It's been quite a while since I did one of these and I should have cooked it longer. I was going for medium rare, used my Thermapen, saw 115 and thought I was golden for some stupid reason (I hadn't even had a beer yet!). By the time I cut into it I was hungry and just ate it. I think 125-130 would have been much better.
It was good and still edible, but I prefer the taste and texture of lamb when it's a little more cooked. This was pretty raw.
Rack of lamb, rubbed with an herb mix of garlic, salt, thyme, rosemary, pepper, then marinated in lemon, olive oil and some red and balsamic vinegar. I also did a yam - which I cook naked and always eat the skin.
After an indirect roast and a sear over the hot coals it had an awesome crust
I told my girlfriend that next time we can't do carrots and yams together - too much orange and it looks a little funny on the plate
Looking forward to the next one.