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Rack of Lamb

Prep Time15 minutes
Cook Time34 minutes
Total Time49 minutes
Servings: 6
Cost: $

Ingredients

  • 2 racks of lamb frenched
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 6 clove garlic
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tbsp finely chopped fresh rosemary
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp vegetable oil

Instructions

  • Preheat your smoker or grill to medium-high heat (around 375°F to 400°F).

  • In a small bowl, mix together kosher salt, black pepper, grated garlic, chopped parsley, chopped rosemary, and extra-virgin olive oil to create a flavorful marinade.
  • Rub the lamb racks thoroughly with the marinade, ensuring that the meat is well-coated. Allow the racks to marinate for at least 30 minutes at room temperature, or you can refrigerate them for a few hours to let the flavors penetrate the meat.
  • Brush the preheated smoker or grill grates with vegetable oil to prevent sticking.
  • Place the marinated racks of lamb on the grill or in the smoker, bone side down. Close the lid and cook for about 20-25 minutes for medium-rare, turning occasionally to ensure even cooking.
  • Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, the temperature should be around 135°F (57°C).
  • Once the lamb reaches the desired doneness, remove it from the smoker or grill and let it rest for 10 minutes before slicing.
  • Slice the racks into individual chops and serve them hot. Optionally, you can garnish with additional fresh herbs for a finishing touch