Mark In The Pit
Knows what a fatty is.
[ame]https://youtu.be/f-uXGa4dr3g[/ame]
Reverse Seared Frenched Rack Of Lamb
Ingredients:
Rack of Lamb
Fancy Mustard
Thyme
Rosemary
Parsley
Basil
Garlic Powder
Pepper
Salt
Method:
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
Reverse Seared Frenched Rack Of Lamb
Ingredients:
Rack of Lamb
Fancy Mustard
Thyme
Rosemary
Parsley
Basil
Garlic Powder
Pepper
Salt
Method:
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
Last edited:
