How To Cook Rack Of Lamb On Green Egg

Process for 1 2 minutes while slowing adding.

How to cook rack of lamb on green egg. Add a disposable drip pan to the conveggtor to catch any drippings. Don t go over 70 c 158 f as the rack will start to lose moisture. Lay each rack of lamb on the cooking grate directly over the hot coals and sear each side for 4 minutes.

After an hour of resting marinating the rack of lamb is ready for the grill. Coat tops with herb rub and let sit at room temperature for 1 hour. Preparation ignite the charcoal in the big green egg and heat with the cast iron grid to a temperature of 180 c.

Cook for 3 minutes on the other side. Add to food processor. Let the lamb cook for 5 more minutes.

Burp the green egg then open and flip the racks of lamb. Leg of lamb is a bounteous cut of meat and can weigh anywhere from five to nine pounds. Set the egg for indirect cooking with the conveggtor at 225 f 107 c with one chunk of cherry or hickory smoking wood.

Remove any skin from the racks of lamb and scrape the ribs clean with a small knife if necessary or have the butcher. Set the big green egg to 200 c 392 f. Roughly chop the parsley rosemary thyme garlic shallot.

Remove the rack of lamb from the grill and set a side just for a minute while switching the big green egg over to indirect cooking. Set up for an indirect fire with conveggtor and the grill above that. Smoked leg of lamb on the big green egg.