Started my Saturday with a trip to Lowe’s. I decided it was time to replace my old standby Weber kettle... It has provided me with a decade of hassle free bbq, and owes me nothing.
My GF and I were at our local butcher a few weeks back, and we noticed they had locally sourced American lamb. Generally, I haven’t been a fan of lamb until recently. This would prove to be my 3’rd ever go with lamb. The first 2 times were cooked in the oven, low and slow... Then seared in a ripping hot cast iron skillet. Both times were fantastic, no complaints. This time, I wanted to take it to the next level and BBQ. All I can say is WOW! Just over the top... better than ANY steak I’ve ever had... Enjoy!
Started off with a whiskey, of course
Trimmed up the fat, and cleaned up the bones some. Cut rack into 2 bone pieces.
Marinated in garlic, rosemary, salt and pepper, and oil for 4 hours.
Put the on the grill, indirect and low temperature until 115 internal.
Ramped up the coals and seared (cold grate method) for 1 minute a side. Finished indirect until 130 internal.
The final product... Absolutely, amazing!
My GF and I were at our local butcher a few weeks back, and we noticed they had locally sourced American lamb. Generally, I haven’t been a fan of lamb until recently. This would prove to be my 3’rd ever go with lamb. The first 2 times were cooked in the oven, low and slow... Then seared in a ripping hot cast iron skillet. Both times were fantastic, no complaints. This time, I wanted to take it to the next level and BBQ. All I can say is WOW! Just over the top... better than ANY steak I’ve ever had... Enjoy!
Started off with a whiskey, of course
Trimmed up the fat, and cleaned up the bones some. Cut rack into 2 bone pieces.
Marinated in garlic, rosemary, salt and pepper, and oil for 4 hours.
Put the on the grill, indirect and low temperature until 115 internal.
Ramped up the coals and seared (cold grate method) for 1 minute a side. Finished indirect until 130 internal.
The final product... Absolutely, amazing!
