Ingredients
- 2 – 2 ½ lbs Lamb, Rack, Frenched
- 2 tbsp Oil, Canola/Olive Blend
- 4 tbsp Game On Rub, 5280 Culinary
Garnish Sauce
- 1 Cup Tomato Chutney
Preparation Directions
- Wash all tools prior to use
- Clean and sanitize all cutting boards and prep surfaces prior to use
- Read all manufacturer’s instructions before using grills, starters and any cooking tools
- Stir charcoal in the Big Green Egg and top off with fresh charcoal
- Clean out ash pit if needed
- Open bottom vent and top vent for maximum air flow during startup process
- Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
- Heat to temp of 450˚ and adjust lower and upper vents to hold at 450˚
- While grill is heating up – prep chicken lamb as follows
- Trim or clean lamb rack as needed. If you are buying a frenched lamb rack, the trimming will be done for you
- Add light oil to coat lamb rack on both sides
- Season to taste on both sides with Game On Rub
- Allow to sit on the counter for 10-15 minutes while grill reaches cooking temperature
- Burp Big Green Egg and open dome
- Add Lamb Rack – bone side down first, add towards center, but not directly in the center of the grill grate
- Grill on the first side for 10 minutes, check temperature and cook for another 10 minutes on the first side (moving the lamb around if you have a hot spot in your charcoal). Turn lamb over, move to the more indirect part of the grill grate and grill the top side for 8-10 minutes or until desired doneness is reached
- Using tongs, remove lamb from the grill and bring into the kitchen. Allow to rest for 3-5 minutes
Always follow manufacturer's instructions before using any product.
For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com
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