Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Roast
There are several ways a French trimmed rack of lamb could be cooked on the Big Green Egg, this method has to be one of the simplest and produces a fabulous result. There’s nothing better than a crispy golden fatty side with rare lamb inside.
To achieve the crispy fat the lamb is cooked fat side down directly on the plate setter. The heat within the plate setter renders the fat while indirect cooking roasts the meat. It’s then finished by turning it fat side up as shown in the photo.
Ingredients
- A rack of French trimmed and chined lamb
- 1 tbsp olive oil
- 2 tsp Maldon sea salt
Mint Pesto Dip
- 50g mint
- 25g parsley
- 30g roasted pistachios
- juice of 1 lemon
- 2 tbsp olive oil
- 30g grated parmesan
- 1 garlic glove, crushed
- 4 to 6 tbsp cold water
Method
- Score the fat of the lamb in about a 1cm square. Don’t cut right through to the meat.
- Rub the oil into the fatty side of the lamb.
- Sprinkle on a generous amount of sea salt over the oiled fat.
- Setup your Egg with the plat setter feet down and the temperature set to 180-190°C.
- Place the lamb fat side down on the preheated plate setter.
- Cook for about 25 minutes until the fat turns golden and crisps up.
- Turn the rack and cook until the lamb is 5°C below where you want it (57°C for medium rare).
- Take the lamb off the Egg, wrap in foil and allow to rest for at least 5 minutes.
- Cut down between the bones, separating each.
To make the Mint Pesto Dip
- Place all the ingredients in your blender. Start with 4 tbsp water.
- Blend until the dip is mostly smooth.
- Take a look at the dip, if needed, add 1 tbsp of water at a time to thin the dip and help it blend.
- Pop in a bowl and then scoop the dip with your lamb lollipop.