Robert-R
TVWBB Diamond Member
This was a first for me: first cook of the New Year, first time cooking/eating a rack of lamb, first board dressing & first use of the scratch & dent Cajun Bandit rotisserie ring.
Seasoned the rack of lamb with evoo, salt, pepper & dried thyme. Placed uncovered in the fridge for 3 hours & then let sit for 30 minutes prior to cooking.
Into the grill over a bed of baby Yukons, 2 full baskets of KBB & 4 small chunks of mesquite.
Spun until the meat had an internal temp of 120*
Pulled, placed on the board dressing.
Loosely tented with foil & allowed to rest for 10 minutes.
Taters are done.
Grilled some asparagus while the meat rested.
Cut the rack into chops & dredged them in the dressing.
Time To Eat!!!
What a treat!
fwiw - this cook was based on a Jamie Purviance recipe from the Weber book "New American Barbecue".
Board Dressing
1/4 cup Capers - drained & finely chopped
1/4 cup fresh Italian Parsley leaves – chopped
2 tbs Dijon Mustard
2 tbs + 2 tps Brandy
2 tbs + 2tps EVOO
1 tbs minced Garlic
1 tps Kosher Salt
1 tps freshly Ground Pepper
Blend ingredients with a fork & mound on cutting board
Seasoned the rack of lamb with evoo, salt, pepper & dried thyme. Placed uncovered in the fridge for 3 hours & then let sit for 30 minutes prior to cooking.
Into the grill over a bed of baby Yukons, 2 full baskets of KBB & 4 small chunks of mesquite.
Spun until the meat had an internal temp of 120*
Pulled, placed on the board dressing.
Loosely tented with foil & allowed to rest for 10 minutes.
Taters are done.
Grilled some asparagus while the meat rested.
Cut the rack into chops & dredged them in the dressing.
Time To Eat!!!
What a treat!
fwiw - this cook was based on a Jamie Purviance recipe from the Weber book "New American Barbecue".
Board Dressing
1/4 cup Capers - drained & finely chopped
1/4 cup fresh Italian Parsley leaves – chopped
2 tbs Dijon Mustard
2 tbs + 2 tps Brandy
2 tbs + 2tps EVOO
1 tbs minced Garlic
1 tps Kosher Salt
1 tps freshly Ground Pepper
Blend ingredients with a fork & mound on cutting board
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