Racks of Lamb,
Run the first experiment, not using a proven recipe from either the Grill Dome or Cookshack�s book and web site (here) to cook, bbq, or smoke. I had a couple of eight bone racks of lamb and wondered if it would be good smoked. So I dreamed up a concoction of the following:
3 pods of roasted garlic
1 TBS mayonnaise
1 tsp Greys Poupon mustard
1 tsp chopped fresh rosemary
kosher salt
black pepper
1 tsp Penzey�s Northwood Hot rub
hand full of bread crumbs
First seared the lamb in an iron skillet till browned - 45 seconds. Let cool in a plate. Coated lamb with the above mixture - might need a little more mayo to hold it together. Placed in Cookshack next to the top rack, used 2 oz of wood - pecan, placed polder probe in middle of one rack. Set temp alarm to 135 degrees. The racks came out beautiful.
After the meal, the BEST lamb I have ever eaten, I realized that lamb must have originally been smoked or cooked over coals in biblical times. A smoky tasting lamb was not new to the world, just to me.
PS: Jack & Bill, I got the rub mixture all over me, too much moisture in it to sprinkle. And didn�t waste any of it.
Original Post
