15 minutes. Mid-rare is my preference, especially with rack of lamb. Lean toward the lower number to truly enjoy this cut. Overcooked, it starts to toughen up rapidly.

    Cheers,

    42334510.jpg

    Joe
    · Share on FacebookShare on Twitter

Categories