Prep Time: 10 minutes
Cook Time: 30 minutes
Frenched Rack of Lamb
Salt & Pepper, or your favourite BBQ Rub.
Chris uses: 1 Tablespoon of Smoked Paprika, 1 Teaspoon of salt and 1 Teaspoon of pepper mixed into a packet of Fajita mix
Score the fat with a sharp knife, creating a diamond pattern. Cut carefully through the fat layer only.
Coat the rack with your favourite BBQ Rub and leave for 1 hour.
Set the Big Green Egg to 200°C (392°F). Set up for an indirect fire (with convEGGtor) and the grill above that.
Cook the rack until the internal temperature in the thickest part of the meat reaches 63-70°C (145-158°F), this will take 20 minutes to half an hour. Don’t go over 70°C (158°F), as the rack will start to lose moisture.
Let the rack rest for 15 minutes before carving.
To serve, you can cut the rack into chops or cut into portions, two bones wide or 3-4 bones wide if you prefer.