My wife picked up a rack of lamb from Trader Joe's over the weekend, so I decided it was a great idea to smoke it while I had other things to do last night.
First, put my favorite "lamb rub" on it, Penzey's Bicentennial rub.
I smoked it at 250-275 until an internal temp of 150F. Here they are out of the smoker:
I like a little "sear" on my rack, so I foiled the ribs, and fired up the toaster/convection oven to 425F.
In the mean time...prepare the sides:
Some red onion sauteed in olive oil with Japanese brown rice I had previously cooked for something else.
The soycatash as a veggie:
Sides are coming along, oven is ready...let's cut up the rack.
Just a few minutes is all it takes...flip them, and sear the other side:
The final presentation:
Yep...it was tasty!!!
First, put my favorite "lamb rub" on it, Penzey's Bicentennial rub.
I smoked it at 250-275 until an internal temp of 150F. Here they are out of the smoker:
I like a little "sear" on my rack, so I foiled the ribs, and fired up the toaster/convection oven to 425F.
In the mean time...prepare the sides:
Some red onion sauteed in olive oil with Japanese brown rice I had previously cooked for something else.
The soycatash as a veggie:
Sides are coming along, oven is ready...let's cut up the rack.
Just a few minutes is all it takes...flip them, and sear the other side:
The final presentation:
Yep...it was tasty!!!
