Friday night, the Missus called me from the market and asked if I wouldn't mind having rack of lamb for dinner. It's been a while, so I replied with an enthusiastic "Yes!".
After removing the membrane from behind the ribs, I created a rub paste of olive oil, sea salt, black pepper, crushed garlic, and rosemary, like I often do. This time, I thought I would enhance the flavor profile a bit, so I added a bit of Rub Company BBQ seasoning to the mixture, then applied it generously to all surfaces:
Fired up the Oval for the usual indirect cook, and added a chunk of pecan:
I then put the rack on the cool side to cook indirect:
When the meat was about 80% to temp, I moved it to the hot side to help create some crispy goodness:
When the internal temp hit about 140, I pulled it and let it rest:
After resting for about 10 mins, we sliced it:
The lamb was perfectly done, incredibly moist, and super delicious!
After removing the membrane from behind the ribs, I created a rub paste of olive oil, sea salt, black pepper, crushed garlic, and rosemary, like I often do. This time, I thought I would enhance the flavor profile a bit, so I added a bit of Rub Company BBQ seasoning to the mixture, then applied it generously to all surfaces:
Fired up the Oval for the usual indirect cook, and added a chunk of pecan:
I then put the rack on the cool side to cook indirect:
When the meat was about 80% to temp, I moved it to the hot side to help create some crispy goodness:
When the internal temp hit about 140, I pulled it and let it rest:
After resting for about 10 mins, we sliced it:
The lamb was perfectly done, incredibly moist, and super delicious!
