Reverse sear Rack of Lamb on the MAK 2
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Reverse sear Rack of Lamb on the MAK 2
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Thread: Reverse sear Rack of Lamb on the MAK 2

  1. #1
    Moderator scooter's Avatar
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    Reverse sear Rack of Lamb on the MAK 2

    My brother Mike got me inspired to do a ROL yesterday. I didn't have the time to marinate one like I usually do so I bought a rosemary/garlic preseasoned frozen rack at Trader Joes. I cut open the bag and added some olive oil and white wine and let set for about an hour before putting it on the MAK 2.

    Set the MAK to 275F and put ROL over the pan I'll later sear it in and make the wine reduction pan sauce in.


    Pulled at 147F internal and rested then quick seared in pan.


    Then added red wine, fresh rosemary/thyme/chives to the pan and reduced to 1/3. Added beef stock and continued to reduce then added butter, salt and pepper to finish.


    Sliced


    Plated with garlic spinach and mashers! Was fantastic, very juicy, full of flavor and fork tender. I'll go with this TJ frozen ROL again
    Last edited by scooter; 11-27-2017 at 07:26 PM.
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  2. #2
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    I've been on a ROL kick myself in recent months, but I have been sous vide-ing them first, then browning on the MAK. I will have to try your method with the pan sauce -- it looks incredible!

    Thanks for the pics, scooter!
    MAK 2 Star General #3001 w/Super Smoker Box
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  3. #3
    Moderator scooter's Avatar
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    I consider slow smoking them sort of a redneck sous vide. If cook in a plastic bag in water how do you get smoke on the meat?
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  4. #4
    Senior Member NorCal Smoker's Avatar
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    I love lamb and that looks fantastic!
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  5. #5
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    Quote Originally Posted by scooter View Post
    I consider slow smoking them sort of a redneck sous vide. If cook in a plastic bag in water how do you get smoke on the meat?
    LOL! I agree, that's why I'm going to try your method!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  6. #6
    Looking good
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

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