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Posted by: R2Egg2Q on 2012/03/04 18:13:08  

For lunch today, I cooked up a rack of lamb on the Mini!

Ingredients:


1 rack of lamb
1/4 Cup EVOO
1 heaping TBS of fresh thyme, chopped
2 cloves of garlic, minced
zest & juice of 1 lemon
1 TSP sea salt
1/4 TSP fresh ground black pepper

Marinated for a few hours:


Topped with the Rub Co Original rub:


The Mini Egg was fired up with a couple small chunks of pecan for smoke and cooking around 280-300. A little pizza stone for a heat deflector and then the lamb was on:


When IT hit around 115 I removed the pizza stone and went direct briefly on both sides to get a little crust going:



Pulled at around 140-142 and after a brief rest, sliced and plated:



These were tender, juicy, and delicious!! I will definitely be doing this again.

Thanks for looking!

-John

XL, Large, Small, & Mini BGEs in the SF Bay Area, CA

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