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Author Topic: Rack of Lamb, a different approach  (Read 1344 times)

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Offline akjeff

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Rack of Lamb, a different approach
« Reply #-1 on: April 01, 2018, 11:21:55 PM »
We did a rack of lamb in the 2 Star, and it was A+!
Hope everyone had a great day. Incredible warm, sunny spring day here. Drinking wine in a t-shirt on the deck while doing this cook!

Started out by splitting the rack in half(4 ribs each), and vac packing them in a paste of rosemary, thyme, garlic, EVOO, a splash of balsamic vinegar, juice of half a lemon, and S&P. Let them marinade in that overnight.

Put them on the upper rack on "SMOKE" until 115-120F internal, and then moved them into the warming box while the temp came up to "GRILL". Seared them for about 4 minutes on the meaty side, and a minute or 2 on the bone side.

Meanwhile, my bride made the sides. A puree of steamed celery root, cauliflower, and garlic. stirred in some goat cheese, sour cream, and butter at the end. Along with some peas on the side as well.

Fantastic! She almost NEVER eats with her fingers. About halfway through the first rib, she was gnawing away! :)

Jeff
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Offline sparky

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Re: Rack of Lamb, a different approach
« on: April 01, 2018, 11:34:32 PM »
That looks fantastic.  Nice cook partner.
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Offline TentHunteR

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Re: Rack of Lamb, a different approach
« Reply #1 on: April 01, 2018, 11:55:54 PM »
Awesome cook!

The celery root-cauliflower puree sounds really good.
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Offline HighOnSmoke

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Re: Rack of Lamb, a different approach
« Reply #2 on: April 02, 2018, 06:56:36 AM »
Fantabulous cook!
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Offline teesquare

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Re: Rack of Lamb, a different approach
« Reply #3 on: April 02, 2018, 08:15:39 AM »
Fantastic!


Say...about this: Meanwhile, my bride made the sides. A puree of steamed celery root, cauliflower, and garlic. stirred in some goat cheese, sour cream, and butter at the end.



Any chance you could post that recipe for us, in the Recipes Section, under Sides?  It sounds wonderful!
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Offline smokeasaurus

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Re: Rack of Lamb, a different approach
« Reply #4 on: April 02, 2018, 09:22:17 AM »
Wow, what a cook!!
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Offline Pappymn

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Rack of Lamb, a different approach
« Reply #5 on: April 02, 2018, 09:50:26 AM »
Wow is right. I'll take a plate minus the peas
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Offline TMB

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Re: Rack of Lamb, a different approach
« Reply #6 on: April 02, 2018, 09:57:22 AM »
Beautiful, except leave off the peas!
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Offline UWFSAE

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Re: Rack of Lamb, a different approach
« Reply #7 on: April 02, 2018, 10:06:21 AM »
Absolutely beautiful ...
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Offline rwalters

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Re: Rack of Lamb, a different approach
« Reply #8 on: April 02, 2018, 10:45:19 AM »
WOW, those 2 money shots have me drooling all over my keyboard!  Fantastic cook :)
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Offline teesquare

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Re: Rack of Lamb, a different approach
« Reply #9 on: April 02, 2018, 12:07:53 PM »
Quote from: TMB on April 02, 2018, 09:57:22 AM
Beautiful, except leave off the peas!
Quote from: Pappymn on April 02, 2018, 09:50:26 AM
Wow is right. I'll take a plate minus the peas


You two clowns.... :D :D :D PEAS are GREAT for you. See below:

Pea protein is a “complete protein,” but it’s low in one vital amino acid.
Unlike some plant-based protein powders, pea protein is well digested and highly bioavailable.
Pea protein is almost as good as whey protein for building muscle, feeling satiated, and recovering from workouts.

So, suck it up and EAT your PEAS!!!! ;) :D :D :D
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Offline akjeff

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Re: Rack of Lamb, a different approach
« Reply #10 on: April 02, 2018, 12:15:21 PM »
Thanks folks! Flavor was incredible. A definite keeper! :thumbup:

Jeff
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Offline mrbbq

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Re: Rack of Lamb, a different approach
« Reply #11 on: April 02, 2018, 02:02:44 PM »
AKJEFF---let me add yet another compliment to the many above my post. EXCELLENT! I am not a big lamb fan, just never grew up with it like many folks did. Your lamb ribs look STUPENDOUS!  I am craving one of them right now based on your photos.  You hit it right out of the park! Keep up the great cooks. Thanks for sharing.
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Offline Tailgating is my game

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Re: Rack of Lamb, a different approach
« Reply #12 on: April 02, 2018, 04:24:48 PM »
love it peas & all
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Offline akjeff

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Re: Rack of Lamb, a different approach
« Reply #13 on: April 03, 2018, 08:24:47 PM »
Quote from: teesquare on April 02, 2018, 08:15:39 AM
Fantastic!


Say...about this: Meanwhile, my bride made the sides. A puree of steamed celery root, cauliflower, and garlic. stirred in some goat cheese, sour cream, and butter at the end.



Any chance you could post that recipe for us, in the Recipes Section, under Sides?  It sounds wonderful!

I'll work on that!

Jeff
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