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