Rack of Lamb on the Big Green Egg
This recipe is simple and quick, lamb can intimidate some people and is a protein that is usually reserved for around holidays. We used our Big Green Egg for this cook and used both the direct and indirect method of cooking. Using only a couple of ingredients these racks of lamb turned out great!
· 2 Frenched Racks of Lamb
· 1/4 Cup of Olive Oil
· ¼ Cup of Spiceology Greek Freak Seasoning (you can certainly use your favorite)
We started our BGE and set it up for direct cooking at 350 degrees, we used pecan wood chunks for the smoke.
While the BGE is coming up to temp, remove any fat and silver skin from your lamb racks.
Coat both sides of the racks with the olive oil.
I then applied my seasoning using a liberal amount on both sides of the lamb racks. I placed the racks on the Egg meat side down for 5 minutes and then turned them a quarter turn for a couple more minutes. I repeated the step on the other side.
I then removed the lamb and set the Big Green Egg up for indirect cooking.
I placed the lamb back on the Egg in the center interlocking the racks with the meat side done.
You want to finish cooking until the lamb reaches 135-145 degrees depending on your desired doneness.
Remove from the BGE and rest for 15 mins and enjoy!
Get you some!
Don't forget to Subscribe to our YouTube Channel for more Videos!
Check us out on the Socials:
Gear:
Javelin Pro Instant Read Thermometer: https://amzn.to/2QtJoRX
Gloves: https://amzn.to/3m0dxXM
Black Gloves: https://amzn.to/3hc5CmA
Mercer Culinary RPX Curved Boning Knife: https://amzn.to/2EUEFqr
Greek Freak - Mediterranean Blend - All Purpose Greek Seasoning https://amzn.to/2LhCCiM
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you. This helps support BigDaddysBBQpit, which will allow us to continue to make videos like this.