Rack of Lamb on the 22"

[Peter Gallagher]

To kick off the week prior to Smoke Day, we did a nice rack of lamb - It's really one of my favorites, and its so super easy -

my go to lamb recipe is the one out of the mini Weber cookbook that came (still comes?) with the kettles....

start out by lightly scoring the fat cap, a little pepper, a little salt - then sear the top for about 5 minutes -

you've seen these before - (well, maybe not such an ugly one....)

after searing it, bring it back in, hit with some Dijon mustard, garlic, and then top with a panko - parsley mixture - then plop it back out there....

after about 30 minutes or so its beginning to look good- Shoot for about 128-130

yea, that's what I like!
​

 

[Cliff Bartlett]

Wow Peter, that looks delicious! Great photos too. I have a 22 about the same vintage as yours. Wooden handles that I've had to reattach a few times. Think I have that book too.

 

[JRAiona]

A classic preparation executed perfectly. Looks awesome Peter.

 

[Rich Dahl]

Very nice cook there Peter, looks perfect.

 

[ChuckO]

Wow Peter that looks amazing. Fantastic photos too! (note: time to dump the ash catcher)

 

[Matt Rector]

That Lamb is exquisite! The deliciousness leaps right out of the photos!

 

[Craig Alumbaugh]

Never done lamb on its on the list to try and yours looks awesome

 

[Mildo]

Peter, you're a magician! With your grill and camera, you are doing magic. Very nice and tasty looking posting, my friend.
Meat (128-130) looks really heavenly!

 

[Bill Schultz]

You do that so well my friend, sorry I missed that one

 

[Robert-R]

That had to have been so good! Drool !!!

 

[Brian Dahl]

Ditto what Mildo said: picture perfect and oh so good!

 

[Mike Gray]

I actually just said out loud to my screen, "That looks so good". Nicely done!

 

[Kevin L (NKY)]

well done lamb is so good and you look to have nailed this one.

I bow to you

 

[Tony R]

Great presentation.