tony b Posted September 1, 2014 Report Share Posted September 1, 2014 I tossed on a rack of lamb for the old birthday dinner. Thought I'd share some pics - I remembered for once!! Hey, it was my birthday, so got out a nice bottle to go with - '88 Ch. Haut Marbuzet. Sipping on the last of it while I type this!! Lamb was rubbed with Grey Poupon (but of course!) and equal parts of Penzey's Greek and Turkish spice blends. Greek is oregano/mint based, Turkish more cumin and spicy pepper. Cooked direct @ 375F on the main grate for 20 minutes - bones down, flipped, and another 5 minutes (130F internal) to crust the tops. A healthy chunk of pecan and apple woods for smoke. As you can see, a beautiful rare center! Quote Link to comment Share on other sites More sharing options...
wilburpan Posted September 1, 2014 Report Share Posted September 1, 2014 Oh, NICE! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 1, 2014 Report Share Posted September 1, 2014 Beautiful lamb. Oh, and I will have a glass please. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 1, 2014 Author Report Share Posted September 1, 2014 Sorry, quaffed the last of it last night! Quote Link to comment Share on other sites More sharing options...
MadMedik Posted September 1, 2014 Report Share Posted September 1, 2014 Wow, that lamb looks so tasty. Great job !!!!! I love rack of lamb... Quote Link to comment Share on other sites More sharing options...
dstr8 Posted September 1, 2014 Report Share Posted September 1, 2014 Lamb, side and wine look wonderful! If you ever find a source for baby/"kid" goat racks...by all means give them a try. We are puzzled, given all the goats we see being raised here and there, why this truly out of this world meat (white, mild and sweet...) is not widely available here (at least in the western USA). Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2014 Author Report Share Posted September 2, 2014 True. Goat (cabrito) is very popular everywhere else in the world, but not here. Go figure? I've had it prepared several ways - BBQ ribs (awesome!) in TX and the classic goat curry in the Caribbean. I've never asked, but I bet my local butcher at the Farmers' Market can get it, since there are folks in the area that raise them. Lady over in Knoxville, IA makes the best goats milk cheeses!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 4, 2014 Report Share Posted September 4, 2014 Beautiful.. Love lamb that size, only have the small lolipop size racks here in Bali. Miss the big ones.. Great cook.. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 4, 2014 Author Report Share Posted September 4, 2014 Thanks, Dennis! Quote Link to comment Share on other sites More sharing options...
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