Rack of Lamb
Welcome to the flavorful world of Smokin' and Grillin' with AB ! In this culinary adventure, we're diving into the art of grilling with a mouthwatering recipe for Rack of Lamb, this recipe promises a symphony of flavors that will elevate your grilling game.
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