French trimmed rack of lamb
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.
- A rack of French trimmed and chined lamb
- 1 tbsp olive oil
- 2 tsp Maldon sea salt
- 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 celsius.
- Place the lamb fat side down on the preheated plate setter.
- Cook for 15-18 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.
Hopefully you’ll appreciate the succulent lamb with crispy skin. Serve with a little mint sauce. What could be better?
Again this is one of the dishes I demonstrate the Egg with.