- Joined
- Jan 3, 2014
- Location
- Detroit...
Lamb tends to be to expensive round to to eat on a regular basis. Still that is no excuse for not having done a rack of lamb before. Wow was it good. Looks like ive been missing out all these years....stands up to any steak.
I got some good ideas here from the brethren and went with a variation of titch's honey mustard glaze reverse seared on the akorn.
I took the rack to 135 and rested while the coals got hot for the sear.
Looks a little red from the lighting but it was cooked to a nice pink in the interior
They may be expensive but i recommend you give one a try
I got some good ideas here from the brethren and went with a variation of titch's honey mustard glaze reverse seared on the akorn.
I took the rack to 135 and rested while the coals got hot for the sear.
Looks a little red from the lighting but it was cooked to a nice pink in the interior
They may be expensive but i recommend you give one a try