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Grilled Rack of Lamb Recipe

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This recipe for Grilled Rack of Lamb, by , is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
William Rice

Category:
Category:

Ingredients:  
Ingredients:  
One “frenched” rack of lamb
Dizzy Pig® Red Eye Express
2 tbsp oil
2 tbsp soy sauce
1 tbsp sherry

Directions:
Directions:
Whisk oil and soy sauce, a squirt of sherry and some black pepper. Coat lamb in mixture and let it sit in marinade for 2 hours.

Apply a generous coating of Dizzy Pig’s Red Eye Express.

Prepare your grill for direct cooking with a hot fire. Sear meat on both sides until browned and slightly charred. With good searing temps, 2-4 minutes a side is all that is needed. Once you have a good sear on both sides, the rack is ready for roasting.

Prepare your cooker for indirect roasting at 325-400°F with a drip pan or barrier. Return rack of lamb to cooker and cook another 10-15 minutes at 325-400°F. Rack of lamb should have internal temp of 125-135°F. An internal temperature of 125-130 will yield a dark pink juicy meat. Rest the meat for 10-20 minutes before cutting to give the juices a chance to redistribute and settle!

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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