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Big Poppa Smokers Presents

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Rack of Lamb

Cooking Grill: MAK 2 Star General
Pit Temperature: 235 & 400
Desired Internal Temperature: 150
Cooking Time: 55 Minutes
Pallets Used: Pellets
Directions:
Washed the rack and carved most of the fat and silver skin off. Made a paste of: 3 cloves fresh garlic minced, 2 TBS fresh rosemary minced, 2 TBS Montreal Steak Seasoning and Johnny`s Garlic Spread Seasoning mixed 50/50, 1 TBS+/- EVOO, 1 TBS+/- white wine then smeared the rack with the paste and put it into a foodsaver bag and sealed to marinate 24 hours but ended up more like 43 hours. The rack went on the MAK at 235* until it reached IT of 110* then it went into the warming tray. Cranked up the setpoint to high until it reached approx 400* then put the rack back on over the FlameZone to get a little crust on it until it reached an IT of 140*. Tented it for 20 mins then sliced. Wow, I gotta do more lamb!!!!!! Fork tender, juicy and infused with fresh garlic, rosemary, white wine and a tender touch of hickory and cherry woods! It was incredible!! Next time: Wait for the FlameZone temp to get to 450-500 before adding the crust to get a deeper carmelization.






Posted on: 2016-03-11 21:15:06 Forum URL:: NO URL