How about some lamb?

[Chris F (Ottawa)]

Didn't have much in the house to go with it, but the wife wanted some lamb. So lamb and corn it is!

Normally I use lump on the old kettle but decided to go with briquettes because I find lamb a little finicky, and I find it's easier to control the temperature using briquettes (probably just in my head).

 

[RJ Banks]

You nailed it. That's some great looking lamb!

 

[JRAiona]

Great looking rack there.

 

[Matt Rector]

Perfectly cooked, Great job!

 

[Peter Gallagher]

one of my favorites! You nailed perfectly - (like those Spatens too )

 

[Kevin L (NKY)]

I love those tricky to cook , but you did it very well nice. could you fill us in on the marinade, and at what temp did you pull the meat off as the color is excellent.

 

[Cliff Bartlett]

Very nice, healthy meal. Made me hungry for some lamb!

 

[Chris F (Ottawa)]

I love those tricky to cook , but you did it very well nice. could you fill us in on the marinade, and at what temp did you pull the meat off as the color is excellent.

Hey, Sure.

That was a herb/olive oil marinade.

Extra virgin olive oil, parsley, rosemary, garlic, chilli flakes and some salt pepper. Best to marinade for at least 6 hours, but as usual - the longer the better. I put it in a zip loc bag and put it in the fridge for the night, maybe 15 hours or so.. Take it out of the marinade, clean it a little, hit it with some salt and pepper. Wait for it to come to room temp and fire it on a grill somewhere around 400*

I was shooting for an internal temp of 125*. So, what I did was sear it till it was good and brown, move it off the heat until it was around 123,124* then reverse seared it until it was a little darker and the outer layer started to bubble a little. Let it rest for a few minutes after that to bring the temp up to a medium rare, and good to go

Pretty straight forward marinade and cook and it came out really well.