Cherry wood roasted Rack of Lamb

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civilsmoker

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Jan 27, 2015
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Ok the boy has never had lamb and wanted to give it a try. So he picked out a couple of racks to roast up. I’ve never done a rack of lamb before so the pressure was on!!!

So I seasoned them up with SPOG (heavy)
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Starting a chimney of coals in the X-Fire Grill.
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On they go over a few cherry wood splits....
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Closing up the “wood fired oven”
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The wife’s red wine balsamic reduction. 2c wine, 1c balsamic, 1/3c sugar, shallot, cracked pepper, fresh thyme, fresh Rosemary, and a pinch of salt......ok this stuff is crazy good!
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Just a progress shot when I flipped the racks when they hit IT 90.
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Pulled them to rest at IT 140
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Ok the nerves were tense for the cut.....oh what a relief!!!
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So the dinner plate, matched up with some Yukon gold garlic mash, dusted with fresh chopped herbs & my wife’s hand made caesar
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Bam Lamb Money!
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I can’t believe I’ve never done this before.

Thanks for viewing.
 
Looks beautiful and the sauce sounds killer good

Thanks jcam! The sauce is rustic so it pairs very nicely with the lamb, I’m positive this will become a menu item for the house!
 
Looks wonderful. I have a couple racks in the freezer and I will definitely be following your lead!
 
Looks wonderful. I have a couple racks in the freezer and I will definitely be following your lead!

Thanks Omni! It was rather tasty!

We eat lots of beef so this will be a nice rotation in the menu. The sauce is also perfect for pork and red beef!
 
Yum yum yum! That glaze looks amazing! Those racks looked amazing! Hell the whole post looks amazing! Great job!
 
Yum yum yum! That glaze looks amazing! Those racks looked amazing! Hell the whole post looks amazing! Great job!

Thanks Sowsage! I’ve been in a food coma all night! The fire sear added a nice roasted flavor as if it wasn’t packed with enough flavor!

Beautiful !! I stared at that money shot for like 5 minutes. :emoji_thumbsup::emoji_thumbsup:

Thanks Jax! I’m still in shock that they turned out soooooo goood!! I’ve had lots of lamb at high end places but never with a balsamic reduction....I have to say it’s MADE for lamb!
 
Very nice cook. Lamb looks great.

Thanks pc! I’m really enjoying experimenting with the whole fire roasting technique! It seems to create an nice blended smoke flavor mixed with the sear flavor. It’s also rising to the top as one of my favorite ways to cook.
 
That lamb almost looks to dang good to eat!!! Great job.

Point for sure
Chris
 
That lamb almost looks to dang good to eat!!! Great job.

Point for sure
Chris

Thanks Chris....it “did” look good till it was devoured! All I herd from the boy was growling as he feasted.... LOL

Thanks for the like wimpy & Jabiru!!

Jabiru thanks for the din din as the lamb was from Aus!
 
Cooked to perfection it looks to me. Like.

Thanks kit! Since this was my first time cooking a whole rack I was keeping a close eye on it. It did get a bit more char on it than I wanted but in the end that actually added to the flavor profile.

I’m just glad my wife is awesome at sides cause cooking over an active fire can be tricky.....and therefore require more attention..... it’s more than just watching the temp graph on the inkbird.
 
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Leftovers!

Ok for the reheat I didn’t want to kill the tender texture so did a soft heating. Sliced them and covered them in the sauce and wrapped them in double layer foil.
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Slowing warmed them till they were 130 then Pulled them.
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Plated with fresh herbs!
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Yum yum yum!
 
Holy Smokes BATMAN!! Doesn't get any better than that. Very nice looking lamb!

Thanks hawg! It’s a bucket list meal! LOL....

My advice when you try it is to use a very good probe cause it goes from 115 to 140 in a blink of and eye!!
 
Thank you for posting this. It has gotten me to consider doing a rack of lamb instead of smoking more fish. I mean "enough already". Very nice post.
 
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