Rotisserie smoked lamb rack | Kamado dragon & Joetisserie

1 x Lamb rack brined overnight in the fridge
with 1L water + 4tbs= salt + 1 tbsp sugar, 1 tbsp garlic powder, 1 tbsp Onion powder
Coat the meat side of the rack with wholegrain mustard and rosemary
Score the fat cap
rotisserie over burning red gum with the lid on to smoke (around 200C) for 1 hour. Open lid to let the wood flare up and char the fat until crispy. Take off at an internal temp of 85C.
Dipping sauce - 4tbsp soy sauce, 1tbsp balsamic vinegar, 2 tbsp honey
Delicious
------------------------------
Come On, Let's Go by Le Gang / thisislegang
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/come-on...
Music promoted by Audio Library • Come On, Let's Go - Le...
------------------------------
🎵 Track Info:
Title: Come On, Let's Go by Le Gang
Genre and Mood: Hip Hop & Rap + Calm
---
🎧 Available on:
Spotify: spoti.fi/36vDWEx
iTunes: apple.co/2FBRCSp
Deezer: deezer.com/us/...
RUclips: • Le Gang - Come On, Let...
SoundCloud: / c. .
Google Play: bit.ly/2QAtuWF
---
😊 Contact the Artist:
legang.swedishs...
/ thisislegang
itunes.apple.c....
open.spotify.c....
ruclips.net/user/ch....
deezer.com/us/...
/ thisislegang
/ thisislegang
---

[@steve2theworld]

Juicy, smoky, tender and not gamey, looks like it tastes incredible. This time you learned not to take the baby's piece either, well done! 👍

[@firedfoodexperiments3900]

I'm just glad the baby likes my cooking!!