Author Topic: RACK OF LAMB  (Read 550 times)

Buck

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RACK OF LAMB
« on: May 15, 2017, 02:15:54 PM »
Smoked Rack of Lamb with Grilled Crust - Served with Balsamic Vinegar and Mint Sauce dips on the side

We have a new Gold Medalist in my brief career as an S1 smoker!

RACK OF LAMB

Specs...
Took Costco ROL out of fridge cut out of vacuum sealed packing.
Patted bone dry.
Removed silver skin membrane on bone side.

Rub...
Olive Oil
Salt
Pepper
Granulated Garlic
Rosemary

Smoker...
S1 set to 225F
Fat side down top rack
3 ounces of Wild Black Cherry wood chunks
Took off at 115F and rested naked outside 70F day next to grill
Rested for 5 minutes while gas grill warmed up

Grill...
Warmed up to 550F
Placed on grill grates bone side up (fat side down)
Placed aluminum foil right on grate underneath bones to prevent bone incineration
Rotated ROL every 2-3 minutes until all of meat had a nice char
MAKE CERTAIN TO GRILL WITH THE COVER OPEN
NOTE: if you close the cover on your grill you will burn the ROL crust the gasser flames LOVE them some ROL fat

Rest...
On the counter naked for another 7 minutes

Service....
Cut single bones
Served with Mint Sauce on the side
Served with Balsamic Vinegar on the side
Temp after rest, right before cut and serve was 126F which is perfect for RARE - the ONLY WAY to eat Rack of Lamb
ELITIST NOTE: For all you Anarchists anti-traditionalists out there, you can adjust cook time up before pulling it off the smoker....I would just advise that you can always put it back on the grill, smoker, oven if it's not done to your liking but you can never bring that luscious pink goodness back once you enter the UGLY GRAY ZONE  >:()

Wonderful smokey taste.  PERFECT crust char from the gas grill folks, the best char I've ever achieved on ROL.  Absolutely incredible.

A MUST TRY



« Last Edit: May 15, 2017, 03:10:14 PM by Buck »
Buck
Chicago, IL

old sarge

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Re: RACK OF LAMB
« Reply #1 on: May 15, 2017, 03:12:13 PM »
Looking real good Buck. You keep this up and you'll be looking for a larger smoker.
David from Arizona
SI 3D
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber kettle
Ducane Meridian 42 inch Grill
US Army 70 - 95

grconner

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Re: RACK OF LAMB
« Reply #2 on: May 16, 2017, 08:03:13 AM »
How long was it in the smoker?  I'm trying to get a feel for cooking times.

Buck

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Re: RACK OF LAMB
« Reply #3 on: May 16, 2017, 10:37:58 AM »
I went by Internal Temperature and not by time but I would estimate maybe
1 hour 15 minutes or so.
Buck
Chicago, IL

Buck

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RACK OF LAMB
« Reply #4 on: June 03, 2017, 04:18:02 PM »
Made two separate helpings of this lamb yesterday and followed the recipe above exactly.  Was the hit of my party.
« Last Edit: June 03, 2017, 09:25:36 PM by Buck »
Buck
Chicago, IL