bosco Posted November 22, 2015 Report Share Posted November 22, 2015 I have yet to have a rack of lamb and really wanted to try it. I found a nice rack at costco today so I figured why not give it a whirl. I made my own rub and went with the following rubbed the lamb with olive oil (1-2tbsp) 4 cloves of minced garlic, 1 tsp of kosher salt, 1 tsp of cracked black pepper, 1 tbsp of fresh diced thyme, 2 tbsp of fresh diced rosemary. Rubbed the lamb down with EVOO then added the garlic, then the rub. Right out of the gate this thing smelled crazy delicious. I used the classic today for lunch as we had friends over for fresh ground chuck burgers that i made yesterday. Kept this grill hot for asparagus. Loaded the jr. up and cranked it to 375 with deflector in. Cooked the lamb until an IT of 145 and then pulled and let rest for 15 min. Sliced it all up after letting rest Plated with garlic mashed potato with skins in, grilled asparagus and the lamb with a home au jus cabinet sauce. Great dinner, I absolutely loved everything about this cook!!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 22, 2015 Report Share Posted November 22, 2015 I love everything about this cook too. Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 22, 2015 Report Share Posted November 22, 2015 What is the grill you are using for now? Quote Link to comment Share on other sites More sharing options...
bosco Posted November 22, 2015 Author Report Share Posted November 22, 2015 this was my Kamado Joe Jr. Quote Link to comment Share on other sites More sharing options...
kjs Posted November 23, 2015 Report Share Posted November 23, 2015 Very nice BOSCO!! Quote Link to comment Share on other sites More sharing options...
tony b Posted November 23, 2015 Report Share Posted November 23, 2015 Assume it was your Guru Challenge? Nice plate, Bosco! Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 23, 2015 Report Share Posted November 23, 2015 Looks great. That lamb is cooked perfectly! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted November 23, 2015 Report Share Posted November 23, 2015 Nice looking lamb. I like that it's Medium Rare. Quote Link to comment Share on other sites More sharing options...
bosco Posted November 23, 2015 Author Report Share Posted November 23, 2015 Yes my challenge cook. Thought I had a winner here.... Tiny !!!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 23, 2015 Report Share Posted November 23, 2015 I think it's an awesome rack of lamb. You do have a winner but you know how fickle the voting can be. I just don't understand the voting at times. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 23, 2015 Report Share Posted November 23, 2015 Killer cook Ryan. Everything looks so so good. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 23, 2015 Report Share Posted November 23, 2015 Really nice Ryan, love that shot on the grill with the flames! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 24, 2015 Report Share Posted November 24, 2015 Beautifully done, bosceaux! Killer photography and dadgummed beautiful money shot. Kudos to you, as usual! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted November 26, 2015 Report Share Posted November 26, 2015 Outstanding. However, I am curious. If you had the deflector in,why does it look like a raging inferno? Nice photography Benton Quote Link to comment Share on other sites More sharing options...
wilburpan Posted November 26, 2015 Report Share Posted November 26, 2015 Amazing cook, Bosco! How did you make your au jus? Did you collect drippings from the rack of lamb as it cooked? Quote Link to comment Share on other sites More sharing options...
bosco Posted November 26, 2015 Author Report Share Posted November 26, 2015 I had a recipe I used The fire was caused at 350 with foil wrapped in deflector. The temp had dropped a bit so I opened it back up to raise the temp. That caused the grease on the foil to catch Quote Link to comment Share on other sites More sharing options...
