Grilled rack of lamb
Tender rack of lamb marinated in fresh rosemary, thyme and garlic. Doesn’t that sound delicious? Seal the rack of lamb briefly on either side on the Big Green Egg and leave to cook until a core temperature of 50°C has been reached for a medium-rare result.
For the racks of lamb
- 2 racks of lamb
- ½ bunch of rosemary
- ½ bunch of thyme
- 6 cloves of garlic
- sea salt
- Ignite the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 180°C.
- Remove any skin from the racks of lamb and scrape the ribs clean with a small knife, if necessary (or have the butcher do this). Remove the needles from the rosemary and the leaves from the thyme and chop finely. Peel the garlic, finely chop the cloves and mix to taste with the sea salt and the herbs.
- Cover the meat with a layer of mustard. Sprinkle the herb mixture on a cutting board and press the meat of the racks softly into the mixture, ensuring an even coating.
- Place the racks of lamb on the grill, meat side down, close the lid of the EGG and grill for about 2 minutes. Turn the racks of lamb a quarter of a turn and continue to grill for another 2 minutes.
- Now flip the racks of lamb and insert the dual probe remote thermometer into the centre of the meat. Set the thermometer to 50°C for a medium-rare result. Leave the racks of lamb to cook for approximately 14 to 16 minutes until the set core temperature has been reached.
- Remove the racks of lamb from the EGG. Cover loosely with aluminium foil and leave to rest for 5 minutes before cutting the meat.
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