I have wanted to try rack of lamb for some time now. It turned out great. The lamb was coated with a mixture of olive oil, rosemary from our garden and garlic.

It smoked the lamb for just under an hour and forty minutes on my Daniel Boone at 220 degrees (temp measure using my Signals). It was reverse seared on my Weber Q2200 gas grill at just under 600 degrees.

I took the meat to a medium 140 IT which is the way my wife and sister-in-law like it. It was a little too red for my wife so she put in the microwave for a few seconds.

The pictures are before searing, after searing, and a few cut up for serving.

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Definitely a winner

Very nice. I would eat that and if it were more rare it would be better yet for me.

I really like lamb, never done a large piece as you have, usually just loin chops.

We had a small farmers market and the one farm raised and sold lamb meat, I had bought chops off her, big difference as with most thing, in buying these and the store ones. I wanted to try some rib chops, but the market went away for some reason and I am not sure where she was located.

It looks a little more red in this photo. It was a little too red for my wife and just about right for her sister. True colors don't always come out consistently with photos, but then, I was shooting for 140 IT.

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