SmokinAl
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So we were looking thru the freezer a couple of days ago & found a WFF Frenched rack of lamb. I guess I must have bought it a couple of years ago and just forgot about it. So I found this marinade recipe:
I mixed it up, and spread it all over the lamb. (I decided not to do any trimming, even though the recipe said to trim off all the fat & silver skin). Then into a vac bag & refrigerate for 24 hours.
Next day, out of the bag, cross hatch the fat, and add some compound butter to the top.
Next stop, R/T
Have the R/T set to 180.
It took about 2 1/2 hours to reach an IT of 125, at that point I took it out & got the Genesis going for the sear part.
In the meantime, Judy was making garlic bread & garlic mashed potato’s. Here she is resting for a few while the Genesis gets up to temp.
Love these sear grates!
Plenty of flair-ups even with the sear grates on.
Had to put a bit of a sear on the bone side too.
This roast just looks fantastic, BTW (never did one of these before, so I’m flying by the seat of my pants).
8 bone roast cut in half (2 night’s meals).
Dinnertime! Lamb, garlic bread, garlic mash, and I like a bit of lemon on my lamb.
This was a very easy to prepare & simple meal. This was the first rack of lamb that I have ever had, and I must have got a good deal on it because I was going to order a couple more until I saw the price. Honestly this was one of the best meals I have made in a long time. The lamb just melted in your mouth, it was more tender than a filet, but had the flavor of a ribeye. Best part is we get to do it again tonight.
Thanks for stopping by!
Al
I mixed it up, and spread it all over the lamb. (I decided not to do any trimming, even though the recipe said to trim off all the fat & silver skin). Then into a vac bag & refrigerate for 24 hours.
Next day, out of the bag, cross hatch the fat, and add some compound butter to the top.
Next stop, R/T
Have the R/T set to 180.
It took about 2 1/2 hours to reach an IT of 125, at that point I took it out & got the Genesis going for the sear part.
In the meantime, Judy was making garlic bread & garlic mashed potato’s. Here she is resting for a few while the Genesis gets up to temp.
Love these sear grates!
Plenty of flair-ups even with the sear grates on.
Had to put a bit of a sear on the bone side too.
This roast just looks fantastic, BTW (never did one of these before, so I’m flying by the seat of my pants).
8 bone roast cut in half (2 night’s meals).
Dinnertime! Lamb, garlic bread, garlic mash, and I like a bit of lemon on my lamb.
This was a very easy to prepare & simple meal. This was the first rack of lamb that I have ever had, and I must have got a good deal on it because I was going to order a couple more until I saw the price. Honestly this was one of the best meals I have made in a long time. The lamb just melted in your mouth, it was more tender than a filet, but had the flavor of a ribeye. Best part is we get to do it again tonight.
Thanks for stopping by!
Al
