Classic rack of lamb w SPG

[Brett-EDH]

Dang! Everything is so expensive these days.



Want to enjoy some nice red wine so of course, gotta grill up a SPG RoL.

Countertop dry brining:



Roasted cauliflower and a goat cheese with fresh figs and honey appetizer.

Hopefully I remember to take more pics.

 

[Brett-EDH]

I cut mine as a triple. Hahaha

 

[JimK]

That looks just delicious! I can taste it (and the wine) now.

 

[Rich G]

A favorite meal for me, too, Brett! Looks great! Need to repopulate my freezer with a couple of these.....

 

[Timothy F. Lewis]

I think I need to “De populate” my freezer of a couple of those!

 

[Tim Campbell]

I think I need to “De populate” my freezer of a couple of those!

Right on.

 

[Brett-EDH]

That looks just delicious! I can taste it (and the wine) now.

The vino was perfect. All fruit with no acid. A very mellowed bottle. Likely right at its end of bottle life. We finished it with some dark chocolate for dessert.

 

[Brett-EDH]

A favorite meal for me, too, Brett! Looks great! Need to repopulate my freezer with a couple of these.....

Costco’s finest. I try to buy the heaviest ones so I can render more fat as the lamb meat cooks. That’s where spg dry brine is the secret to deep flavor.

 

[ChuckO]

Nicely done