Rack-o-Lamb

[hawgheaven]

Here we have a rack-o-lamb seasoned up with Mad Hunky's JAB and Tatonka Dust, prepped and bagged for Sous Vide. They took a bath @ 134 for 6 hours, then a sear in Copper Top over the Vortex using RO lump. The rack was sprinkled again with Tatonka Dust before hitting the grates:







Fresh asparagus, seasoned with olive oil, sea salt, pepper, then grilled:



Mini taters, seasoned with olive oil, sea salt, pepper, then foiled and placed around the base of the vortex. These went on first, and took about 45 minutes. Once done, they were garnished with chopped fresh parsley:



Once again, thanks for looking!

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[kettlebb]

I bet that was an amazing meal!


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[Travis]

I've done a rack of lamb twice now. Incredible flavor. I was stoked when you wrote that you had done this in the SV. Looks absolutely incredible, brother. I'm going to buy one of those SV's next year for sure.


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[Jason]

Nicely done, with great pics too!

[MikeRocksTheRed]

You won!  I don't even know what the category is, but you won it!!!!

[Bob Ivey]

Haven't had lamb in a very long time and yours looks wonderful.  That is going on my bucket list of foods to cook.  Only problem is no sous vide machine.  That will come later.  Great cook and great pics.

[OGlenn]

That just looks amazing! I am definitely going to steal this idea.

[weldboy]

Damn that looks fantastic!


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[Scott Zee]

I LOVE lamb and that rack looks sooooo good. I don't have a SV but looking at these makes me think that might change down the line. Great job HH

[hawgheaven]

Thanks guys! Here's my setup... an old cooler and the Anova stick. This pic is from a different cook I did with chicken wings.