Cigar Asylum Cigar Forum - View Single Post

12-24-2008, 12:35 PM

Ummm, I don't write anything down or measure stuff at all, so I'll do my best.

The last rack I did was rubbed with EVOO, then crusted with fresh cracked black pepper, sea salt, garlic powder, rosemary, basil, and oregano.

Each side was seared for about 1:30 on a super hot grill. Then moved to indirect heat for about 45 minutes around 350*

Let rest for about 10-15 minutes for cutting. And we ate it with an habenero pepper jelly mixed with plain yogurt!

Was excellent.

12-24-2008, 12:35 PM	#6
BHowe Guest Posts: n/a	Re: Wanted rack of lamb recipes Ummm, I don't write anything down or measure stuff at all, so I'll do my best. The last rack I did was rubbed with EVOO, then crusted with fresh cracked black pepper, sea salt, garlic powder, rosemary, basil, and oregano. Each side was seared for about 1:30 on a super hot grill. Then moved to indirect heat for about 45 minutes around 350* Let rest for about 10-15 minutes for cutting. And we ate it with an habenero pepper jelly mixed with plain yogurt! Was excellent.