whiskeynwine Posted January 3, 2011 Posted January 3, 2011 My New Years Day was spent watching football and grilling. Did Domestic Rack of Lamb, sorry New Zealanders, and cheese stuffed peppers. Those racks totaled about 8.5 lbs. [atta c hment=11429:P1020009.JPG]
ckearns Posted January 3, 2011 Posted January 3, 2011 Lamb looks like it turned out quite well. Fantastic!
fred170 Posted January 3, 2011 Posted January 3, 2011 I'm headed over for leftovers.....I'll bring the cigars
ZAZ Posted January 3, 2011 Posted January 3, 2011 All of that looks amazing. Thanks for sharing the pictures!
CanuckSARTech Posted January 3, 2011 Posted January 3, 2011 Looks beautiful. Feel free to FedEx me the leftovers!
Rogers72 Posted January 5, 2011 Posted January 5, 2011 Lamb is one of my favorites! Care to share exactly how you prepared it?
whiskeynwine Posted January 5, 2011 Author Posted January 5, 2011 Rogers72, its a very simple method. Trim the fat cap to about 1/4 inch. Removing completely exposes too much meat and can cause it to dry out. First step in the seasoning process is to rub both sides with fresh chopped garlic. Then I make a simple rub of fresh rosemary, thyme, salt, and pepper. Mist with a little oil so the rub sticks and season both sides of the racks. Cook on the grill, (medium heat) keeping an eye out for flare ups from the fat. Cook to an internal temp of 140 then remove and cover to let rest. I wrap the bones with foil for most of the cooking time to prevent burning. These racks took about 40 min to get to temp. After resting the temp rose to 150 which is perfect for lamb.
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