or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Lamb › Oak smoked fennel, rosemary, and garlic crusted rack of lamb...
New Posts  All Forums:Forum Nav:

Oak smoked fennel, rosemary, and garlic crusted rack of lamb...

post #1 of 9
Thread Starter 
First time cooking a rack of lamb let alone smoking one. The price usually scares me away but I got this 1.25 lb. rack for 7.99 a pound a few weeks back and threw it in the freezer. I have on more in there.. Rubbed it with a paste of fennel, garlic, rosemary, salt, pepper, and olive oil. Indirect setup on the weber. Trying to run as close to 400 degrees as possible. Always forget my drip pan! Threw some oak chips on the coals, waited for some thin blue smoke and then threw them on the grill. Set my maverick to beep at 115 IT and then reverse seared it until it reached 130.





Taste and tenderness were great. Flavor wise maybe one of the best things I have ever cooked. However,...I like my lamb and beef between rare and medium rare and these were a little overcooked for me. The IT rose to 145 while resting. Didn't even tent it with foil. All in all it was a great meal...haha ate the whole rack myself. Days like these I am glad my wife doesn't like lamb. I grilled her some chicken which she enjoyed.
post #2 of 9


 

 

Fine looking plate man!  :drool  I can't eat those green things but the rest looks great  Thumbs Up

post #3 of 9
Thread Starter 
Quote:
Originally Posted by Smoking B View Post

Fine looking plate man!  drool.gif   I can't eat those green things but the rest looks great  icon14.gif

Thanks! Vegetables have grown on me. I am lazy with sides though...most come out of packages or freezer bags..I focus so much on the meat!
post #4 of 9

Wow spectacular! Looks like you nailed it. Now I must try to do the same! Thank you for the great pics!  :drool

post #5 of 9
Quote:
Originally Posted by worktogthr View Post

First time cooking a rack of lamb let alone smoking one. The price usually scares me away but I got this 1.25 lb. rack for 7.99 a pound a few weeks back and threw it in the freezer. I have on more in there.. Rubbed it with a paste of fennel, garlic, rosemary, salt, pepper, and olive oil. Indirect setup on the weber. Trying to run as close to 400 degrees as possible. Always forget my drip pan! Threw some oak chips on the coals, waited for some thin blue smoke and then threw them on the grill. Set my maverick to beep at 115 IT and then reverse seared it until it reached 130.





Taste and tenderness were great. Flavor wise maybe one of the best things I have ever cooked. However,...I like my lamb and beef between rare and medium rare and these were a little overcooked for me. The IT rose to 145 while resting. Didn't even tent it with foil. All in all it was a great meal...haha ate the whole rack myself. Days like these I am glad my wife doesn't like lamb. I grilled her some chicken which she enjoyed.

Dang man, great lookin eats there !! drool.gif That's some fine lookin lamb... love lamb !! Great smoke !! yahoo.gif
post #6 of 9
Quote:
Originally Posted by worktogthr View Post
First time cooking a rack of lamb let alone smoking one.

 

Sure coulda fool me! Looks delicious!

 

Excellent job, congrats!

 

BTW did you French it or did ya get it that way?

post #7 of 9

lamb is my fav!! how was the fennel on them? I usually go evoo rosemary garlic for three days and smoke with apple till rare. fennel sounds interesting now, thanx im gonna try it on the leg I have for this weekend. I could tell you were all busted up to have to eat all that rack by yourself, next time I would b more than happy to help you get rid of them. just saying

post #8 of 9

BEAUTIFUL! 

 

Just absolutely, incredibly, and undeniably, BEAUTIFUL! 

 

Terrific job!

 

And that crusty top in that photo and then the  juicy inside shot? Wow!

 

Just amazing!

 

Cheers! - Leah

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Sure coulda fool me! Looks delicious!

Excellent job, congrats!

BTW did you French it or did ya get it that way?

Thanks Foam! It came frenched. That's something I haven't done yet on my own...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Lamb
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Lamb › Oak smoked fennel, rosemary, and garlic crusted rack of lamb...