Cooked a rack of lamb on the kettle yesterday for the first time.
Marinated for about 6 hours, then slow smoked for about 45 minutes at 240° until IT reached 115°. Then took it off and let it rest for about 15-20 minutes while I got a super hot coal bed. Then finished off over direct heat until IT reached 128°.
I was very happy with the results and will be doing this again.
by Seasoned_By_Smoke
17 Comments
That looks spectacular!
That looks superb. Well done OP
Had you led with that 4th photo would’ve guessed that lamb would be a ball of black. Nicely done! Looks delicious
We got a regular Gordon Ramsay over here! Seriously dude, you nailed it.
Looking good! What’s did you throw in your marinade?
Nailed it! Looks delicious.
Very nice work.
Oh, I should also mention, don’t sleep on Aldi’s.
This rack of lamb was a total of $27 ($9.99/lb) out the door and it was already French trimmed. Their lamb is also from Australia, which from what I’ve read, is preferred over US lamb.
I’m very particular about rack of lamb, and this looks magnificent! Great job!!
That looks awesome, great job. I need to find where to buy this to try myself
I let out an audible and very sexual moan when I saw that first picture 🥵 that looks phenomenal!
LAWD
Bomb
Looks amazing. Does that mean you cooked in foil for 6 hours? Or just on very cool side? What temp?
Wow wow wow 🤩 superb job
That looks insanely good
Very nice work!