Yesterday I spotted something unusual at my local Ralph's - a nice sized rack of lamb that was domestic, as opposed to the usual New Zealand variety. Given that it was also 30% off, I decided to give it a try.
Here's what I did: I made a paste of olive oil, chopped garlic and rosemary, plus some sea salt and black pepper, and rubbed it on the rack, and let it marinate for about 3 hours. After pulling it out of the marinade, I sprinkled some Rub Company Original on it:
I cooked it indirect with high heat (about 400 degrees) along with a few chunks of pecan for smoke. This is how it looked when it was cut:
Despite the fact that it was a tad overdone ( I got sidetracked with a phone call at the end of the cook and should have pulled it at 145 degrees as opposed to 150 ish) it was the most amazing rack of lamb we're ever eaten. Completely fork tender.
If I had known it was going to be THIS good, I would have bought every last one of them!
Here's what I did: I made a paste of olive oil, chopped garlic and rosemary, plus some sea salt and black pepper, and rubbed it on the rack, and let it marinate for about 3 hours. After pulling it out of the marinade, I sprinkled some Rub Company Original on it:
I cooked it indirect with high heat (about 400 degrees) along with a few chunks of pecan for smoke. This is how it looked when it was cut:
Despite the fact that it was a tad overdone ( I got sidetracked with a phone call at the end of the cook and should have pulled it at 145 degrees as opposed to 150 ish) it was the most amazing rack of lamb we're ever eaten. Completely fork tender.
If I had known it was going to be THIS good, I would have bought every last one of them!
