Joetisserie Rack of Lamb

Showstopper rotisserie rack of lamb dinner recipe on the Kamado Joe Joetisserie.
Lamb:
Season rack of lamb with salt and pepper, render fat side down in medium high pan for two minutes with canola oil.
Top with fresh herbs (oregano and thyme used here).
Set up rotisserie for 400 degrees with coals/wood banked towards the back.
Lamb should take ~20 minutes to reach 133 internal temp, check with thermometer.
Carrots:
Rustic chop on one bunch of peeled carrots.
Season with salt, pepper and beef tallow.
Cook for 10 minutes under spinning rack, stirring every 1-2 minutes to prevent burning.
Top with chopped fresh dill.

[@MatthewRogers86]

Looks incredible! What a great step by step to the perfect lamb chops! Thanks!

[@embersonlybbq1]

Thanks so much! Really appreciate the support and kind words.

[@scotttworek4491]

I’m licking my (lamb) chops big time. Looks amazing… both the food and the videography.

[@embersonlybbq1]

Haha, one day, I hope to prepare this dish for you.

[@SE-or8nd]

This looks amazing Oded! Genious!!! Hope you guys enjoyed it!

[@embersonlybbq1]

Thanks so much!!! We absolutely loved it.

[@ameliamanke7323]

Looks Amazing! Cant wait to try this!!

[@embersonlybbq1]

Thanks so much! Highly recommend, full recipe in the description.

[@nadebot123]

That looks awesome

[@embersonlybbq1]

It was magnificent. Highly recommend.

[@dianaedenburg6102]

Looks delicious!!! How about chimichurri on the carrots too?

[@embersonlybbq1]

Now that’s some good thinking!

[@dlestock]

Racks on racks

[@embersonlybbq1]

On racks on racks

[@anateshel144]

Me want to eat that

[@embersonlybbq1]

Any time you want!

[@reggyhankerson6885]

will this unit work with the auto kamado

[@embersonlybbq1]

I’m not sure, but I did find this online. Hope it helps. www.kamadoguru.com/topic/27415-joetisserie-on-akorn/

[@jimkrunk]

Were you stirring the carrots with a putter? Also, I’d hold out for lamb “drippings” over lamb “droppings”, but to each his own! 😂

[@embersonlybbq1]

Hahaha, I firmly believe in multi use kitchen tools so yes, I golf and grill. Will make no apologies. And whatever you want to call that magically juice coming off that lamb, I will accept. Liquid lamb largess?

[@jimkrunk]

@@embersonlybbq1 Lamb lickins?

[@embersonlybbq1]

I like that. A lot.

[@mscafidi5870]

Nice rack. Do you have a recipe for the chimichurri?

[@embersonlybbq1]

Sure do! We made a video here. kzbin.info/www/bejne/j5CWkoeBftqMidE Essentially it’s five parts parsley to one part oregano. Then as much garlic as you dare, one shallot, zest of one lemon, salt, pepper, red wine vinegar and good quality olive oil. Stir, keeps in fridge for two weeks. A real delight.

[@mscafidi5870]

@@embersonlybbq1 Awesome!