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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-28-2017, 08:36 AM   #1
Mark In The Pit
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
Default Reverse Seared Frenched Rack Of Lamb

Reverse Seared Frenched Rack Of Lamb


Rack of Lamb
Fancy Mustard
Garlic Powder

Remove excess fat and membrane from the lamb. Rub all ingredients on lamb and pat firmly to make sure they stick. Set smoker / grill to 250°F with heat only on one side. Place lamb away from direct heat for the first part of the cook. We are looking for an internal temp of around 120°F before pulling the lamb to let it rest.

Once internal temp is reached remove from heat and let rest a few minutes before pulling the probe. Increase temp of the direct heat side to around 500°F.

Place the lamb directly over the heat. Turn approximately every 60 seconds or until desired sear is reached. Take care not to over cook during this portion of the cook.

Once done slice between the bones and enjoy :)
Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker

Last edited by Mark In The Pit; 08-28-2017 at 08:37 AM.. Reason: emphasis
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frenched, rack of lamb, reverse sear

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