tinyfish Posted July 11, 2016 Report Share Posted July 11, 2016 Found a sale on rack of lamb so I picked up a couple. I marinated them with rosemary, garlic, lemon zest and olive oil over night. I cooked them indirect at 375f for a little to long, I should have taken them off sooner. I severed them with rapini, mashed potatoes and some frozen corn. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2016 Report Share Posted July 11, 2016 tinyfish, that is another awesome cook, you are on a great roll. Both pixs are beautiful. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 11, 2016 Report Share Posted July 11, 2016 Tony, those pics are out of this world! I love the marketing shot. That really a shot that shows what can be done with a KK. The plated money shot left me drooling, and I'm not that big a lamb fan. Kudos my Friend! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 11, 2016 Report Share Posted July 11, 2016 Are there any vacant houses in your neighbourhood, tinyfish? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 11, 2016 Author Report Share Posted July 11, 2016 23 minutes ago, MacKenzie said: Are there any vacant houses in your neighbourhood, tinyfish? It would be an honor to have you as a neighbor. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 12, 2016 Report Share Posted July 12, 2016 tinyfish, likewise to have you as a neighbour. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 12, 2016 Report Share Posted July 12, 2016 Nice dinner plate, but as you said yourself, a tad overdone. I like my lamb closer to med-rare. Those frenched racks are a challenge without a temp probe monitor. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 12, 2016 Report Share Posted July 12, 2016 Looking good to me racks don't take to long I usually cut them up and cook them that way tasty lollipops lol Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
bosco Posted July 12, 2016 Report Share Posted July 12, 2016 Looks good buddy. Curious how you did indirect? Deflector in? Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 12, 2016 Report Share Posted July 12, 2016 Unfortunately only the first picture will load for me but I love rack of lamb and I'm sure you did an excellent job with it. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 12, 2016 Author Report Share Posted July 12, 2016 6 hours ago, bosco said: Looks good buddy. Curious how you did indirect? Deflector in? Used the stainless steel pan on the lower rack. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 12, 2016 Author Report Share Posted July 12, 2016 31 minutes ago, ckreef said: Unfortunately only the first picture will load for me but I love rack of lamb and I'm sure you did an excellent job with it. Reef's Bistro I could have cooked the racks a little less. I will try and post the pic again. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 12, 2016 Report Share Posted July 12, 2016 Awesome got that picture - TY . Even done a tad too much still looks delicious. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
skreef Posted July 12, 2016 Report Share Posted July 12, 2016 A great Lamb cook.. Love the grill pic.. Them bones be showing off. Mrs. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 12, 2016 Report Share Posted July 12, 2016 Tony, that's one of theist money shots I've seen in quite some time! KUDOS! Quote Link to comment Share on other sites More sharing options...
