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Re: Irish Had a Little Lamb...
[Re: PapaJ]
#1801437
07/31/16 10:35 AM
07/31/16 10:35 AM
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Joined: Sep 2015
Posts: 9,541
Montgomery, AL
jbc
14 point
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14 point
Joined: Sep 2015
Posts: 9,541
Montgomery, AL
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Advice on cooking the lamb on the BGE? That looks delicious. Been tweaking and perfecting this one over the years. I wouldn't change a single thing. Perfect everytime Part 1: marinade racks of lamb in gallon ziplock for 24 hours in following. 1/4 cup balsamic vinager Zest of 1 lemon 4 cloves garlic, minced 1 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon black pepper 1/2 teaspoon salt Preheat grill to 300 degrees, indirect heat. Part 2, basting sauce, mix all following together in bowl: 1/4 cup Dijon mustard 1/4 cup dry red wine 2 tablespoons Worcestershire sauce 1 teaspoon soy sauce Remove racks of lamb from marinade and place on grill in standing rib rack. Grill for one hour, basting with sauce and brush every 10 minutes. (Very important to keep moist) Let rest for 10 minutes before carving and serve.
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