Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Rack Of Lamb
Beef & Lamb
Roast
Elevate your dining experience with this perfectly cooked lamb rack, seasoned simply yet boldly for maximum flavor. Smoked low and slow before a quick, high-heat sear, this recipe delivers tender, juicy meat with a beautifully caramelized crust. Ideal for special occasions or an elegant meal at home.
Ingredients
- 8 rib lamb rack, frenched
Classic Steakhouse Seasoning
Olive Oil
blank
ConvEGGtor
Directions
Remove the silver skin and trim excess fat from the lamb rack (you can leave the fat cap on or remove it – this is personal preference. If you leave it on, score the fat with a sharp knife). Cover the bones with foil. Smear the lamb with olive oil and generously rub with seasoning.
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C with one chunk of cherry or hickory smoking wood.
Add a disposable drip pan to the convEGGtor to catch any drippings. Add the lamb and cook until the internal temperature hits 140°F/60°C. Remove from the EGG and rest under tented foil for 15 minutes.
While the lamb rests, carefully remove the convEGGtor to set the EGG for direct cooking. Open the vents to increase the EGG temperature to 550°F/288°C. Sear the outside of the lamb; re-season if necessary.
To serve, cut the lamb between the ribs.
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...
